Peruvian toasted corn rice is a quick dish made by crisping large-kernel Peruvian corn in the airfryer and mixing it with leftover cooked rice. Ready in under fifteen minutes, it fits easily into a picnic basket or a lunchbox.
Toss the boiled corn kernels with the olive oil and cumin, spread in a single layer in the airfryer basket and toast at 200°C for 8 minutes, shaking occasionally, until crisp. If you do not have an airfryer, toast for the same time in an oven preheated to 200°C.
Mix the hot toasted corn with the leftover cooked rice and season with salt.
Garnish with coriander and serve.
Do not crowd the corn kernels in the basket; if they touch they will not crisp evenly. Fold the rice in while the corn is still hot, or the dish will end up cold. Allergens: this recipe contains none of the main allergen groups.
Dusting the corn with a pinch of cumin before toasting brings the earthy note typical of Peruvian cooking.
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