Cancha Salada


Preparation info

  • Makes

    6–8 cups

    • Difficulty


Appears in

Peruvian Kitchen

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Roasted dried corn has been eaten in Peru for centuries instead of bread. Up in the Andes, farmers and peasants always carry this snack and some firm artisanal cheese with them to have for lunch, especially when traveling. The highly addictive nibble is called cancha, and it’s usually cooked in a clay pot.


  • ¼ cup vegetable oil
  • 2 pounds chulpe corn (dried corn)
  • Salt


  1. Heat the oil in a saucepan over medium heat. Add the dried corn, and stir constantly until it turns golden brown and cracks start to appear on the surface of each kernel.
  2. Take off the heat, add salt to taste, and serve.