Crunchy Chili-Lime Quicos

Prep: 10 mins

Cook: 5 mins

Difficulty: Intermediate

Servings: 2 Servings

To make quicos, you first have to find them. Almost any Latin American market will carry them in 1-pound bags labeled “maiz gigante” or “elote gigante.” They will look like giant, dime-sized dried corn kernels and usually cost a few dollars. If you’re having trouble finding them locally, you can find them online:

Quicos are made in much the same way as popcorn: warm a few teaspoons of oil in a pan, add the kernels, cover the pan and shake occasionally. After a few minutes, they’ll start to pop. Loudly. I nearly jumped out of my shoes the first time I made these!

Ingredients

1 1/2 teaspoons kosher salt
Zest from 1 lime (preferably organic)
1 teaspoon chili powder
2 teaspoons vegetable oil
2 cups maiz gigante (giant corn kernels)
1 teaspoon extra-virgin olive oil

Instructions

Combine the kosher salt and lime zest in a small bowl and rub them together with your fingertips to release the oil from the zest into the salt. Add the chili powder and set aside.
Warm the vegetable oil in a 4-quart saucepan with lid over medium-high heat. Set one corn kernel in the oil; when the oil starts to bubble around it, the oil is ready. Add the rest of the kernels to the pan, cover, and shake to coat all the kernels with oil. 
Cook the kernels, shaking the pan occasionally. After about 5 minutes, you'll hear them begin to pop. Shake the pan more frequently and continue to cook until the popping slows, another 3-5 minutes. Check inside the pan occasionally: when all the kernels look puffed and are spotted golden-brown, they are ready.
Uncover the pan and immediately drizzle the quicos with olive oil and sprinkle with the salt, zest, and chili powder. Cover the pan and shake to evenly coat all the kernels. Pour into a dish and serve immediately.