Mexican Street Corn Popcorn

Mexican Street Corn Popcorn

Buttery popcorn tossed with tangy cotija, lime, and chili powder for a street-corn twist.

Total 18 min Makes 8 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This snack mashes up classic elote flavors with movie-night popcorn, coating warm kernels in a creamy lime-mayo mixture, chili powder, and crumbled cotija cheese. It's smoky, tangy, and salty all at once, perfect for game day or as a playful side to a Mexican-inspired dinner. Finish with fresh cilantro and an extra squeeze of lime for brightness.

Ingredients

  • 1/2 cup popcorn kernels
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice, fresh
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup cotija cheese, finely crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1 lime, cut into wedges, for serving

Method

  1. Heat the vegetable oil in a 6-quart saucepan over medium-high heat. Add 2-3 popcorn kernels and cover; once they pop, add the remaining kernels in an even layer.

  2. Cover and shake the pan occasionally until popping slows to several seconds between pops, about 4 to 5 minutes.

  3. Remove from heat, uncover, and transfer the popped corn to a large bowl, discarding any unpopped kernels.

  4. In a small bowl, whisk together the melted butter, mayonnaise, lime juice, chili powder, cumin, and cayenne until smooth.

  5. Drizzle the butter mixture over the warm popcorn and toss well with two spoons or your hands until evenly coated.

  6. Sprinkle the cotija cheese, cilantro, and salt over the popcorn and toss again to distribute evenly.

  7. Serve immediately with lime wedges on the side for squeezing over the top.

Rate this recipe

★ 3.6 (1)

Mexican Street Corn Popcorn

This snack mashes up classic elote flavors with movie-night popcorn, coating warm kernels in a creamy lime-mayo mixture, chili powder, and crumbled cotija cheese. It's smoky, tangy, and salty all at once, perfect for game day or as a playful side to a Mexican-inspired dinner. Finish with fresh cilantro and an extra squeeze of lime for brightness.

18 min 8 servings 210 cal

Ingredients

  • 1/2 cup popcorn kernels
  • 3 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice, fresh
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup cotija cheese, finely crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1 lime, cut into wedges, for serving

Method

  1. 1

    Heat the vegetable oil in a 6-quart saucepan over medium-high heat. Add 2-3 popcorn kernels and cover; once they pop, add the remaining kernels in an even layer.

  2. 2

    Cover and shake the pan occasionally until popping slows to several seconds between pops, about 4 to 5 minutes.

  3. 3

    Remove from heat, uncover, and transfer the popped corn to a large bowl, discarding any unpopped kernels.

  4. 4

    In a small bowl, whisk together the melted butter, mayonnaise, lime juice, chili powder, cumin, and cayenne until smooth.

  5. 5

    Drizzle the butter mixture over the warm popcorn and toss well with two spoons or your hands until evenly coated.

  6. 6

    Sprinkle the cotija cheese, cilantro, and salt over the popcorn and toss again to distribute evenly.

  7. 7

    Serve immediately with lime wedges on the side for squeezing over the top.