Mexican-Style Popcorn
Mexican-Style Popcorn
An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz
Cold winter evenings, craving a snack in front of a good movie? Here’s the perfect snack to bring a little sunshine to your home movie nights. Crispy, flavorful, and well-seasoned, it transforms popcorn into a festive version that warms both the atmosphere and the taste buds.
Preparation
10 min
Cooking
10 min
Ingredients
- ½ cup popping corn kernels
- 1 generous drizzle of vegetable cooking oil
- 5Seasoning
- 3 tbsp nutritional yeast *see note
- 2 tsp brown sugar
- 1½ tsp ground sweet paprika
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ½ tsp dehydrated Bas-du-Fleuve salted herbs
- Dehydrated lime zest, to taste *see note
Preparation
- In a small blender, blend all the seasoning ingredients, except the dehydrated lime zest, until you get a very, very fine powder. Set aside. (You can also do this step with a mortar and pestle instead of a small blender).
- In a large pot over medium-high heat, heat a drizzle of oil (enough to cover the bottom). Add the corn and coat well with oil. Cover the pot and shake occasionally until all the kernels have popped. Remove from heat.
- Transfer the popcorn to a large bowl and immediately add the seasoning and dehydrated lime zest to taste. Using a wooden spoon, gently toss to distribute the seasoning evenly. Enjoy.
- Notes
- Dehydrated lime zest: To prepare it, zest one or two limes, preferably organic (you can also make more to have on hand for other recipes). Spread the zest on a baking sheet lined with a baking mat, then dry them in the oven at low temperature until completely dry (it only takes a few minutes!).
- Nutritional yeast: Nutritional yeast is a staple ingredient in vegetarian and vegan cooking. It should not be confused with active or baking yeast, as it has no leavening power. It comes from cultured microorganisms (cultured microscopic fungi), fed with sugar and then processed in a way that makes the yeast inactive. This produces a nutrient-rich product, valued as much for its nutritional properties as for its subtle cheese-like flavor. It easily enhances dishes and works well in both savory and sweet preparations: pasta, vegetables, salads, soups, crisps… and even on popcorn. It’s available in powder or flake form at health food stores and most supermarkets. To preserve its freshness, store it in the refrigerator in an airtight container.
