Street Corn Popcorn Recipe
Imagine the bold, tangy flavors of your favorite street food transformed into an irresistible snack. This Mexican Street Popcorn recipe delivers exactly that: a crave-worthy crunch coated in a creamy, zesty chili-lime sauce and a shower of savory cheese. After testing numerous spice blends and techniques, I’ve perfected this method to ensure every kernel is packed with authentic flavor. It’s the ultimate upgrade for your next movie night or gathering.
PrintStreet Corn Popcorn
Ingredients
Scale
- 1/2 cup popcorn kernels
- 2 tablespoons avocado oil
- 1/4 cup grated cotija cheese or feta cheese
- 2 teaspoons chili powder
- 1 tsp garlic powder
- 2 tsp dried cilantro
- 1/2 teaspoon cumin
- 1 tsp salt (more or less to taste)
- 3 tablespoons Mayo
- 1 tsp lime zest
- 1 tablespoon lime juice
- pinch of salt
Instructions
- Pop the popcorn: Heat the avocado oil in a large pot over medium-high heat. Add the popcorn kernels and cover the pot with a lid. Once the kernels start popping, gently shake the pot occasionally to ensure even popping. When the popping slows down, remove the pot from the heat and let it sit for a minute to allow any remaining kernels to pop. Transfer the popped popcorn to a large bowl.
- Prepare the toppings: In a small bowl, mix the mayonnaise, lime juice, pinch of salt, and lime zest. Mix until well combined. In a separate bowl, mix the garlic powder, cilantro, cumin, salt and chili powder
- Combine the popcorn and toppings: Add the popcorn to a large bowl and pour the mayo and spice mixture over the popped popcorn. Add a lid and shake until evenly coated. Sprinkle with grated cotija cheese or feta cheese
- Season to taste: Taste the popcorn and add salt if needed. Remember that cotija cheese is salty, so you may not need much additional salt.
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