While the usual puffed corn is an addictive accompaniment to entertaining activities like movie watching, the large Peruvian corn is quite something else! Different, substantial, delectable, and easy-peasy to make! Use your usual popcorn maker- say a microwave popcorn maker (red bowl in picture). The usual way is to toast the Peruvian corn is on a hot skillet, but I find the microwave pop corn maker quite convenient Since the large corn does not increase in volume, you can “pop” larger amounts, like 1 cup, in one go –with a little EVOO- both for flavor and popping. Then garnish with Japanese kizami nori (which is toasted and shredded edible seaweed). Quick and easy. Intriguingly delicious. Enjoy!
why does the picture on the right side looked rather un-popped !!
Good question. The Inca corn in the picture is indeed popped– it does not puff up, but packs flavor.
In fact, it is usually referred to as Peruvian corn and not “popcorn”. I posted this because this is very different from the usual popcorn that one is used to.