1 cup kernels of corn
1 tbsp olive oil (or corn oil, sunflower oil)
salt to taste
Add the oil, salt and popping corn to the pot. Place the pot over medium heat.
Give the pot a little shake to make sure all of the kernels are coated with oil, and then put a lid on the pot, leaving it slightly ajar so that steam can escape.
Once the popping has slowed to an almost stop (about 5 minutes), turn off the heat.
Add more butter or salt, if preferred.