Preparation info
  • Makes

    4 to 6 cups

    • Difficulty


Appears in

By Angela Dimayuga and Ligaya Mishan

Published 2021

  • About

Like Andean cancha and American corn nuts, cornick is hominy—corn that’s been nixtamalized, the outer hulls loosened and dissolved while the kernels soften and swell—dried to near husks, then bronzed in the fryer to a primal crunch. It was popularized in the 1980s in the Ilocos region, sold by street vendors and sari-sari stores in cellophane packets; now there’s an entire snack industry devoted to it. My version is a salute to Boy Bawang brand garlic-flavor cornick: I drop the desiccated h