Can Pop Recipe

Drain and dry

Open the can of corn and pour into a fine mesh strainer. Rinse briefly under cold water, then shake to remove excess water. Spread the drained corn out on a clean kitchen towel or paper towels and pat dry for 1–2 minutes to remove remaining moisture.

If you prefer a slightly charred flavor, heat a dry skillet over medium-high heat, add the drained corn, and cook stirring occasionally until some kernels develop light brown spots, about 4–6 minutes. Remove from heat and let cool 1 minute.

Place the popped popcorn in a large mixing bowl. Add the drained (and cooled) corn and shredded cheddar cheese. Toss gently to combine, taking care not to crush the popcorn.

Melt the unsalted butter in a small microwave-safe dish or in a small saucepan. Stir in smoked paprika, ground black pepper, and sea salt until combined. Pour the spiced butter evenly over the popcorn-corn-cheese mixture and toss gently so pieces are evenly coated.

Zest half a lime directly over the bowl, then squeeze about half the lime's juice over the mixture. Toss to distribute. Taste and adjust salt or lime to preference.

Fold in chopped fresh cilantro if using. Transfer the Can Pop to a serving bowl. Serve immediately with extra popcorn for scooping or tortilla chips. Enjoy warm or at room temperature.