Lemon and garlic popcorn

Cancha is a special type of corn popular in Ecuador and other Latin American countries. Typically, cancha corn or fresh corn kernels are charred and tossed in citrus zest, garlic powder and salt. We decided to popcorn this number for your party-throwing pleasure.

Cancha popped corn Credit: Brodie Nalywajko

• serves

  4-6

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1–2 tbsp vegetable oil
• 2 cups corn kernels
• sea salt, to taste
• garlic powder, to taste
• lime or lemon zest, to serve

Instructions

1. Heat the oil in a heavy-based or cast-iron frypan.
2. Add the corn kernels and give the pan a shake. When the kernels begin to pop, partially cover with a lid.
3. Cook until toasted and golden in colour. Season with salt and garlic powder and a little lemon or lime zest. Serve warm!

 

Styling and photography by Brodie Nalywajko @pierogistudio.

View more ridiculously tasty recipes from our Popcorn Cup collection to celebrate the World Cup.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.