Moroccan · Snack
Spiced Roasted Corn Kernels
Dried corn kernels roasted or toasted until crunchy and dusted with salt, cumin and paprika are a rustic, moreish nibble echoing the roasted corn cobs sold on Moroccan street corners in summer. Crunchy and savoury, they are the sort of snack that keeps in a jar and disappears by the handful with a glass of tea.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g cooked or drained tinned corn kernels (or soaked dried corn)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp paprika
- Pinch of chilli (optional)
Method
- 1
Dry the corn
Drain the corn and dry the kernels very well on a towel so they roast crunchy rather than steam.
- 2
Season
Toss the dry kernels with the olive oil, salt, cumin, paprika and chilli.
- 3
Roast
Spread on a tray and roast at 190°C for 12–15 minutes, shaking often, until golden, shrunken and crunchy.
- 4
Cool
Cool on the tray, where they crisp up further, then serve or store airtight.
Chef's tips
- Dry the kernels thoroughly; wet corn steams and stays chewy instead of turning crunchy.
- Shake the tray often so the small kernels roast evenly and none catch.
- For extra crunch, use soaked dried corn, though it takes longer to roast than tinned.
Frequently asked questions
Will these be as crunchy as shop-bought corn nuts?
Not quite — commercial corn nuts use a special large-kernel corn that is soaked and deep-fried. This oven version is lighter and crisp but a little less hard.
Can I use fresh corn?
Fresh corn has too much moisture to crisp well. Tinned or, better, soaked dried corn roasts far crunchier. Dry whichever you use as much as possible first.