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If I have some fresh, raw corn on the cob, how do I roast the corn kernels so that they can be used as croutons or eaten as a salty-snack? I don't want to make popcorn, but something that looks like theseroasted corn kernels

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You fry them in a saucepan with some oil (I use either olive or sunflower).

In order they don't explode an become pop-corn, you should have kept them in water for several (6~48) hours before frying them.

If you want them softer (and bigger), put them in water at 70°C for about 20~30 minutes.

You know they are done in the saucepan where you fry them with oil if they are golden. Take them out of the pan and add some salt.

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I haven't tried but I guess letting them in the water is the part I was missing. Obvious now that I think about it! Anything specific as to what makes it more 6 hours or more 48 hours (it's a wide range) ? – SBUJOLD Nov 13 '12 at 0:48
The number of hours is more due to tradition than science. Typically you leave them in water "all through the night". – J.A.I.L. Nov 13 '12 at 8:27
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They are the second most common traditional snack in Spain (I'm sure it's eaten in many other countries too), after pipas (sunflower toasted seeds). In Spain corn nuts are known as kikos or quicos. – J.A.I.L. Nov 13 '12 at 8:31
If I wanted to make them in the oven, would that work too ? – SBUJOLD Nov 13 '12 at 17:22
I don't know. Never thought about it. In Spain, as well as pipas are toasted sunflower seeds, kikos are toasted corn. I guess it will be more similar to the industrial process, and probably will be able to control the temperature with more precision. – J.A.I.L. Nov 13 '12 at 23:39

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