This Elote-Style Popcorn is a cheesy and spicy recipe, which is made with Pecorino Romano and Tajín Clásico seasoning. It’s the perfect movie night snack, ready in about 10 minutes.
Elote-Style Popcorn Ingredients
- 3 tablespoons safflower oil
- ½ cup popcorn kernels
- 4 tablespoons melted unsalted butter
- ½ cup finely grated Pecorino Romano
- 2 teaspoons Tajín Clásico seasoning
- ½ teaspoon kosher salt
- 1 pinch cayenne pepper (optional)
How To Make Elote-Style Popcorn
- Heat the Oil: Heat the safflower oil in a large, heavy-bottomed pot over high heat. Add just a few popcorn kernels to the pot to test the temperature.
- Pop the Corn: When those first kernels pop, add the rest of the ½ cup of kernels to the pot. Cover it, immediately remove it from the heat, and let it stand for 30 seconds.
- Finish Popping: Return the pot to high heat. Cook, shaking the pot occasionally, until the popping slows down and stops, which should take about 2 minutes.
- Toss and Season: Immediately transfer the hot popcorn to a large bowl. Drizzle with the melted butter and toss to coat. Add the grated cheese, Tajín, and salt. Toss again until every kernel is evenly coated. Add more Tajín to taste and a pinch of cayenne for extra heat, if desired.
Recipe Tips
- How to get every kernel popped? The 30-second off-heat trick is the secret. It allows all the kernels to reach a near-popping temperature at the same time, so when you return the pot to the heat, they all pop in a flurry, leaving very few un-popped “old maids.”
- Why use a heavy-bottomed pot? A heavy-bottomed pot, like a Dutch oven, distributes the heat evenly, which helps prevent the popcorn from scorching on the bottom before all the kernels have had a chance to pop.
- Can I use a different cheese? Yes. While Pecorino Romano adds a great salty, sharp flavor, the most traditional cheese for elote is crumbled Cotija. Finely grated Parmesan would also be a delicious substitute.
- How to coat the popcorn evenly? The key is to work quickly. Drizzle the melted butter over the popcorn while it’s still hot from the pot and toss immediately. Then, add the cheese and seasonings and toss again. The hot butter will help the seasonings cling to every piece.
What To Serve With Elote-Style Popcorn
This zesty snack is a perfect pairing for a fun and casual get-together. Serve it with:
- Cold Mexican lager or a light beer
- A pitcher of fresh limeade
- Classic margaritas
- A bowl of fresh guacamole
How To Store Elote-Style Popcorn
This popcorn is best enjoyed fresh while it’s still warm and crispy. If you have leftovers, store them in an airtight container at room temperature for up to a day. The popcorn will lose some of its crispness over time.
Elote-Style Popcorn Nutrition Facts
- Calories: 250-300 kcal
- Fat: 20g
- Carbohydrates: 15g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Tajín Clásico is a popular Mexican seasoning blend made from a simple combination of chili peppers, lime, and salt. It’s tangy, salty, and mildly spicy, and it’s the key ingredient for getting that authentic elote flavor.
You can use microwave popcorn, but the flavor and texture won’t be quite the same. If you do, use a plain, unbuttered variety. Once it’s popped, transfer it to a large bowl and immediately proceed with the butter and seasoning steps.
This usually happens if the heat is too high for too long or if you don’t shake the pot. Once the kernels start popping rapidly, shaking the pot every 15-20 seconds helps to move the un-popped kernels to the bottom and prevents the already-popped ones from sitting on the hot surface and burning.
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Elote-Style Popcorn Recipe
Description
A quick and addictive snack that tosses freshly popped popcorn in a savory, cheesy, and tangy coating inspired by Mexican street corn.
Ingredients
Instructions
- Heat oil in a large, heavy-bottomed pot. Add a few kernels to test the heat.
- When the test kernels pop, add the rest of the kernels, cover, and remove from heat for 30 seconds.
- Return the pot to high heat and cook, shaking occasionally, until the popping stops (about 2 minutes).
- Immediately transfer the popcorn to a large bowl.
- Drizzle with melted butter and toss.
- Add the cheese, Tajín, and salt, and toss again until evenly coated. Serve immediately.
Notes
- The 30-second rest off the heat is the secret to getting the maximum number of kernels to pop.
- For the most authentic flavor, use Cotija cheese if you can find it.
- This popcorn is best served fresh and warm for the best texture.
- Adjust the amount of Tajín and cayenne to your personal preference for tang and spice.