Sweet and Spicy Corn Lollipops

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Fresh sweet corn makes this treat fun and nutritious.

Ingredients

  • 4 ears Sunshine Sweet corn, each cut in thirds
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 2 tablespoons unsalted butter, melted
  • 12 lollypop sticks

Instructions

With tip of a knife poke a hole in one end of each piece of corn. In boiling salted water, cook corn for 2 minutes. Meanwhile, in a small bowl, combine brown sugar, salt, red pepper, cinnamon and ginger. Pour melted butter into a pie plate. Drain corn well. Roll each piece in butter; insert a stick into one end; sprinkle with brown sugar mixture.

 

Number of servings (yield): 12 “pops”

Diet Type: Vegetarian



1 Comment

  1. Marinated Portobello Mushrooms INGREDIENTS * 2 portobello muhroosms, cut into 1/2 inch pieces * 10 tablespoons balsamic vinegar * 4 tablespoons dried rosemary * salt and pepper to taste * 1 tablespoon olive oilDIRECTIONS 1. In a nonporous glass dish or bowl, combine the muhroosms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes. 2. Preheat grill for high heat. 3. Brush grate with oil, and arrange marinated muhroosms on hot grill. Turn after 2 to 3 minutes, and continue grilling until muhroosms are heated through and look wilted and black. Serve hot off the grill.

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