Aug 25 2026
RestaurantsDesert Edge BreweryNashville "hot" Popcorn Recipe

Nashville "hot" Popcorn Recipe

Time25m
Serves4

chopped romaine-blue corn salad

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Ingredients

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Salad Base

Method

Salad Base

  1. 1

    Wash and dry the romaine thoroughly. Chop into 1/2-inch pieces and place in a large mixing bowl.

  2. 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. 3

    Dice the red bell pepper into small 1/4-inch pieces and add to the bowl.

  4. 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. 5

    Roughly chop the cilantro and stir into the salad base.

Crunch & Pop

  1. 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.

  2. 7

    If using fried tortilla strips: heat 1/4 inch neutral oil in a small skillet over medium-high heat. Fry thin strips for 30–60 seconds until crisp. Drain on paper towel and cool. Add 1/2 cup to the popcorn for extra texture.

Nashville Hot Dressing

  1. 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.

  2. 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.

  3. 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

  1. 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.

  2. 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.

  3. 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.

  4. 14

    Top the salad with crumbled Cotija or feta (2 tbs), the reserved green onion tops, extra cilantro leaves, and the optional diced pickled jalapeño for a tangy kick.

  5. 15

    Serve immediately so the popcorn stays crunchy. Provide extra dressing on the side if desired.

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