Mexican Popcorn is an easy and fun snack, or appetizer for the upcoming Cinco de Mayo celebration. Flavorful Mexican spices are sprinkled over warm, freshly popped popcorn and melted butter and a mixture of tangy, slightly salty cotija cheese and fresh lime zest is added for a lovely taste sensation.
I’ve never really thought about pairing the flavors of Mexican spices and cheese with popcorn, so when I was experimenting with this recipe I thought, what do I have do lose? No one can see me, so if doesn’t work out no one will know, I’ll eat the evidence (if it’s edible) and go on with my day.
Let me just say this, how this popcorn survived long enough for the photo shoot, I don’t know how. I was (no joke), shoving handfuls of it in my mouth as I was filling the bowl for the photos. Again, no one could see me, I think, I hope.
Buttery, nutty, spicy (without the heat), smokey, tangy, slightly salty with a bright citrus finish. I just described the sequence of flavors that will happen in your mouth when you eat this popcorn. Both children and adults will devour this, serve at your next get together, over drinks, barbecue I guarantee you will need to make it buy the bucket load because it will be gone fast.
I made a very tasty, watermelon jalapeño agua fresca that is perfect to wash down this tasty popcorn that is not only lovely to look at, but refreshing and delicious too. Cinco de Mayo is next week and this is 2 very easy recipes to serve if you are celebrating.
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Mexican Popcorn
Ingredients
- 6 ounces Cotijta cheese, crumbled
- Zest of 1 small lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons peanut oil
- 1 cup popcorn kernels
Instructions
- Add the cotija cheese and lime zest to a small bowl and mix well, set aside.
- To a small bowl add the chili powder, cumin, smoked paprika, coriander and salt. Set aside.
- Melt the butter in a small saucepan over medium low heat, keep warm over low heat.
- Place a large 3 quart or larger pot with a lid, over medium-high heat.
- Add 3 or 4 kernels and place the lid snuggly on the pan. When you hear the kernels start to pop, add the rest of the kernels, replace the lid. Give the pot a shake back and forth.
- When you start to hear the popping slow down, turn off the heat. Pour the popcorn into a large bowl.
- Pour the warm butter over the popcorn and add the spice blend, toss to mix well.
- Top with the cotija cheese mix.
Nutrition Information:
Yield:
4Serving Size:
1/4 cupAmount Per Serving:Calories: 353 Total Fat: 33g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 73mg Sodium: 579mg Carbohydrates: 5g Fiber: 1g Sugar: 1g Protein: 10g
Bill Endise says
April 25, 2018 at 12:08 pmThis was good. It didn’t have the cheese on it because my girlfriend is lactose sensitive and no fun.
Janette says
April 25, 2018 at 4:07 pmHa ha, it’s a shame she has to miss out on cheese.
Pam says
April 30, 2015 at 11:34 amIn my town, San Antonio, this would be serious popcorn. Looks delicious. Thanks for sharing
Meggan Hill says
April 29, 2015 at 9:10 pmI love nothing more than the salty-sweet cycle that happens when I indulge in salty foods and sweet drinks. Each one makes me crave the other and it’s just cyclical until I’m stuffed. This popcorn sounds heavenly and I’d love to eat the whole bowl, then down that entire vat of agua fresca. And follow it up with a frozen yogurt bar by Outshine. 🙂
Lisa says
April 29, 2015 at 6:48 pmHi this popcorn looks yummy and we have a Cinco De Mayo party we’re going to so it might be just the right thing to bring. Coming over from Katherines Corner Link Party. Have a great night, Lisa at Concord Cottage
Kim says
April 29, 2015 at 4:23 pmWhat a great idea….I love Mexican food, and popcorn is my favorite snack.
Allie says
April 28, 2015 at 7:15 pmOh my gosh I love it. I’m crazy about anything Mexican and this popcorn is no exception! You are putting together a fabulous Cinco de Mayo feast, my dear!
Debi Wayland says
April 27, 2015 at 5:11 pmOh my this sounds great! I love Mexican food, and popcorn is such a healthy snack! I can’t wait to make this! Thanks! Pinning for later!
Healing Tomato says
April 27, 2015 at 4:34 pmThis is a wonderful collection of ingredients into popcorn. Cotija cheese is so perfect for popcorns. This is great popcorn for anytime of the year.
mira says
April 27, 2015 at 2:49 pmSuch a cool idea Janette! Popcorn is one of my favorite snacks! Need to try this 🙂
Helen says
April 27, 2015 at 1:06 pmWhat a wonderful combo of flavours, Janette! I’ve never tried cotijta cheese, but of course now I want to! In fact, come to think of it, I’ve never made my own popcorn before. Now there’s something that I should change … and why not start with a posh version like this! Pinning, of course!
Kathleen says
April 27, 2015 at 8:37 amOh I love Cotijta cheese! In fact, I have some in the fridge and from time-to-time I’ll go in there and break off a hunk to nibble on.
This is such a creative spin on popcorn! You have such wonderful flavors going on here – brilliant!
Janette says
April 27, 2015 at 8:43 amThank you Kathleen.
Lori says
April 27, 2015 at 8:27 amThis sounds great!! I can’t wait to try it since you blended two things I love- popcorn and Mexican food!!!
Janette says
April 27, 2015 at 8:43 amGreat, I think you’ll love it.
peter says
April 27, 2015 at 8:06 amSuch a fun spin.
Janette says
April 27, 2015 at 8:43 amThank you Peter