Mexican Popcorn

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.

Course Snack

Cuisine Mexican

Prep Time 5

Cook Time 8

Total Time 13

Servings

Calories 475

Author Janette

Ingredients

6 ounces (170 grams) Cotijta cheese, crumbled
Zest of 1 small lime
1 teaspoon chili powder
½ teaspoon cumin powder
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon salt
8 tablespoons unsalted butter * see note
6 tablespoons oil that has high smoke point
1 cup (125 grams) 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.
(Skip this step if using microwave popcorn). Place a large 3 quart/3 liter pan with a lid, over medium heat and add the oil. Add 3 or 4 kernels and place the lid snuggly on the pan. When you hear the kernels start to pop (this tells you when the oil is ready). 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 and remove the lid.
Pour ¼ of the popcorn into a large bowl and drizzle evenly with ¼ of the butter and a ¼ of the spice blend and cheese mix. Toss to evenly combine. Repeat with another ¼ and repeat. Do these steps until all the popcorn is mixed.

Video

Notes

You can also use salted butter. If you do, omit the salt from the spice blend. You can also add more if needed as this is what helps the spice blend stick.

Nutrition