Chipotle & Lime Crunchy Corn
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Author Notes: This is essentially a homemade version of CornNuts® without things like MSG or hydrogenated oils. I've gone with a spicy-tangy-salty flavor combo. The sumac adds a slightly earthy tangy flavor. You can leave it out if you don't have it, your end product will still be yummy, just not as zippy. Feel free to create other flavor options if you are so inclined! - hardlikearmour
Makes about 2 cups
- 12 ounces dried white posole
- water
- canola oil
- ½ to 1 dried chipotle (depending on how spicy you like it)
- 1 lime
- ½ teaspoon table or fine sea salt
- 1 teaspoon smoked or sweet paprika
- 2 teaspoons ground sumac berries
- Rinse posole. Place posole in non-reactive bowl or container, and cover with water by at least 2 inches. Cover and refrigerate for 24 to 48 hours.
- Drain posole in a colander shaking as much water off as possible. Line a rimmed sheet pan with a clean tea towel or paper towels, and spread the posole out to dry. Allow to dry for 30 or so minutes. It doesn't need to be bone dry, you just don't want much water on the surface as you'll be dropping it into hot oil.
- While your posole is drying, make your spice mixture. Grind the chipotle (seeds and all) in a spice grinder until fairly fine. Zest your lime and add the zest to the grinder. Slice the lime into 6 wedges and set aside. Add the salt, paprika, and sumac to the grinder. Pulse several times until well-blended and no large pieces of chipotle or lime remain. Transfer spice mixture to a paper lunch bag, and set aside.
- Line a sheet pan with 2 to 3 layers of paper towels. Set aside for draining the fried posole.
- In a 3-quart or larger sauce pan (or deep fryer if you've got one) heat 1 ½ to 2 inches of canola oil to 375º F. Using a spider or large slotted spoon lower about 1/3 of the posole into the oil. Fry until the posole is a light golden brown, 2 to 3 minutes. Use spider or slotted spoon to remove posole, and transfer to paper towel lined pan.
- Repeat with remaining posole, allowing the oil to reach 375º between batches.
- Sprinkle juice from 4 lime wedges over the posole. Transfer posole to the lunch bag containing your spices and shake well to coat. Transfer posole to a mesh strainer to cool completely (it gets crunchier as it cools.) Store in a tightly sealed container. Will keep for at least several days.
- This recipe was entered in the contest for Your Best Fair Food
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3 months ago Juanita Marion
I was wondering what was the texture of these nuts. I've seen other corn nut like recipes, but of those, the texture is always said to be more chewy instead of crunchy like store-bought corn nuts.
3 months ago hardlikearmour
hardlikearmour is a trusted home cook.
They are definitely crunchy. I've made them several times, and never had them seem chewy.
over 1 year ago Niknud
Made these and brought them in for the night crew this week. Well, actually I seem to have misplaced my jar of chipotle so I substituted Penzy's smoky salt seasoning instead. Yahtzee! I was definately the hero that night - thanks for a fun recipe!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Awesome! I love the idea of the smoky salt seasoning. Will definitely pick some up next time I'm at Penzeys.
almost 2 years ago ellenl
Where does one buy posole? This sounds great!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Hi, ellenl. I got mine at a grocery store called New Seasons, in the same area as the dried peppers and mushrooms.
almost 2 years ago lastnightsdinner
Rancho Gordo sells it too: http://www.ranchogordo...
Great recipe, hardlikearmour!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, lnd!
almost 2 years ago ellenl
where does one buy posole?
almost 2 years ago SKK
What an amazing recipe! Posole soaking as I write this.
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Yay! Let me know how it goes.
almost 2 years ago wssmom
This looks great - where does one find sumac?
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I got mine from Penzey's. It's primarily used in Middle Eastern cuisine.
almost 2 years ago wssmom
OK, thanks!
almost 2 years ago vrunka
Oh, my! This sounds great. I think I have a date with a can of posole.
almost 2 years ago vrunka
actually, my comment makes me realize I have a question about this... Can you use canned posole and just skip to step 2?
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
i was wondering this too. Canned posole is pretty soggy and soft. I'm curious, what's the texture of the dried posole after it is soaked, hla?
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I tried with canned posole, and it was digusting. It kinda reminded me of overcooked egg yolk for some reason, and didn't get crunchy. The dried posole is still pretty firm after it's soaked. You can bite through it with your incisors, though, without too much trouble.
almost 2 years ago Lizthechef
OK, it is time to try dried sumac, not the poison ivy I was taught to avoid in girl scout camp. Seriously, my mother watered as I read your recipe - thumbs up!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
I really like the dried sumac. It's got a nice flavor. When I was in girl scout camp we'd make "bug juice" out of sumac berries - a KoolAid like drink.
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
LOVE this! It would make an awesome cocktail nibble, too!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, mrslarkin! I will definitely be making a batch or 2 for my next cocktail party (likely to be next month.)
almost 2 years ago Droplet
These are great. They sell them in the nuts section in stores in europe, too. have been wanting to make fresh ones at home,but wasn't sure whether I'd need to parboil them first, or not. Thank you for posting this. I think they would also be nice with Jamaican jerk seasoning.
almost 2 years ago Droplet
I almost want to try it with powdered sugar only.
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, Droplet! Jamaican jerk would be yummy, and I'm intrigued by the powdered sugar idea.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Jerk sounds fantastic. Plan to make these with my teenagers' classes this fall. I think they'll be freaking amazed. Thank you so much for this brilliant recipe!
almost 2 years ago mpittsm
Genius! This goes in my recipe file for cocktail parties :)
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Aw, shucks! I can't claim to be genius, but this would be a great snack for a cocktail party.
almost 2 years ago sexyLAMBCHOPx
awesome. my spouse loves cornnuts and this is a healthier version. Never thought to make from scratch. It would be great in a bowl for BBQ or cocktail party or snacking. Recipe saved.
almost 2 years ago sexyLAMBCHOPx
Can you suggest any othert flavor combinations? Like BBQ? Maybe using Old Bay?
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, sLC! I tried a version with ground unsweetened coconut, curry powder, cayenne and salt that was pretty good, but needed to be stronger somehow. I definitely think BBQ or Ranch would make good versions. I think Old Bay would work as well. Pretty much anything you would use for a dry rub on meat would potentially work. It's pretty easy to divide a batch and try several different options, too.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Ohhhhh, these look sooooooo good! Brilliant idea!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, b!
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
I have never had corn nuts this sounds delicious, The lime and chipotle are amazing together.
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, sdebrango! I'm a fan of the tangy-spicy combo.
almost 2 years ago healthierkitchen
Love this! I used to love corn nuts as a kid and love this healthier version. I just got back from New Mexico where I hit the grocery store right before flying out and I have lots of posole! I also have some ground New Mexico chile that I might use.
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, hk! Let me know if you get a chance to try them, and definitely tweak the seasoning to your preference.
almost 2 years ago lapadia
I am not big on store bought CornNuts but I would give these a try any day! Beautiful photo...as usual ;)
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, Linda! I'm not a huge fan either, in part due to the somewhat yucky ingredients used.
almost 2 years ago gingerroot
I LOVE that you made these. They sound deliciously addictive!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, gingerroot! I was happy with the outcome, and it is pretty easy to eat "just a few more."
almost 2 years ago lorigoldsby
Great idea to use the sumac! I wonder if this would be good added into my chex cereal snack mix? Love when I find something "snacky" that's not over processed and flavor comes from fresh ingredients--not chemicals!
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, lori! The sumac definitely gives a nice tang. I could see adding it to chex mix. Let me know if you give it a try.
almost 2 years ago lorigoldsby
Will do, usually a holiday treat for us. Another question...is that brown, unbleached baking parchment? I'm looking for something similar but heavier...do u have a source?
almost 2 years ago hardlikearmour
hardlikearmour is a trusted home cook.
It is unbleached parchment. I tore a square off, folded it into a triangle, then rolled it into a cone. I got it at a local grocery, the brand is "If You Care."