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.
Servings 6
Calories 113kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Leave out the jalapeno for a non-spicy dipping sauce.
Nutrition
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