Receta: Crujientes de maíz

1. Add the dried corn into a Cambro container and pour the water over it. Allow corn to soak overnight in the refrigerator.

2. Drain the corn into a colander. Rinse and pat dry.

3. Add the hydrated corn to a stainless steel bowl with the oil blend and toss to coat. 

4. Pour the corn nuts onto a parchment-lined sheet tray and bake at 375°F in a convection oven for 20 minutes. 

5. Remove the corn from oven, place into a mixing bowl and season with salt and pepper.

6. Once cooled, reserve corn nuts in deli containers at room temperature for up to 7 days.