Food & Cooking Recipes Kid-Friendly Recipes Cheesy Corn Snack 2.9 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Yield: 4 quarts Try this easy-to-make recipe from Lucinda Scala Quinn's "Mad Hungry" cookbook for a surefire kid-pleaser. Ingredients 2 tablespoons vegetable oil ¾ cup popping corn kernels 4 tablespoons (½ stick) unsalted butter, melted ⅓ cup grated Parmesan cheese ½ teaspoon coarse salt Directions Heat a 4-quart pot with a tight-fitting lid over. Add oil and swirl to coat bottom of pot. Add 1 popcorn kernel to pot. If popcorn kernel sizzles immediately, add remaining kernels to pot, cover, and shake. Swirl pot over burner once or twice until kernels begin to pop. Cook, swirling continuously, until popping stops. Transfer popcorn to a large bowl. Pour melted butter over popcorn and toss to coat. Sprinkle with cheese and salt; toss until well combined. Rate it Print