Who doesn’t love a tasty, crunchy treat? And, what better treat than one that came right from the garden? This is my first year growing popping corn, and I think I will call this a success.
Popping corn is not the same as your usual sweet corn that you enjoy at family picnics. The main difference are the ears, the kernel on those ears, and the tassel. When the ears of the popping corn are ready, you’d think, by looking at it, that it still has some growing to do, because the ears are much more slim than what you normally see with sweet corn.
This year, I grew South American Popping Corn and White Popping Corn. I have only popped the South American Corn, but I’m telling you one thing, it was D-E-LICIOUS!
Although I have removed most of the kernels from the cob, I did save some ears intact to pop the popcorn while still on the cob. I love this method. Just put the cob in a brown paper bag, fold down the end a few times, then pop it into the microwave (no pun intended), and pop for about 2 1/2 to 3 minutes, or until you no longer hear continuous popping.
You can add whatever topping you love on popcorn, but for me, I like to keep it simple and delicious, so I sprinkled on a little Himalayan pink salt and nutritional yeast. The nutritional yeast will give your popcorn a light, cheesy taste, and it’s good for you! I cannot wait to try some more!
