A bit like a hybrid mix of popcorn and corn nuts, toasted "cancha" is a popular snack in Andean countries, often served sprinkled atop ceviche or encebollado soup.
Heat the oil in a large skillet over medium heat.
Add corn kernels and spices. Heat, shaking pan from time to time, until kernels start to pop.
Cover the pan loosely with a large lid so that the corn kernels don't fly out of the pan as they "pop", and continue to cook, stirring frequently, until the kernels have stopped popping and are deep golden brown, about 10 minutes.
Remove from heat and toss the toasted corn with salt. Serve warm or at room temperature. Store cancha in an air-tight container.
