The Beginning of Our Popcorn Business

The Queen’s Corn was established in 2017 by husband-and-wife team Bob and Reina (The Queen) Andersen. To be honest, we never dreamed of popping kettle corn because we both work in the medical field, but we were tired of buying bland kettle corn with no flavor. So, what do two people do when they have a spur-of-the-moment idea? We decided to purchase Kettle Corn equipment and make it ourselves. The learning curve was tough, and to be honest - I was popping ½ batches because it was very intimidating. After a year or so, we added new flavors, which we burnt quite often, but as time went on and with persistence, we perfected the art of popping kettle corn.

Reina and I decided early on that we would absolutely provide our customers with the best kettle corn you can buy. We use Corn oil, sugar, and salt. Details matter, we will never change to a cheaper oil or product. Our bags are packed full, and our product is always made fresh. We pop our batches in a North Bend 160 qt open kettle and stir each batch with a hickory wooden paddle. Reina and I are the only 2 people that know our ingredient ratios, and we honestly taste every batch. If it’s not right, we fix it, or it gets bagged up and given to livestock. We will never display or sell a product that isn’t perfect.

We pop at local farmers' markets and events mostly on the west side of Phoenix but will occasionally travel to Payson or the east valley. We are very passionate about our product and enjoy our customers tremendously. Reina and I always banter back and forth, and we usually get the customers to join in because The Queen’s Corn is a happy place where smiles are created one kernel at a time.