Chilli Lime Corn Nuts

Chilli Lime Corn Nuts

Bring chilli lime corn nuts to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Mexican Lager when the food is ready.

Ingredients

Serves 8

• 200 g dried giant white maize for frying

• 1 litre water for soaking

• 700 ml sunflower oil for frying

• 1 tsp chilli powder

• 1 lime, finely zested

• 1/2 tsp salt

Instructions

1. Soak maize in measured water in the fridge for 24 hours. Drain, rinse and simmer in fresh water for 60–90 minutes until tender, then drain.

2. Dry on a clean tray uncovered in the fridge overnight. Remove all surface moisture before frying.

3. Heat oil to 175°C in a heavy pan no more than half full. Fry a small test batch using a splatter screen, then small batches for 5–8 minutes until golden.

4. Drain, toss with chilli, zest and salt and cool before eating. Avoid serving to anyone who struggles with hard crunchy foods.

Serving Suggestions

Serve in small bowls or on a sharing board. Crisp snacks are best freshly made, while chilled snacks should stay refrigerated until just before serving. Follow the storage guidance in the method.

Pairing Tips

Start with Mexican Lager. A light, crisp lager balances lime, corn and salt. Moderate bitterness keeps the chilli and citrus from becoming too sharp. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.