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Corn Cob Pops
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.
Course Side
Cuisine American
Keyword corn-on-the-cob
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Total Time 45 minutes minutes
Servings 6
Calories 113kcal
- 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.
Calories: 113kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 145mg | Potassium: 283mg | Fiber: 2g | Sugar: 7g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 1mg