Corn Nuts

steps

1. In a nonreactive pot (such as stainless steel), place dried corn and lime and add water to cover by about 2 inches. Bring to a simmer and cook for 45 minutes. Remove a kernel and cut in half crosswise to check if it’s done—it should be about three-quarters gel and one-quarter starch in the very center. If necessary, cook for another 10 minutes and check again. When kernels are ready, remove from heat and let sit at room temperature in lime solution for at least 12 hours. (Note: Lime water is caustic. Make sure to leave it covered and out of reach of kids and pets.)

2. Drain and rinse corn at least three times in a strainer to remove every trace of lime. In bowl of a stand mixer fitted with paddle attachment, mix corn slowly for 5 minutes to loosen husks. Return to strainer and rub off husks while running under water.

3. Rinse prepared kernels. In a pot, add kernels, cover with water, and boil for 30 minutes or until slightly overcooked. Rinse and dry very well. In a medium pot, heat oil to 375 degrees. Fry kernels until bubbles subside, about 5 minutes, then remove to drain on paper towels. Season with salt and Nacho Spice. Store in an airtight container in the pantry for up to two weeks.