Heat a skillet or saucepan without adding oil over high heat. To check the degree of heating, drop water on the bottom of the pan. If the water sizzles and evaporates quickly, the pot or pan is hot enough. Remove it from the heat and then place it on the stand. Do not reduce the fire or turn it off.
Now remove the corn from the refrigerator. Pour the grains into the pot gently and quickly. The corn should cover the bottom of the pan with only one layer, otherwise it will not have enough space to heat it. Pour vegetable oil over the grains. Use cold-pressed olive oil or refined sunflower oil.
Close the pan tightly with the lid, then shake the pan well several times so that all the grains can be evenly saturated with oil. And put the dishes on the fire again. As a result of the sudden change in temperature from low to high, corn kernels will explode sharply and quickly. Almost all of them will burst, open, and also turn inside out.
After 30–40 seconds, the first pops from the pan will be heard: the corn kernels will begin to open. At first, the explosions will be single, and then more and more frequent. During this period, it is strictly forbidden to open the lid of the dishes. Otherwise, you may burn yourself with corn kernels escaping from the pan or hot steam. In addition, grains can spill out of the dish and onto the floor.
After about 3-4 minutes, the explosions will finally stop, and the corn will turn out to be puffed. Cooking times may vary slightly, depending on more or less raw grains used. It is best to focus on hearing: if the popping in the dishes has stopped, then the popcorn is ready.
Remove the saucepan from the heat and gently open the lid to release any remaining steam. Sprinkle the finished popcorn with powdered sugar, salt, or other seasonings of your choice. Cover the food again and shake well. This will distribute the seasoning evenly over the corn kernels. Transfer the finished popcorn to a wide glass bowl or serve in portions in plastic deep glasses.