Corn Nuts

Name: Corn Nuts (Wagmíza Tȟákapi)
Yield: Makes 2 to 2½ cups
Cuisine: American
Ingredients: 2 cups Giant White Corn (also labeled as Maíz Mote Pelado); 2 cups Giant White Corn (also labeled as Maíz Mote Pelado); 4 tablespoons sunflower oil; 1 tablespoon maple sugar; 1 tablespoon sea salt; 1 tablespoon sumac

Wagmíza Tȟákapi

Preparation info

Makes
2 to 2½
cups

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

We make these up in big batches to have on hand for snacks and to garnish salads and soups. Be careful! They’re hard to stop eating.

Ingredients

2 cups Giant White Corn (also labeled as Maíz Mote Pelado)
4 tablespoons sunflower oil

Americas
United States
Garnish
Snack
Gluten-free
Vegan

Method

Put the corn into a large bowl and add enough water to cover it by 2 inches. Soak 12 to 14 hours. Drain and rinse the corn and pat dry with a clean dish towel or paper towels.

Preheat the oven to 400°F