Matthew was amazed at this.
Add enough vegetable oil to cover the bottom of a heavy lidded pan. Heat oil on medium high and add a few kernals. When they pop the oil is ready. Add kernals until a single layer forms. Cover the pan and stay right with it shaking the pan often.
The corn is done when the popping stalls to just one or two every few seconds. Be careful that it doesn’t burn. You may need to lower the heat to medium.