Where would we be without Peru, birthplace of corn (maize) [also, the birthplace of peanuts, potatoes and tomatoes]?
While summer corn has faded from markets, you can get plenty of Inka Corn: a roasted Peruvian corn snack.
According to the manufacturer, this is the same “imperial snack” that Inka rulers used to reward their warrior heroes.
If you’ve had CornNuts, the Inka Corn kernels are much larger and less hard on the teeth. And much better tasting.
The Inka Corn kernels are also much larger than Half Pops—a NIBBLE Top Pick Of The Week that is air-popped rather than roasted in oil.
When we first saw Inka Corn at a trade show, an ear of the giant white corn variety (called choclo, Cuzco corn or Peruvian corn) from which it is made was displayed. Peruvian corn looks like a musclebound body builder compared with the relatively slender, small-kerneled ears of the sweet corn grown for America’s tables.
Made in Peru, Inka Corn kernels are roasted in oil for a delicious light crunch. It is made simply from corn kernels, palm olein* and salt. The ingredients are all natural; there are no trans fats or hydrogenated oils or GMOs.
Inka Corn: very crunchy and good for you. Note the difference in size of the small ear of Indian corn at the top. Photo by Elvira Kalviste | THE NIBBLE.
Corn is a whole grain food. Inka Corn is also dairy free, gluten free, wheat free and vegan.
*Palm olein is the liquid component of palm kernel oil obtained from fractionation, a process used with coconut oil, palm oil and palm kernel oil to produce oils of different viscosities for different purposes.