Popcorn on the Cob

Stovetop method (recommended):

1. Gently flick corn kernels off with your thumb into a large bowl or paper bag, and blow away any debris.
2. Add two tablespoons vegetable, peanut, sunflower, safflower, or canola oil to a heavy-bottomed, lidded pot.
3. Add several “test” corn kernels in the pot—this will indicate when the oil is the correct temp. Cover and heat at medium-high.
4. When you hear the kernels pop, remove the pot from heat. Add ⅔ cup of corn kernels, and shake to coat with oil.
5. Return pot to heat, and leave the lid cracked enough to let steam escape but not the popcorn. Shake periodically.
6. When there are 2–3 seconds between pops, remove from heat and enjoy popcorn from the cob.

Microwave method (results vary depending on microwave):

1. Put whole corn cob, or extracted kernels, into a medium-size paper bag
2. Fold the end of the bag over twice, and microwave on high heat until popping slows to between 2–3 seconds.
3. Be careful of steam when you open the bag. Enjoy your popcorn on the cob!

Storage: Don’t let corn kernels dry out. Keep in the pantry or crisper drawer of the fridge.