Stovetop Heirloom Popcorn

-Remove the kernels from 3-4 corncobs; they come off easily when you start at the widest end and use your thumbs to wiggle the kernels free. (You can also rub an empty corncob against the kernels to loosen them.)

-Add 1 tsp of ghee, olive oil or coconut oil to a medium-sized saucepan with a tight fitting lid.
-When the oil is hot add the corn kernels (you want only a thin layer), cover and place over medium-high heat.
-When some of the kernels have popped, give the pan a good shake and put it back on the burner, repeat several times.
-When it seems like most/all of the kernels have popped, remove the pan from the heat and then carefully take the lid off.
-Pour the popcorn into a bowl and sprinkle with sea salt.
*Each cob makes about a 1/3 cup of popcorn.

**If your popcorn doesn't seem to pop well, add a 1-inch piece of citrus peel to the bag and close it up tightly again. In a few days it should be moist enough to pop well.