MICROWAVE:
Put 1/2 cob in brown paper bag. Fold the top over and place it in the microwave. Set the power to high and cook it for 2 - 5 minutes until the popping almost stops. The timing depends on the power of your microwave, so don't burn it.
 
HOT AIR POPPER:
Remove kernels from cob by rubbing two cobs together over a bowl. You can also use your thumbs. Pop according to popper instructions.
 
STOVETOP:
Coat bottom of heavy, deep pot with oil and a sprinkling of salt. Cover bottom with a layer of popcorn kernels (no cobs, please). Cover tightly and place over medium-high heat. When one kernel pops, remove from flame for one minute. Return to heat and shake covered pot constantly until popping almost stops. Add melted butter, garlic powder, cheese, chili powder or eat it plain.
 
* Hint:  When rubbing cobs together to remove kernels, place your hands inside a plastic shopping bag - it will contain the corn as you work.  Errant kernels can fly around the room and are not pleasant to find on the floor... with your bare feet!

We grow two different varieties of popcorn here on the farm. Try them both and see which one is your favorite.

* Yellow Popcorn: larger popped kernels, chewy and yellowish-white
* White Popcorn:  smaller popped kernels, crisp and bright white