It is sweet corn season here in Indiana. We recently put up over 100 ears of corn for next winter. Sweet corn is a mighty good thing, whether in a chowder, in salsa, or my favorite, right off the grill. I just love the charred sweetness of corn off a charcoal fire. And you’ll find that these little corn cob pops make eating corn even more fun.
We get our sweet corn from My Dad’s Sweet Corn, in Tipton, Indiana. Their corn is available at many of the farmer’s markets in and around Indianapolis.
The dipping sauce with the sweet corn cob pops tastes so fresh with a great cilantro flavor, backed with a little heat from a jalapeno. You’ll find that you’re going to want to serve more than one of these pops per person.
Get yourself a good set of grill tools for these corn pops and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber tools for decades and have yet to replace a single one.
Also try my corn cob Maque Choux.
Corn Cob Pops
- ⅓ cup Italian salad dressing zesty!
- ⅔ cup fresh cilantro roughly chopped
- 1 shallot roughly chopped
- 1 jalapeno seeded and roughly chopped
- 6 ears corn on the cob cut into 2″ wide pieces
- Soak bamboo skewers in water for 30 minutes.
- Place dressing, cilantro, shallot and jalapeno in a blender and blend until smooth. Add salt and pepper, to taste, if needed.
- Thread corn onto skewers and grill over medium-high heat until lightly charred and cooked.
- Serve corn with the dipping sauce.
Nutritional values are approximate.