Nashville "hot" Popcorn Recipe
chopped romaine-blue corn salad
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Ingredients
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Salad Base
Crunch & Pop
Nashville Hot Dressing
Finish & Garnish
Method
Salad Base
- 1
Wash and dry the romaine thoroughly. Chop into 1/2-inch pieces and place in a large mixing bowl.
- 2
If using fresh corn, cut kernels from the cob. If frozen, thaw and drain. Add 1 cup blue corn kernels to the bowl.
- 3
Dice the red bell pepper into small 1/4-inch pieces and add to the bowl.
- 4
Trim and thinly slice the green onions on the bias; add whites and most of the greens to the bowl, reserving a few green tops for garnish.
- 5
Roughly chop the cilantro and stir into the salad base.
Crunch & Pop
- 6
Prepare popcorn by popping kernels on the stovetop or using an air popper. Lightly salt while warm. Measure 4 cups and set aside in a bowl.
- 7
Nashville Hot Dressing
- 8
In a small bowl or jar, combine 1/2 cup mayonnaise, 2 tbs buttermilk, 1 tbs apple cider vinegar, and 1 tbs hot sauce. Whisk until smooth.
- 9
Add 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to incorporate and taste; adjust cayenne/hot sauce for desired heat level.
- 10
Slowly whisk in 2 tbs neutral oil to emulsify the dressing, then add 1 tbs fresh lime juice and whisk one last time.
Finish & Garnish
- 11
Pour the Nashville hot dressing over the chopped romaine-blue corn mixture. Toss gently to coat all ingredients evenly, using a spatula to reach the bottom of the bowl.
- 12
Season the dressed salad with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, then taste and adjust seasoning if needed.
- 13
Just before serving, fold in the popped popcorn and fried tortilla strips (if using). Toss once gently—do not overdress the popcorn or it will lose crispness.
- 14
- 15
Serve immediately so the popcorn stays crunchy. Provide extra dressing on the side if desired.