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 is available in Original, Salt & Vinegar and Chile Picante.