Ingredients:
1 teaspoon extra virgin olive oil

1/3 cup corn kernel
1 teaspoon sea salt

Pour the oil into a medium sized stainless steel stock pot and turn on burner to medium heat, keeping the lid off.
Heat for about a minute and then pour in the 1/3 cup kernals and put on the lid.
Wait until rapid popping has subsided and turn off burner, keeping the lid on a little while longer.