You don't need a microwave oven to make good popcorn just fresh corn kernels, the right pan, oil and your stove. Popping kernels on the stove is more fun and exciting!
Put the oil in a large saucepan* and heat until one kernel pops. Then put the rest of the kernels in give it a shake and cover with aluminum foil with holes (to let steam out), carefully so as not to burn yourself, or with an oil splatter shield --it's a very fine wire mesh on a long handle. Heat until you don't hear any more popping within 3 seconds apart.
*Use a carbon-steel wok! The shape works very well to keep the unpopped kernels in the hot oil, while the popped kernels end up on the cooler sides. I usually use about 2 T of oil and 1/3 c of popcorn to make enough for two people. If you want to keep with the Chinese theme, Szechuan peppercorn-salt goes extremely well on popcorn! To make it, grind Szechuan peppercorns and kosher salt in a spice grinder. For more popcorn making tips visit http://cooking.stackexchange.com/questions/2613/what-is-the-best-way-to-...