Chili-Lime Corn Nuts

By Ben · cooked up in Sprig

Dried corn kernels get an overnight soak then transform into addictive crunchy bites with a fiery chili-lime coating. The oven does all the heavy lifting, turning humble kernels into golden nuggets that crack satisfyingly between your teeth. Cayenne heat builds slowly while lime zest keeps things bright and garlicky undertones round out each bite. These disappear fast at game day gatherings or whenever you need something to mindlessly crunch.

Ingredients

• 1 cup dried corn kernels

• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 lime, zested
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon vegetable oil

Instructions

1. Place dried corn kernels in a bowl and cover with water by 2 inches. Soak overnight or at least 8 hours until kernels are plump and tender.

1. Preheat oven to 425°F. Drain corn kernels thoroughly and pat completely dry with paper towels.
2. Toss dried kernels with vegetable oil until evenly coated. Spread in a single layer on a large rimmed baking sheet.
3. Roast for 12-15 minutes, stirring once halfway through, until kernels are golden brown and crispy.
4. While hot, immediately toss with chili powder, cayenne, lime zest, salt, and garlic powder until evenly coated.

Chef's tips

Nutrition (per serving, estimated)

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