Sage Popcorn Recipes
ELOTE-STYLE POPCORN
Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist on elote, Mexican street corn- the addictive snack is just the thing for a Cinco de Mayo party.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high. When kernels pop, add 1/2 cup kernels, cover, and remove from heat; let stand 30 seconds. Return to high heat; cook until popping stops, about 2 minutes. Transfer to a bowl. Toss with butter, cheese, Tajín, and salt. Add more Tajín to taste, and cayenne for extra heat, if desired.
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- If popping on the stove: Heat 3 Tablespoons oil in a large pot (I used a 4 quart, 9″ Dutch Oven) over medium heat. If your pot is wider add an additional Tablespoon oil to prevent burning. The kernels shouldn’t be swimming in oil, but they should have a comfortable cushion of oil.
- Add a few popcorn kernels to the oil then place a lid on top and wait for a kernel to pop. Add remaining kernels then place lid back on top and shake/slide pot over the burner every so often to prevent burning. Continue shaking/sliding every so often until popping slows then remove from heat and let remaining kernels pop. Pour popcorn into a large bowl.
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