1 T. corn oil 1/4 to ½ C. corn kernels 1/4 to ½ tsp. salt 2 to 4 T. butter 1/2 to 1 tsp. pure ground Chile Use a heavy cast iron skillet with a lid. Fill the skillet with a single layer of kernels, and heat the oil before you add the corn. Use the smaller amount of ingredients for a 9-inch skillet, and use the larger amount of ingredients for a 14-inch skillet. Heat oil in skillet over high heat until a test kernel pops. Shake in the kernels, cover with a lid, and when you hear the kernels begin to pop, turn down heat and shake pan gently back and forth to keep the kernels moving. When popping sounds cease, the corn is done. Pour corn into a large bowl and sprinkle with salt. Melt butter with the Chile and pour over the corn. Mix with your hands. Makes 2 to 4 cups.