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Main dishes

Corn Cob Pops

Corn Cob Pops recipe
photo by:kraft
Enjoy hot corn on the cob without burning your fingers by conveniently cooking the corn on a kabob skewer.
15 min
15 min
12 servings

What You Need

 ears corn on the cob, cut crosswise in half
cup  KRAFT Zesty Italian Dressing
cup  fresh cilantro
Tbsp.  chopped red onions
small  jalapeño pepper, cut lengthwise in half, seeded

Make It

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.

Kraft Kitchens Tips

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.
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