Sourdough Discard Colombian Maíz Asado Charred Corn Crisps

Steps

1. 1

   Char the corn

   • Heat 1 tablespoon (15 ml) olive oil in a large cast-iron skillet over medium-high heat until shimmering.
   • Add the dried corn kernels and cook, stirring occasionally, for 8–10 minutes until the kernels are deeply golden and charred in spots, with a sweet, nutty aroma.
   • Transfer to a plate and let cool for 5 minutes.

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   Ready when: Kernels are deeply golden with visible char and smell sweet and toasted

   Tip: Don't skip the charring—it creates the signature caramelized flavor. Shake the pan frequently to avoid burning.

2. 2

   Combine batter

   • In a medium mixing bowl, combine the room-temperature sourdough discard, cooled charred corn, finely grated cheese, chopped cilantro, minced red chili, remaining 1 tablespoon (15 ml) olive oil, and a generous pinch of sea salt and black pepper.
   • Stir until well combined and relatively smooth, with small bits of corn visible throughout.
   • The mixture should be thick and paste-like, similar to cookie dough.

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   Ready when: All ingredients are evenly incorporated with no dry streaks of sourdough visible

   Tip: If the mixture feels too wet, the sourdough discard may have been too liquid; it should hold together when pressed. If too dry, add 1 teaspoon water at a time.

3. 3

   Preheat ovenOven 375°F / 190°C

   • Place oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C).
   • Line two large baking sheets with parchment paper.

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   Ready when: Oven signals it has reached 375°F (190°C)

   Tip: Use two racks and rotate sheets halfway through baking for even browning.

4. 4

   Shape crisps on parchment

   • Drop small spoonfuls of the corn-sourdough mixture (about ½ teaspoon each, or roughly ¾-inch/2 cm mounds) onto the prepared baking sheets, spacing them 1 inch (2.5 cm) apart.
   • You should fit about 20–25 crisps per sheet.
   • Gently press each mound flat with the back of a damp spoon or a small offset spatula to form thin, roughly ¼-inch (6 mm) thick discs.
   • Don't worry if the edges are slightly irregular—that adds to the rustic, charred appearance.

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   Ready when: All spoonfuls are flattened into thin, uniform discs

   Tip: Keep the back of your spoon damp so the mixture doesn't stick. Thinner crisps will be crunchier; aim for consistency in thickness.

5. 5

   Bake first batchOven 375°F / 190°C

   • Place one sheet on the upper rack and one on the lower rack of the preheated oven.
   • Bake for 12–15 minutes, until the edges are deeply golden brown and the centers are set and light brown.
   • The crisps should smell fragrant and toasted.
   • At the 7-minute mark, rotate both sheets front to back for even browning.

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   Ready when: Edges are deep golden brown; centers are firm and only very slightly soft in the middle when pressed

   Tip: Watch the second sheet closely—ovens vary. If one sheet is browning faster, move it to the lower rack after rotating.

6. 6

   Cool and crispOven 350°F / 175°C

   • Remove both sheets from the oven and let the crisps cool on the parchment for 2 minutes.
   • They will continue to crisp as they cool.
   • Using a thin metal spatula, carefully lift each crisp from the parchment and transfer to a wire rack or clean surface.
   • The crisps should sound crispy and snap slightly when bent.
   • If they still feel soft, return them to the oven at 350°F (175°C) for an additional 3–5 minutes.

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   Ready when: Crisps are completely firm and snap cleanly when bent; no moisture remains

   Tip: Don't skip this step. The carryover heat and cooling time are crucial for maximum crispness.

7. 7

   Taste and finish

   • Once completely cooled, taste a crisp.
   • Season with additional sea salt and black pepper as desired.
   • These crisps are best served at room temperature within a few hours of baking, though they will keep in an airtight container for up to 3 days.

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   Ready when: Crisps are completely cooled to room temperature

   Tip: Season after cooling so the salt doesn't draw moisture; this keeps them crispy longer.