Chile Lime Popcorn Recipes

CHILE LIME POPCORN

Steps:

• Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
• Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with salt, if needed.

CHILE LIME POPCORN

Steps:

• Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat. Add the popcorn, cover and reduce the heat when it starts to pop. Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.
• Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.
• Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.
• Heat a small saute pan on medium-high heat. Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes. Cool and serve. Yield: 1 cup

POPCORN WITH LIME AND CHILI

Steps:

• Heat the oil in a large, heavy pan until it is very hot.
• Add the popcorn and cover with lid.
• Reduce the heat.
• Shake the pan occasionally so all the corn will cook and it will not brown.
• When the popping sound stops, remove pan from the heat and let cool slightly. Discard any kernels that have not popped.
• Add the chili powder. Shake the pan again and again to make sure that all of the corn is covered with chili powder.
• Transfer to a bowl. Add lime juice just before serving.

ELOTE-STYLE POPCORN

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.