Nitehawk Popcorn Recipe From Chef Saul Bolton

By Tasting Table Staff

To learn more about this recipe, see our related story, Reel Food, in our National edition. 

Recipe adapted from Saul Bolton, Nitehawk Cinema, New York

Nitehawk Popcorn

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Make Nitehawk Popcorn from Saul Bolton, Nitehawk Cinema, New York

servings
4
cups

Ingredients

  • 4 tablespoons grated lime zest (from about 4 limes)
  • ½ cup grated cotija cheese
  • 1 cup popcorn kernels
  • 4 tablespoon canola oil
  • Salt
  • 4 tablespoons unsalted butter, melted
  • ¼ cup cilantro leaves

Directions

  1. In a small bowl, mix the lime zest with the cotija, set aside.
  2. In a large stockpot set over high heat, combine the popcorn kernels and canola oil and cover with a tight-fitting lid. Once the corn starts to pop (after about 5 minutes), shake the pot constantly until the popcorn has finished popping (about 5 to 7 minutes more). Remove the pot from the heat, carefully remove the cover, season with salt and stir in the melted butter. Mix in the cilantro and reserved cotija-lime mixture and serve warm.
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