Dish · other
Popcorn
Dried corn kernels heated in oil until they burst into light, crisp puffs, tossed with butter and eaten warm.
Where it comes from
The kernel's sealed hull traps steam under heat until it bursts the corn open, a reaction simple enough to need no professional kitchen, which made popcorn a home and street snack alike.
What cooks argue about
The argument is over popping the kernels in oil on the stovetop, which helps butter stick after, or in an air popper, which skips added fat but leaves the popcorn drier.
Nobody has published a popcorn recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.