Corn Cob Pops Recipes

Steps:

• Brush all sides of corn with oil. Grill, covered, over medium heat, turning occasionally, until tender and lightly browned, 10-12 minutes. Remove from grill; cool slightly., Meanwhile, in a small bowl, mix mayonnaise, garlic powder and pepper. Cut each ear of corn into thirds. Insert one corncob holder into each piece. Spread corn with mayonnaise mixture; sprinkle with cheese, seafood seasoning and cilantro. If desired, serve with lime wedges.

Steps:

• 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.

Steps:

• Melt butter in a large, heavy pot over low heat. Add marshmallows and sugar; stir until melted. Remove from heat.
• Pour in popcorn; toss well to coat. Fold in chocolate-covered sunflower seeds.
• With buttered hands, form mixture into oblong cob shapes. Let cool on a parchment-lined baking sheet. Wrap each "cob" in a parchment-paper husk. For each husk, cut a 20-inch length of standard parchment paper and accordion-fold it into eight 2 1/2-inch folds. Cut one end into a deep point, leaving sides intact. Unfold paper; wrap it around cob. Twist bottom to secure, then peel back layers.

Steps:

• Cook corn as directed on package.
• Meanwhile, in small bowl, combine butter and honey; mix well. Insert sticks into corn. Serve with butter mixture.