- 3 tablespoons vegetable oil, 3 turns of the pan
- 1/2 cup popping corn
- 4 tablespoons butter
- 1 clove garlic, cracked away from skin
- 1 cup Parmesan
- Salt and black pepper
Place oil in a heavy pot with lid and heat over medium high heat. Add corn and pop, shaking the pan until popping slows to 2 or 3 seconds between pops. Melt butter with garlic in microwave 15 seconds on high. Discard garlic clove. Pour butter over corn and add cheese to corn. Turn to coat. Season corn with salt and black pepper, to taste.