Food & Cooking Recipes Quick & Easy Recipes Elote-Style Popcorn Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 16, 2018 Rate PRINT Share Close Photo: Sidney Bensimon Prep Time: 5 mins Total Time: 10 mins Yield: 12 cups Tajín, a chile-and-lime-zest seasoning salt, earned its cult following by giving mangoes and margarita rims a kick. Sprinkle it on popcorn for a twist on elote, Mexican street corn— the addictive snack is just the thing for a Cinco de Mayo party. Cook Mode (Keep screen awake) Ingredients 3 tablespoons safflower oil ½ cup popcorn kernels, plus more for testing 4 tablespoons melted unsalted butter ½ cup finely grated Pecorino Romano 2 teaspoons Tajín Clásico seasoning ½ teaspoon kosher salt 1 pinch cayenne pepper (optional) Directions Heat oil and a few popcorn kernels in a large, heavy-bottomed pot over high. When kernels pop, add 1/2 cup kernels, cover, and remove from heat; let stand 30 seconds. Return to high heat; cook until popping stops, about 2 minutes. Transfer to a bowl. Toss with butter, cheese, Tajín, and salt. Add more Tajín to taste, and cayenne for extra heat, if desired. Originally appeared: Martha Stewart Living, May 2018 Rate It PRINT