Chichacorn by Lucky Theo’s

Chichacorn by Lucky Theo’s

ilocano chichacorn

How to make flavored Chichacorn by Lucky Theo’s Food Products.


Take corn kernels and soak in water for 3 days.  Change water and rinse out the kernels every day.  On the third day, dry the kernels. Make sure you dry them well because everyone knows, water and hot oil do not mix.

In a large pot with a lid, add vegetable oil, about 2-3cm deep.  On a low medium heat, oil temperature 120-130degC, throw in a handful of the kernels and let it fry.  Place the lid on top just in case the kernels pop. The aim is to try to fry the kernels without popping.  If the oil is too hot, they will pop, so please keep an eye on the temperature.  

Only do a handful at a time with the lid on.  If they do pop, which mine did, wait till the popping stops before removing the lid.  If you find that they are popping straight away when you put them in the oil, turn the heat down or turn off straight away.  Fry the kernels for about 3-5 minutes and drain on paper towels. Serve with garlic salt.

For the garlic salt, I gently fried whole cloves in the oil until golden.  I added it to the salt and smashed it with a fork and mixed to combine.

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2 Responses

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