Chicos dried corn is a traditional New Mexico made from dent corn that’s been cooked, dried, and toasted until crunchy. It has a hearty corn flavor with a slightly nutty, toasted finish and a satisfying crunch. Often enjoyed by itself as a snack, chicos also add texture and flavor to soups, stews, and trail mixes.
Key characteristics
Texture: Crisp and crunchy, similar to roasted corn nuts but typically a bit lighter.
Flavor: Deep corn taste with a toasty, slightly smoky note; can be salted or seasoned.
Appearance: Golden to light-brown kernels, often irregular in size from the drying and toasting process.
How it’s made (brief)
Soaking and cooking: Hominy or fresh dent corn kernels are simmered until tender.
Drying: Cooked kernels are dried thoroughly to remove moisture.
Toasting/roasting: Dried kernels are toasted in a skillet or oven until crisp and lightly browned. Seasonings may be added during or after toasting.
Serving ideas
Snack bowl: Serve plain or tossed with a little sea salt and chili powder for a spicy kick.
Soup/stew topper: Sprinkle over pozole, caldo, or chili for added crunch.
Trail mix: Mix with nuts, seeds, and dried fruit for a savory-sweet trail snack.
Salad garnish: Use as a crunchy topping on grain salads or roasted-vegetable bowls.
Storage
Keep in an airtight container at room temperature for up to several months. If you live in a humid climate, store in the refrigerator to maintain crunch.
Notes
Chicos differs from corn nuts in that it often starts from hominy/dent corn and follows traditional drying/toasting methods, giving it a lighter, less oily character.
Seasonings vary by family recipe—common additions include salt, ground chile, lime, or garlic powder.
Enjoy chicos as a simple, crunchy way to celebrate New Mexican corn traditions.
Chicos dried corn is a traditional New Mexico made from dent corn that’s been cooked, dried, and toasted until crunchy. It has a hearty corn flavor with a slightly nutty, toasted finish and a satisfying crunch. Often enjoyed by itself as a snack, chicos also add texture and flavor to soups, stews, and trail mixes.
Key characteristics
Texture: Crisp and crunchy, similar to roasted corn nuts but typically a bit lighter.
Flavor: Deep corn taste with a toasty, slightly smoky note; can be salted or seasoned.
Appearance: Golden to light-brown kernels, often irregular in size from the drying and toasting process.
How it’s made (brief)
Soaking and cooking: Hominy or fresh dent corn kernels are simmered until tender.
Drying: Cooked kernels are dried thoroughly to remove moisture.
Toasting/roasting: Dried kernels are toasted in a skillet or oven until crisp and lightly browned. Seasonings may be added during or after toasting.
Serving ideas
Snack bowl: Serve plain or tossed with a little sea salt and chili powder for a spicy kick.
Soup/stew topper: Sprinkle over pozole, caldo, or chili for added crunch.
Trail mix: Mix with nuts, seeds, and dried fruit for a savory-sweet trail snack.
Salad garnish: Use as a crunchy topping on grain salads or roasted-vegetable bowls.
Storage
Keep in an airtight container at room temperature for up to several months. If you live in a humid climate, store in the refrigerator to maintain crunch.
Notes
Chicos differs from corn nuts in that it often starts from hominy/dent corn and follows traditional drying/toasting methods, giving it a lighter, less oily character.
Seasonings vary by family recipe—common additions include salt, ground chile, lime, or garlic powder.
Enjoy chicos as a simple, crunchy way to celebrate New Mexican corn traditions.
