1Heat heavy skillet over medium-high heat until very hot. Heat 1 tablespoon of the amaranth in skillet 30 to 45 seconds, stirring constantly with wooden spoon, until most of the seeds pop. Remove from skillet. Repeat with remaining 1 tablespoon amaranth.
2Cook and drain corn as directed on package. Stir in butter and dill weed; sprinkle with amaranth.