Enjoy hot corn on the cob without burning your fingers by conveniently cooking the corn on a kabob skewer.
What You Need
Original recipe yields 12 servings
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 onion s
1 small jalapeño pepper, cut lengthwise in half, seeded
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Let's 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.
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.
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.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.