Recipe: Spicy, giant crunchy corn from Alison Roman’s ‘Dining In’


Reprinted from “Nothing Fancy.” Copyright © 2019 by Alison Roman. Photograph copyright © 2019 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

Serves 6 to 8


4 cups large corn nuts (“quicos”)

3 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

2 tablespoons Aleppo-style pepper or Korean pepper flakes

1⁄3 cup nutritional yeast


To Make

1 Preheat the oven to 325°F.

2 On a rimmed baking sheet, toss the corn nuts with the oil and season with the salt and pepper. Roast, tossing occasionally, until corn is smelling toasted and is a deeper shade of golden brown, 10 to 12 minutes.

3 Remove from the oven and immediately transfer the corn nuts to a large bowl. Add the Aleppo-style pepper and nutritional yeast, and toss to coat.

DO AHEAD Crunchy corn can be made up to 5 days ahead, stored in a tight-fitting plastic container or glass jar.