Corn Cob Pops

h
Dish type
Side
Serves
12

Ingredients

  • 6 ears corn on the cob, cut crosswise in half
  • 1/3 cup KRAFT Zesty Italian Dressing
  • 2/3 cup fresh cilantro
  • 2 tbsp. chopped red onions
  • 1 small jalapeño pepper, cut lengthwise in half, seeded

Directions

Prep Time
15 min.
  1. INSERT pointed end of wooden kabob stick into cut end of each corn piece. Bring 8 cups water to a boil in large saucepan. Stand, stick-ends up; cook 8 min. (Water should only cover the corn, not the sticks.)
  2. REMOVE pan from heat; cover. Let stand 5 min. or until corn is tender. Meanwhile, blend remaining ingredients in blender until smooth.
  3. SERVE dressing mixture with the corn.
  4. Spicy Ranch Dip: Omit Italian dressing, cilantro, onions and jalapeño pepper. Mix 1/2 cup KRAFT Classic Ranch Dressing and 1 Tbsp. hot sauce until blended. Serve with the corn.
  5. Buffalo Wing Dip: Omit Italian dressing, cilantro, onions and jalapeño pepper. Mix 1/2 cup KRAFT ROKA Blue Cheese Dressing and 1 Tbsp. hot pepper sauce until blended. Serve with the corn.
  6. Cracked Peppercorn Butter: Omit Italian dressing, cilantro, onions and jalapeño pepper. Mix 1/2 cup softened unsalted butter and 1 tsp. A.1. Dry Rubs Cracked Peppercorn until blended. Serve with the corn.
  7. Cooking Corn with a Stick: For best results, the pointed sticks should be about 4-1/2 inches long and about 1/8 inch thick.
<

Nutritional Information

Per Serving
Calories 80, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 80mg, Carbohydrate 14g, Protein 2g
Calories80
Total Fat2.5g
Saturated Fat0g
Cholesterol0mg
Sodium80mg
Carbohydrate14g
Fiber2g
Sugars5g
Protein2g
Vitamin A6%DV
Vitamin C6%DV
Calcium0%DV
Iron2%DV