- 1/2 cup unpopped corn kernels
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 1/2 tablespoon freshly ground black pepper
- 3/4 cup grated Parmigiano Reggiano cheese
Place popcorn and oil in a large kettle or pot with a tight-fitting lid over medium heat. When corn begins to pop, shake the pot constantly. When popping slows, remove from heat, and sprinkle popcorn with salt, pepper and the grated Parmigiano Reggiano. Toss to coat.