Something Sweet's Poppin' at the Tinley Park Farmer's Market

The idea for kettle corn first came to Mike Diamantos while he munched on the snack at a farmer’s market in Shipshewana, Ind.

He watched a vendor make the sweet treat on site and was impressed at its popularity with shoppers.

“At the time, I was looking for a business to get into,” said Mike. “I saw kettle corn as a consumable product with great promise for success.”

This year is Mike’s first as a regular vendor at the weekly Tinley Park Farmer’s Market, though he has been frequenting the Frankfort Country Market for the past five. A former resident of Tinley Park, Southland has always claimed a special part of his heart, so it only seemed natural for him to bring his business back home.

And his business is kettle corn—a treat that dates back to the 18th century when farmers, tired from a long day butchering hogs, decided to make themselves a snack, he said. They threw some kernels of dried corn and a little hot lard in a kettle and added molasses, honey or whatever other sweetener was on hand.

Here at Patch, we don’t know much about butchering hogs, nor do we cook with lard. (Can you say melted animal fat?!) We do, however, know that kettle corn is pretty darn yummy.

Today, Mike's business—operating under the moniker "I Love Kettle Corn"—is a family affair. Mike is in charge of popping the kernels and mixing flavors, while his wife, Lisa, and his in-laws, Joe and Lenore Russ, operate the booth. Mike's son, Stephen, is the seasoning expert and bagger.

The group swears by basic ingredients: popcorn, corn oil, Domino’s brand granulated sugar and salt.

“There are many types of popcorn,” Mike said. “But the kind we use is a mushroom variety. It gives the biggest kernel. When the moisture inside the kernel causes it to explode, the sugar has more surface area on which to adhere.”

The corn is popped in a stainless steel kettle, along with some oil. After the sugar is added, Mike starts a constant vigorous stir, until the popping stops. The sweetened corn is then dumped and immediately transferred to a shallow-walled, steel mixing table for added seasoning and bagging.

Besides kettle, I Love Kettle Corn offers cheddar cheese, dark caramel, and seasonal flavors, like Caramel Apple. Watch for a special flavor, Rainbow Corn, sold only during the Fourth of July weekend.

Can’t make up your mind? No worries. Mixed flavors are also available—Chicago mix (cheese and caramel) and upon request, Tri-Mix (cheese, kettle, caramel).

I Love Kettle Corn will be at the Tinley Park Farmer’s Market, every Saturday from 7 a.m. to 12 p.m. until the end of September, at Zabrocki Plaza, 17116 Oak Park Ave, in the Metra parking lot.