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Instructions |
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Heat oil over medium heat in large non-stick deep
skillet that has a tight fitting lid.
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Add corn kernels, sauteeing kernels and stirring
regularly with wooden spoon until they begin to
pop.
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Cover skillet with lid and shake pan back and forth
over burner.
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Continue to cook, shaking pan until kernels have
stopped popping and are golden brown, about 5 - 8
minutes. Toss with salt.
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| Serving
Suggestions |
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Serve warm or room temperature and season with Peruvian Chile Lime Seasoning or Ground Aji Chile Powder if desired
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Originally Submitted
1/6/2016
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