Homemade Roasted Corn Kernel Nuts that taste just like Corn Nuts you buy in the store! This healthy snack is easy to make and only uses 4 ingredients! Bake them in the oven for 30 minutes for a crunchy snack!
Crunchy Corn Nuts Recipe
Roasted Corn Kernel Nuts are popular in our house. When we first started buying them months ago a bag would be gobbled away in 2-3 days tops. The thing I didn’t really like about them was the price and some of the additional ingredients on the bag.
A small bag of roasted kernels from the grocery store runs us about 4 bucks and that is easily 1.5 serving (even if the bag says 4 servings, it’s just not happening), that is way too expensive in my opinion. So now I’m going to show you how to make corn nuts!
Here’s why we love making homemade corn nuts.
- Easy. Besides soaking the corn overnight, these are quick and easy to make.
- Cheap. A 16 oz bag of corn runs about $2.50 in the store, other ingredients like seasonings I always have on hand.
- As healthy as possible. Instead of vegetable oil, I use coconut oil. Coconut oil is starting to become a favorite in so many ways I cook and bake.
I actually like these corn nuts better than the packaged kind because they aren’t so hard on my teeth. Also I like the simple seasoning of salt and sugar.
Looking for more crunchy snacks? Try my Kale Chips, Baked Apple Chips, Roasted Soybeans and Roasted Pumpkin Seeds too!
How to Make Corn Nuts
The challenge was to find the right kind of corn for this. Popcorn kernels were way too tiny, but I found Goya brand Giant White Corn which works perfect for this recipe!
Soak the corn overnight, around 12 hours. Rinse and drain and you’re ready to go.
Place in a bowl and add salt and sugar.
Pour in coconut oil. You can use vegetable oil or sunflower oil if you’d like here instead.
Place them on a baking sheet. I like to put down a piece of parchment paper for easy cleanup.
Now bake and keep an eye on them. Stir them around every 10 minutes. I repeat, keep an eye on them. The corn burns quick so when it’s turning brown it will be done soon!
Mine took closer to the 40 minute mark to be done, but I would start to really monitor it at 20 minutes depending on oven and corn variety.
And when it’s done, you will have beautiful roasted corn kernel nuts! Grab a bowl and enjoy your crunchy corn nuts!
Other Seasonings
Feel free to play around with other seasonings. For sweet, you could add cinnamon and make cinnamon sugar corn nuts. Or if you’re looking for savory, try adding cumin or garlic powder. I made a batch with everything bagel seasoning and they were delicious!
How to Store
Store in a mason jar, airtight container or sealed bag. This recipe fills up about 1 and a half mason jars (32 oz size), so it’s a good amount to snack on.
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Roasted Corn Nuts
PrintIngredients
- 14 ounce bag Giant White Corn also labeled as Maiz Mote Pelado
- 1/4 cup coconut oil or vegetable oil
- 1 tablespoon sugar
- 1 tablespoon sea salt
Instructions
- Soak the giant white corn overnight, for approximately 12-14 hours. Rinse and drain.
- Preheat the oven to 400 degrees F.
- Toss corn with oil, sugar and salt in a large bowl.
- Place corn in single layer on a nonstick baking sheet. You can put parchment paper down first if you'd like to make it a easier cleanup.
- Bake for 30-40 minutes or until slightly browned. Every 10 minutes stir corn on the baking sheet. Keep a eye on them and remove immediately when they are brown as they can burn quickly.
- Let cool and enjoy! Store in mason jar or sealed bag.
Christy says
Thank you this recipe. I can’t wait to make it!
Tom Kinnerman says
Decent recipe but your ads on your web page are so annoying that I do not plan to visit you in the future
Pamela says
Sorry to hear that Tom, I do hope you enjoyed the free recipe though. 🙂
Alberta Grown says
I burst out laughing after reading your reply to Mr. Kinnerman! I picked up what you laid down…. 🤪
HoundRescuer says
Love this reply! People can be so entitled!
Thank you for the many (free) recipes. I hope all the time and effort you put into making them so relatable, detailed, yet concise, and visually alluring brings you revenue through the ad support. Also, this is a fantastic recipe, thank you!
Pamela Reed says
Thank you! Happy to hear you liked the corn nuts! 🙂
Ranvir says
Hi madam I chose yellow dent corn because it is easily available , Cook them with lye and water and after 14 hr dried them for some hours and then fry but the texture was very hard ….. Can you suggest me the good way for yellow corn , corn nut
Tonya S. Toner says
How would I make my own dried corn to try this with?
Cindy says
What is the nutrition info for these?
Cindy says
Do you know how long the shelf life is for these? Thank you.
zuzi says
Do Corn Nuts have a long shelf life? Mine have been in a sealed bag for about 3 years….
Marci says
I wonder if the corn kernels are soaked in lye. The flavor reminds me of hominy which is soaked in lye. Hominy comes in white or yellow corn ad in canned in water. The individual kernels are large just like the corn nuts. Hummmm, might have to drain them off and try your recipe with them.
Brian says
When soaking them for 12-14 hrs do you have to put them in the fridge or just at room temperature?
Thank you
Pamela says
Great question! I do it at room temperature Enjoy the corn nuts!
Delfina says
Hi Pamela,
Have you tried this with the actual corn? I mean not the bag of already chopped corn nuts. I’m wondering if it’s possible to do this with the actual vegetable and what the recipe should be.
Best,
Delfina
Pamela says
Hey Delfina, I’ve never tried it with fresh corn, but someone in the comments above has tried it and said it works. Good luck!
Joyce koenig says
In your recipe, are you using the canned Goya brand or the Maiz Mote Pelado? Or is this the same?
Pamela says
I’m using a bag of giant white corn (also called Maiz Mote Pelado).
Dave says
I tried the recipe but most of the kernels are still too hard. Seems the ones that are darker and maybe got a dark stripe in the center of the side during baking are closer to done. Is it just that I didn’t bake long enough or possibly didn’t soak long enough or both?
Most did start to brown some…
Christine Myers says
I use sea salt, paprika & olive oil
Steve says
Thanks for the recipe and the process pictures!
To fellow readers: Hominy/Mote/”Maiz para pozole”/”Maiz pozolero” is the only form of corn/maize that will get the result of this recipe! It comes in white and yellow varieties (buy the cheaper color that’s in the quantity you need; the kernels’ natural color doesn’t matter in this recipe).
Canned hominy will make this recipe even easier than the dried stuff: same nutritional value, almost as cheap, no overnight soaking, and perhaps a shorter roasting time. Just dump the hominy from the can into the colander, gently rinse the salted canning liquid and any broken bits away, and go on to the add-and-toss step. Canned hominy in supermarkets is usually with the canned vegetables or in a so-called “ethnic” section (a term I dislike here in California, where many ethnicities live). Look on a low shelf, too.
Hominy is processed from raw maize/corn by an ancient technique. It is simple but time-consuming, even in a small batch, as I learned the hard way (Don’t do it at home, especially not with raw popcorn!). Correctly-made hominy, no less nutritious than homemade, is cheap at supermarkets.
Pamela says
Hey Steve, glad you liked these corn nuts! Thanks for all the extra info, hopefully readers will find it helpful!
Belinda says
Could your recipe work with fresh corn cut off the cob?
Pamela says
Hi Belinda, I’ve never tried it with fresh corn, but someone in the comments above has tried it and said it works. Good luck!
Keith Hyman says
Sugar? Not so sure about that. Ever try them without adding sugar? Would they still be good?
Pamela says
Hey Keith, I have and they’re still good. If you don’t want that pop of sweetness, don’t add the sugar. Enjoy!
Kristine Charbonneau says
Have you tried soaking them in salted water? Did you ever roast pumpkin seeds as a kid? We always soaked them in really salty water first…they seemed to retain the salt. Yum!
Pamela says
Hey Kristine, I usually soak them in non-salted water but if you want to add salt that could work too. Enjoy!
Sara D says
The first step is to soak them overnight. are we soaking them in water or the oil of choice?
Pamela says
Soak them in water.
Laura says
Are these supposed to be crunchy all the way, or is the center supposed to be a bit chewy?
Pamela says
They are pretty much crunchy all around.
Mason says
Hi Pamela,
I’m in Brooklyn too, and was craving corn nuts after finishing off a bag I picked up on a recent road trip. But Giant White Corn from Goya is something I’ve never seen in my usual stores (maybe I wasn’t looking hard enough). What chain did you find your corn in?
Thank you,
Mason L.
@masemans
Pamela says
Hey Mason, pretty much any grocery in Brooklyn has it – Associated, Pioneer, Stop & Shop, Ctown, Met, etc. It will be in the aisle with the Goya cans, but since they are dry corn it will be in a plastic bag.
Ann Miller says
Tried corn nuts yesterday for the first time and was hooked. I knew I found a keeper of a recipe when I found yours. Definitely will be trying this very soon. Thanks for sharing!
Pamela says
Enjoy Ann!
David says
I haven’t found that corn in my area so I tried it with yellow feed corn. After about 20 minutes in the oven the kernels started popping, one every 10-15 seconds. Does that happen with the Goya white corn?
Pamela says
Hey David, I’ve never experienced this white corn popping in the oven. I hope you’re able to find a bag nearby!