Popcorn

Popcorn is a particular variety of dried maize that has a relatively high moisture content (14%). When the corn kernel is heated, this water turns to steam, causing the popcorn kernels to explode and turn inside out. This creates a delicious snack that is high in fibre and low in fat; however, it becomes less healthy when coated with butter, sugar or salt. The kernels are generally available in two varieties: yellow and white, with the yellow variety the larger of the two.

Popcorn is traditionally made by cooking the corn over a high heat in a covered pan with a small quantity of cooking oil. As the corn cooks, the pan is vigorously shaken to ensure that the kernels heat evenly and do not burn. When the kernels have popped, they may be eaten plain, or they may be coated in butter or seasoned with sugar, salt, dried or finely chopped herbs, grated cheese such as Romano or Parmesan, chilli seasonings, dry salad dressing mixes or even powdered cheese mixtures from instant macaroni dinners.

Cooked Popcorn

Microwaveable popcorn is also available; although this is a convenient way of cooking popcorn, its disadvantage is that it is more difficult to control the quantity of oil and salt that is used. Corn that has already been popped must never be reheated in the microwave as it burns very easily, and may even catch fire.