Mexican Style Popcorn

There were a couple of things that I started out cooking when I was in middle school, if not sooner than that. One of them was sunny side up eggs, and the other was stove top popcorn. I honestly thought I was a popcorn ninja, making delicious salty and butter popcorn for family members. It was almost a nightly ritual, and now I can see why my kids love making it now as well, in particular my oldest. It was one of the first things I taught him as well. How to manage heat, hot oil, and how to salt and butter popcorn. Now granted he uses an air popper from time to time, but he really loves making stove top popcorn. With that said, I wanted to see if my oldest, or even my other family members would partake in another spin on popcorn, and that was a Mexican style popcorn.

Mexican Style Popcorn Reciep

I always tinker with different seasonings when I make popcorn, and a simple seasoned salt, or couple dashes of grated parmesan and Italian seasoning are some of my favorite, but this time I wanted to put some fresh herbs in it and enhance the popcorn with simple Mexican ingredients.

To say the least, I made a big batch, and who would have thought that my kids would have devoured it? It was that good.

Let’s get started.

Ingredients:

  • 1 cup of your favorite popcorn kernels (I use a blend)
  • 1/4 cup of canola oil
  • salt, to taste
  • 4 tbsp unsalted butter, melted
  • 1 lime, zest only
  • 1/4 cup cotija cheese
  • 2 tbsp chopped cilantro

Start by heating a large pot on medium-high heat. Add the oil, and a few of the popcorn seeds.

Cover, and shake a few times. Once the kernels pop, add the remaining popcorn kernels, cover, and continue to shake the covered pot until all of the kernels have popped.

How to make Mexican style popcorn

Add the lime zest to a large bowl. Uncover, and pour the popcorn into a large bowl.

Pour in the melted butter, salt, and give it a good toss. Toss a few more times until all of the popcorn is nicely coated with butter and salt.

Next add in the cotija cheese and chopped cilantro. Toss a couple of more times, then taste and season accordingly.

What really makes this popcorn standout is the lime zest, and the cotija cheese. If you have never had cotija cheese, think of it like parmesan cheese, or even a feta cheese. The fresh cilantro also freshens this popcorn. It’s a good one, so if you are looking to update a batch of popcorn, give this Mexican style popcorn a try. Hope you enjoy!

Mexican Style Popcorn
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Ingredients
  • 1 cup of your favorite popcorn kernels (I use a blend)
  • ¼ cup of canola oil
  • salt, to taste
  • 4 tbsp unsalted butter, melted
  • 1 lime, zest only
  • ¼ cup cotija cheese
  • 2 tbsp chopped cilantro
Instructions
  1. Start by heating a large pot on medium-high heat. Add the oil, and a few of the popcorn seeds.
  2. Cover, and shake a few times. Once the kernels pop, add the remaining popcorn kernels, cover, and continue to shake the covered pot until all of the kernels have popped.
  3. Add the lime zest to a large bowl. Uncover, and pour the popcorn into a large bowl.
  4. Pour in the melted butter, salt, and give it a good toss. Toss a few more times until all of the popcorn is nicely coated with butter and salt.
  5. Next add in the cotija cheese and chopped cilantro. Toss a couple of more times, then taste and season accordingly.

 

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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