Corn Nuts

Sean Sherman

Minneapolis

Beth Dooley

Minneapolis

“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.” —Sean Sherman with Beth Dooley in their 2018 Beard Award–winning cookbook, The Sioux Chef's Indigenous Kitchen.

Yield

2 to 2 1/2 cups

Ingredients

  • 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

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. Line a baking sheet with parchment paper or lightly grease it. Toss the corn with the oil and sprinkle with the maple sugar, salt, and sumac and spread it out on the baking sheet in a single layer. Roast, stirring the kernels occasionally, until they are dark and crispy, 25 to 35 minutes, watching that they don’t burn. Remove and cool before storing in an airtight container.

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From The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017). Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.


https://www.jamesbeard.org/index.php/recipes/corn-nuts