Nitehawk Popcorn Recipe from Chef Saul Bolton | Tasting Table
Prep Time:
Cook Time:
15 minutes
Servings:
4 cups
Ingredients
  • 4 tablespoons grated lime zest (from about 4 limes)
  • ½ cup grated cotija cheese
  • 1 cup popcorn kernels
  • 4 tablespoon canola oil
  • Salt
  • 4 tablespoons unsalted butter, melted
  • ¼ cup cilantro leaves
Directions
  1. In a small bowl, mix the lime zest with the cotija, set aside.
  2. In a large stockpot set over high heat, combine the popcorn kernels and canola oil and cover with a tight-fitting lid. Once the corn starts to pop (after about 5 minutes), shake the pot constantly until the popcorn has finished popping (about 5 to 7 minutes more). Remove the pot from the heat, carefully remove the cover, season with salt and stir in the melted butter. Mix in the cilantro and reserved cotija-lime mixture and serve warm.