Corn Cob Pops - Kraft Recipes Top
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Corn Cob Pops

Prep Time
Total Time

12 servings

Enjoy hot corn on the cob without burning your fingers by conveniently cooking the corn on a kabob skewer.

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What You Need

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Make It

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  • 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.)
  • Remove pan from heat; cover. Let stand 5 min. or until corn is tender. Meanwhile, blend remaining ingredients in blender until smooth.
  • Serve dressing mixture with the corn.

Special Equipment Needed

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.

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.

Cooler Corn

Wash small cooler with warm soapy water. Insert wooden sticks into corn pieces as directed; stand, stick-ends up, in cooler. Add enough boiling water to just cover corn. Close cooler with lid; let stand 30 min. (Do not open cooler during standing time.) Use tongs to remove corn from cooler just before serving.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 80
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 80mg
Carbohydrate 14g
Dietary fiber 2g
Sugars 5g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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