Mexican Style Popcorn Recipe: Chili Lime Palomitas

Jump to Recipe

Want to change up your standard popcorn with delicious flavors? Mexican style popcorn (aka palomitas) is the perfect healthy snack: salty, sour, spicy and crunchy!

History of Popcorn 

The original ancestor of modern popcorn, or “maize” is a grass that grows wild in Mexico called teosinte. The seeds are covered in a hard shell, and the only way to make them edible is by heating until they pop! The indigenous people of the region discovered this and began cultivating the plant. Over many years of farming this grass, the varieties of corn we have today were developed. (See sources below).

Popcorn is special because it most closely replicates the way the ancient form of this whole grain was used. Not only were popped teosinte grains eaten, they were also worn as jewelry and used in celebrations.

Can you imagine how exciting it must have been to discover the first teosinte grain popping, and transforming into a bright white little puffy thing? Then tasting it and discovering its crunchy texture and tasty flavor? No wonder mesoamerica loved this grain so much! Corn crops then spread throughout the Americas. Now popcorn, not to mention corn, is eaten all over the world! 

Mexican Popcorn

The Aztec people, who referred to themselves as “Mexica” and lived in what is now central and southern Mexico, called the ancient popcorn or teosinte kernels momochitl. (See sources below).

Nowadays in Mexico popcorn is commonly enjoyed with hot sauce, a snack called Palomitas con Salsa. 

In this recipe we will combine some common Mexican flavors with butter and fresh herbs to create a great snack that is sour, spicy, salty and crunchy – as well as healthy! 

Making Popcorn on the Stove

I don’t recommend microwave popcorn. In fact, if you have a microwave go ahead and throw it out – or use it as extra pantry space 😄.

Microwave popcorn bags are commonly lined with PFAs and plastics…no thanks! (Source)

You can easily make popcorn that is not zapped with radiation and is free of plastic and PFAs by popping it on the stovetop! Or, by buying an air popper. 

Here are some tips that will give you better results for stovetop popcorn:

Tip 1

As tempting as it may be to turn the heat up and speed up the process, don’t do it! You may end up with a smoky, burned mess (I know from experience). 

Tip 2

While all of your kernels are popping, tilt the lid of your pot to let steam escape. This will prevent your popcorn from getting soggy. 

Tip 3 

Make sure all of your kernels are coated in coconut oil before popping. This will help your popcorn to stay more crunchy after adding the sauce. 

How to Make Mexican Style Chili Lime Popcorn 

Ingredients :

1 cup organic popcorn kernels

2.5 tablespoons coconut oil

1 tablespoon fresh lime juice

1 teaspoon chili powder

1 teaspoon salt

2 tablespoons fresh chopped organic cilantro

Step 1

Add the tablespoons of coconut oil and a couple of unpopped kernels to a large pot. Cover, and place on a stove set to medium heat. 

Step 2 

Once both kernels have popped, remove the pot from the stove. Immediately take off the lid, add the rest of the kernels, and put the lid back on. 

Step 3

Carefully shake the pot around for 15 seconds to coat the kernels with oil. Wait 45 more seconds, then place pot back on the heat (still set to medium). Letting the kernals heat up for a bit before putting back on the stove helps to prevent burning on the bottom.

Step 4

Shake pot around about every 10 seconds while the kernals heat up. Once you hear kernels popping, tilt the lid of your pot to allow some steam to escape. Continue to shake popcorn around every 10 seconds to prevent burning on the bottom of the pot. 

Step 5

Once you hear your popcorn pops slow down to one pop every few seconds, remove the pot form the heat and immediately pour into a large bowl. This will let all excess steam escape and prevent burning. 

Step 6

Melt butter in a small saucepan on medium-low heat. 

Step 7

Remove melted butter from the heat, and add lime juice, salt, and chili powder. Stir well to make sure there are no clumps. 

Step 8

With one hand, drizzle your butter sauce over the popcorn. With the other hand, quickly stir the popcorn around to coat them as evenly as possible.

Alternatively, you can keep your sauce separate and just dip with each bite!

Step 9

Chop cilantro (make sure it’s not wet!) and sprinkle over the popcorn .

Optional: Add a little bit of fresh lime zest, a small pinch of cayenne pepper or grate some salty cheese for added flavor!

How to Serve

If you will be eating fairly quickly, I recommend combining your sauce with your popcorn ahead of time. 

If snacking slowly, or waiting more than a few minutes to eat, you may want to keep your sauce separate and dip with each bite. This will keep your popcorn nice and crunchy!

Enjoy while watching a sunset, on a movie night, or just when you’re craving something salty and crunchy! 

I like having my popcorn with an iced honey-lemonade, or a bubbly and refreshing ginger beer. 

Looking for more Mexican-style recipes? Check out my tutorial on how to make fermented salsa and homemade tallow tortilla chips here!

Sources 

www.popcorn.org/All-About-Popcorn/History-of-Popcorn (link)

neh.gov/blog/history-aztecs-their-terms-qa-neh-public-scholar-camilla-townsend (link)

Shop This Post

My favorite organic popcorn kernals

*As an Amazon Associate, I earn from qualifying purchases.