The Core Ingredient: A Special Kind of Corn
The most important factor defining what are corn nuts made out of is the type of corn used. Regular sweet corn or popcorn kernels won't produce the desired result. The iconic snack is made from a larger, starchier variety of field corn.
Historically, the brand CornNuts used a large-kernel Peruvian variety called Cuzco maize, known as choclo in Peru. Albert Holloway, the founder of the CornNuts brand, became aware of this giant corn and worked to develop a hybrid that could be successfully grown in the United States. This hybrid produced the large, puffy-but-not-popped kernels that became synonymous with the brand. Today, manufacturers often use these hybrid corn varieties or dried hominy, which is field corn that has undergone a process called nixtamalization. This process involves soaking the kernels in an alkaline solution, which swells and softens them.
The Journey from Kernel to Crunch
The transformation of a dried corn kernel into a crunchy corn nut is a multi-step process that can be achieved through different cooking methods. The key is the initial rehydration of the kernel, followed by cooking at high temperatures.
Step-by-Step Preparation
- Soaking: Dried corn kernels are soaked in water for an extended period—often overnight or for up to three days—to rehydrate them and return them to their original size and softness.
- Drying: After soaking, the kernels are drained and thoroughly dried. This is a crucial step to prevent excess oil splatter during frying.
- Cooking: The kernels are either deep-fried in oil or roasted in an oven or air fryer until golden brown and brittle. During this process, the kernel expands slightly but does not "pop" into the familiar popcorn shape.
- Seasoning: While still hot, the cooked kernels are seasoned with salt and other flavorings, such as chili powder, onion powder, or ranch seasoning.
Different Cooking Methods
- Deep-Frying: This traditional method is what gives classic corn nuts their characteristic oily richness and deep, even color. It produces the crispiest texture but requires caution due to hot oil and potential splattering.
- Baking: A healthier alternative, baking corn nuts results in a similar crunch but with a less greasy feel. The process involves tossing the rehydrated kernels in oil and baking them at a high temperature, stirring occasionally to ensure even toasting.
- Air-Frying: A modern, low-oil method, air-frying produces a crispy texture with less fat than deep-frying. It's an efficient way to achieve a delicious homemade result.
Corn Nuts vs. Popcorn: A Tale of Two Kernels
Despite both being corn snacks, corn nuts and popcorn are fundamentally different due to the corn varieties used and their preparation methods. Here's a table comparing the two:
| Feature | Corn Nuts | Popcorn |
|---|---|---|
| Corn Variety | Specialized, large-kernel field corn (e.g., Cuzco maize or hybrids) | A specific variety of popping corn |
| Preparation | Rehydrated, then deep-fried, baked, or roasted | Heated rapidly until internal pressure causes kernel to explode |
| Texture | Hard, brittle, and very crunchy | Light, airy, and fluffy |
| Shape | Expanded, but mostly retains original kernel shape | Bursts open into a puffy, irregular shape |
| History | Modern adaptation of ancient parched corn; commercialized in 1936 | Ancient snack dating back thousands of years |
Global Variations: Beyond the American Snack
Corn nuts are not exclusively an American invention. Variations of this toasted corn snack have been enjoyed for centuries across different cultures, particularly in South America. The original Peruvian version, known as cancha, is often toasted in a skillet with a little oil and served with ceviche or other dishes. Other forms exist in places like the Philippines (cornick) and Ecuador (chulpi). These regional variations highlight the versatility of the corn kernel and the universal appeal of its satisfying crunch.
The Modern Corn Nut: Flavors and Health
Today's market offers a wide array of corn nut flavors, from savory classics like BBQ and Ranch to spicy options like Chile Picante con Limon. While commercially produced corn nuts can be high in sodium and fat, they are also a source of carbohydrates, protein, and dietary fiber. Portion control is key to enjoying them as part of a balanced diet. Many recipes for homemade corn nuts exist, allowing for healthier, lower-sodium versions to be made at home.
Conclusion
Ultimately, the question of what are corn nuts made out of is answered by a story of special corn, meticulous preparation, and global culinary history. The simple corn kernel, selected for its size and starch content, undergoes a transformative process of rehydration and high-heat cooking to become the addictively crunchy snack we know and love. Whether you're enjoying a bag from the store or toasting your own kernels at home, the unique nature of corn nuts is rooted in this specialized method and the humble grain at its core. For a deeper dive into the origin of this fascinating snack, explore the history on Greatist.
