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Chichacorn or cornick is a favorite snack, not just by Ilocanos but is
now popular nationwide. It is fried and crunchy glutinous white corn
kernels. Made special by the garlic seasoning and made even more
tempting by the additional flavouring like cheese, sweet and spicy,
barbecue and the Filipino favorite, adobo. Chichacorn is a great snack
during movie marathon, can be an alternative to popcorn.

Corn is widely produced in the Ilocos region, making the cornick or
chicacorn one of the major processing industry. Corn is a seasonal
produce and the quantity of harvest varies on the cultural practices
of farmers.

The demand of chichacorn production has continuously increased. This
paved way for better business opportunities to the people in Paoay,
Ilocos Norte. The export market gate for chichacorn has opened and the
demand is already  high.

The government agencies provides assistance with the improvement of
facilities and equipments. This is for better quality of production
and more informative label and packaging.


Simple Method of Making Chichacorn:

The kernels are separated from the cob manually. Dried under the sun
for about a week.

The dried kernels are then boiled in a lime solution for two hours to
detach the pericarp. The boiled kernels should be rinsed well.

Then it will be boiled for about seven hours in water. And again dried
under the sun for three days.

The kernels are now ready for deep frying. Let it just cool for an
hour after the drying process.

After frying, set aside and let it cool. Season with salt and fried
garlic. Flavouring can be added as well such as cheese and barbecue.


Chichacorn are actually available nationwide and is exported to some
other parts of the world.