• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Blog
  • Contact

Brooklyn Farm Girl

Cooking And Gardening in NYC

PopularStewed Tomatoes
let's be friends
join my free recipe club!
  • New? Start Here
  • recipes
    • Course
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Snacks
    • Type
      • 30 Minute Meals
      • Breads
      • Budget
      • Canning
      • Casseroles
      • Cheesy
      • Cookies
      • Dips
      • Donuts
      • Holidays
      • Husband Favorites
      • Instant Pot
      • Keto
      • Kid Friendly
      • Muffins
      • Pasta
      • Potluck
      • Salads
      • Slow Cooker
      • Smoothies
      • Sneaky Vegetables
      • Soups
      • Sprinkles
    • Meat
      • Beef
      • Chicken
      • Pork
      • Seafood
      • Turkey
      • Vegetarian
    • Cuisine
      • Chinese
      • Italian
      • Mexican
      • Pennsylvania Dutch
      • Vegetarian
  • Vegetable Index
  • Urban Gardening
    • Let’s Harvest
    • Tutorials
    • Garden Recipes
    • General Updates
    • Storing & Freezing
    • Seed Calendar
    • Compost in Brooklyn
  • About Me
    • About Pamela
    • Our Garden
  • Life & motherhood
    • Journal
    • Motherhood
    • Our Upstate Adventure
    • Cats, Cats, Cats
    • Crafts
  • Videos
  • PopularStewed Tomatoes
Home » recipes » Snacks » Roasted Corn Nuts

Roasted Corn Nuts

45 minutes
corn
Posted:2/28/23
Updated:2/28/23
Jump to Recipe

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!

closeup of roasted corn nuts on baking sheet.

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.

corn nuts in mason jar.

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.

corn that's been softened and drained in mesh strainer.

Place in a bowl and add salt and sugar.

sugar in measuring spoon.

Pour in coconut oil.  You can use vegetable oil or sunflower oil if you’d like here instead.

coconut oil being added into bowl.

Place them on a baking sheet. I like to put down a piece of parchment paper for easy cleanup.

corn in single layer on baking sheet.

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.

roasted corn nuts on baking sheet.

And when it’s done, you will have beautiful roasted corn kernel nuts!  Grab a bowl and enjoy your crunchy corn nuts!

corn nuts that have been browned.

Recipe Help:

  • 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!
  • Store in mason jar or sealed bag (I love these silicone bags).  This recipe fills up about 1 and a half mason jars (32 oz size), so it’s a good amount to snack on.
corn nuts in a bowl.

More Healthy Snacks:

Homemade Kale Crackers
Baked Apple Chips
Roasted Soybeans
How to Make Cantaloupe Chips
How to Dehydrate Cherry Tomatoes

Pin for later:

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!
  • Pinterest
  • Instagram
  • Facebook
Free Recipe Club
5 from 8 votes

Roasted Corn Nuts

Print
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!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time 45 minutes
serves 12

Ingredients

  • 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.

Nutrition Information:

Calories: 155kcal (8%)
Course:Snack
Cuisine:American
Keyword:corn nuts
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Similar Recipes

  • Roasted Soybeans
  • Roasted Sugar Snap Peas Recipe
  • Roasted Butternut Squash Soup Recipe
  • Edamame Recipe

Reader Interactions

join the free recipe club

Receive My Favorite Recipes Straight To Your Inbox!

Thank you for subscribing!

Leave a Comment Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




  1. Christy says

    October 10, 2021 at 1:25 pm

    Thank you this recipe. I can’t wait to make it!

    Reply
  2. Tom Kinnerman says

    February 25, 2021 at 9:09 am

    Decent recipe but your ads on your web page are so annoying that I do not plan to visit you in the future

    Reply
    • Pamela says

      February 25, 2021 at 9:40 am

      Sorry to hear that Tom, I do hope you enjoyed the free recipe though. 🙂

      Reply
      • Alberta Grown says

        August 16, 2022 at 1:19 am

        I burst out laughing after reading your reply to Mr. Kinnerman! I picked up what you laid down…. 🤪

        Reply
  3. Ranvir says

    August 25, 2020 at 10:24 pm

    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

    Reply
  4. Tonya S. Toner says

    July 31, 2020 at 11:02 am

    How would I make my own dried corn to try this with?

    Reply
  5. Cindy says

    May 19, 2020 at 5:19 pm

    What is the nutrition info for these?

    Reply
  6. Cindy says

    May 19, 2020 at 5:13 pm

    Do you know how long the shelf life is for these? Thank you.

    Reply
  7. zuzi says

    June 15, 2019 at 3:03 am

    Do Corn Nuts have a long shelf life? Mine have been in a sealed bag for about 3 years….

    Reply
  8. Marci says

    February 22, 2019 at 10:46 pm

    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.

    Reply
  9. Brian says

    November 19, 2018 at 1:04 pm

    When soaking them for 12-14 hrs do you have to put them in the fridge or just at room temperature?

    Thank you

    Reply
    • Pamela says

      November 19, 2018 at 1:11 pm

      Great question! I do it at room temperature Enjoy the corn nuts!

      Reply
  10. Delfina says

    November 7, 2018 at 1:33 pm

    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

    Reply
    • Pamela says

      November 8, 2018 at 3:38 pm

      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!

      Reply
  11. Joyce koenig says

    June 13, 2018 at 12:38 pm

    In your recipe, are you using the canned Goya brand or the Maiz Mote Pelado? Or is this the same?

    Reply
    • Pamela says

      June 13, 2018 at 3:58 pm

      I’m using a bag of giant white corn (also called Maiz Mote Pelado).

      Reply
  12. Dave says

    November 23, 2017 at 1:07 pm

    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…

    Reply
  13. Christine Myers says

    October 24, 2017 at 11:02 pm

    I use sea salt, paprika & olive oil

    Reply
  14. Steve says

    October 14, 2017 at 10:52 pm

    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.

    Reply
    • Pamela says

      October 15, 2017 at 9:43 pm

      Hey Steve, glad you liked these corn nuts! Thanks for all the extra info, hopefully readers will find it helpful!

      Reply
  15. Belinda says

    September 7, 2017 at 7:45 pm

    Could your recipe work with fresh corn cut off the cob?

    Reply
    • Pamela says

      September 8, 2017 at 4:35 pm

      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!

      Reply
  16. Keith Hyman says

    April 8, 2017 at 6:07 pm

    Sugar? Not so sure about that. Ever try them without adding sugar? Would they still be good?

    Reply
    • Pamela says

      April 8, 2017 at 6:53 pm

      Hey Keith, I have and they’re still good. If you don’t want that pop of sweetness, don’t add the sugar. Enjoy!

      Reply
      • Kristine Charbonneau says

        May 4, 2017 at 3:42 am

        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!

        Reply
        • Pamela says

          May 4, 2017 at 2:20 pm

          Hey Kristine, I usually soak them in non-salted water but if you want to add salt that could work too. Enjoy!

          Reply
  17. Sara D says

    January 12, 2017 at 5:54 pm

    The first step is to soak them overnight. are we soaking them in water or the oil of choice?

    Reply
    • Pamela says

      January 12, 2017 at 5:55 pm

      Soak them in water.

      Reply
  18. Laura says

    December 23, 2016 at 10:48 am

    Are these supposed to be crunchy all the way, or is the center supposed to be a bit chewy?

    Reply
    • Pamela says

      December 23, 2016 at 10:53 am

      They are pretty much crunchy all around.

      Reply
  19. Mason says

    September 24, 2016 at 11:08 pm

    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

    Reply
    • Pamela says

      September 25, 2016 at 4:33 pm

      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.

      Reply
  20. Ann Miller says

    September 18, 2016 at 7:57 pm

    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!

    Reply
    • Pamela says

      September 18, 2016 at 9:55 pm

      Enjoy Ann!

      Reply
  21. David says

    December 27, 2015 at 12:46 pm

    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?

    Reply
    • Pamela says

      December 27, 2015 at 1:21 pm

      Hey David, I’ve never experienced this white corn popping in the oven. I hope you’re able to find a bag nearby!

      Reply
Older Comments

Primary Sidebar

welcome!

Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

Read More

join the free
recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

TOP POSTS

Half Sour Pickles

The Best Stewed Tomatoes Ever

Roasted Cherry Tomato Sauce

EASY Stuffed Pepper Casserole

Recipe Index
Vegetable Index
Follow On Facebook
Follow On Instagram
Free Recipe Club

fresh this week view all

Creamed Potatoes and Peas

Sheet Pan Cauliflower and Chickpeas

Slow Cooker Sausage Barley Soup

Easy Chicken Tortilla Soup

As Featured On
free recipe club!
Get weekly recipes, videos, and gardening tips to your inbox!
join the club!
EST. 2013
let's be friends
  • Recipe Index
  • Veggie Index
  • Urban Gardening
  • Web Stories
Back To Top
© 2023 - All Rights Reserved
  • Privacy Policy & Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

join the recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

769 shares