Crispy Corn Gravel (Fried Maiz Trillado)
We accidentally revolutionized the Corn Nut game. Instead of the multi-day process required for giant Peruvian corn, we use Maiz Trillado to create "Corn Gravel." Because the pieces are smaller, they hydrate faster and fry up into a shattering, glass-like crunch. Finished with a signature Mustard Queen dusting of dry mustard and chili, this is the ultimate savory sprinkle for tacos, chili, or just eating by the handful.
Yield: Approx. 5 cups
Prep Time: 5 minutes active (plus soak time + drying time, about 5 hours)
Cook Time: 45 minutes (boil + batch frying)
Special Equipment: Mesh Sieve, Large Pot, Cast-Iron Skillet/Dutch Oven, Slotted Spoon
Ingredients
16 oz (1 bag) Maiz Trillado (dried cracked corn/thresh corn)
Water (enough to cover by 3-4 inches for soaking)
3-4 cups Vegetable or Peanut Oil (for frying)
2 tbsp Salt, more to taste
2 tbsp Chili Powder (or Tajín)
2 tsp Dry Mustard Powder
Directions
Rinse the Corn: Rinse the full bag of Maiz Trillado in a mesh sieve under cold water until the water runs clear to remove excess starch.
Soak the Corn: Place the corn in a large bowl (it will expand) and cover with 3 to 4 inches of water. Let it soak for 3 to 4 hours.
Par-Boil: Drain the soaking water and transfer the corn to a large pot, covering it with fresh salted water. Simmer for 20-25 minutes until "al dente" (chewy but not mushy).
The Fridge Dry (Crucial): Drain the corn well and spread it out in a single layer on baking sheets lined with paper towels. Place the baking sheets uncovered in the refrigerator for at least 1 hour (or up to overnight) before frying. This draws out the hidden moisture, preventing dangerous oil splatter and ensuring a glass-like crunch.
Fry in Batches: Heat the oil in a cast-iron skillet or dutch oven to 350°F. Working in batches (do not crowd the pan), fry the corn for 3-5 minutes per batch until golden brown and crunchy.
Make the Dust: Mix the salt, chili powder, and mustard powder in a small bowl.
Season Immediately: As each batch comes out of the oil, remove with a slotted spoon and toss it in a portion of the seasoning dust immediately while hot.
