• Active Time 10m
  • Total Time 10m

Yields 12 cups, about 6 servings

Although corn has so many uses in the Mexican diet, surprisingly we don't know of any tradition of popped corn south of the border. Be careful not to inhale the spiced fumes as the popcorn is cooking since they can burn your throat.


  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 1/2 cup popcorn kernels


Combine salt, black pepper, cayenne pepper and cumin on plate. Set plate near stove.

Heat oil and 1 popcorn kernel in covered popcorn popper over high heat. Cook until kernel pops. Add remaining popcorn and cover again. When the corn starts popping, quickly add spice mixture. Cover and cook, turning crank constantly, until popping stops. Transfer to bowls and serve.


Be careful not to inhale the spiced fumes as they can burn your throat. Just don't hold your face directly over the open pot.

Copyright 2000, Susan Feniger and Mary Sue Milliken, all rights reserved.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5820

nutrition information per serving

93 calories; 9g total fat; 0mg cholesterol; 390mg sodium; 3g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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