MARYLAND CORN POPS
Fresh-picked sweet corn is a big thing in Maryland. Here's my homespun version of Mexican street corn. -Kristie Schley, Severna Park, Maryland
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 164 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 336mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SUGARED CORN POPS
Seriously the BEST snack you can make for parties or holidays or just for fun! But warning- they are VERY addicting! :) *NOTE: The corn pops are in the chip isle in the grocery store. They are the puffed corn pops (not the cereal) in a large bag (about a 2 lb bag), Get the original (because there is kettle flavor also). They are not a huge name brand, I think they are made from "Circus". But any brand will be fine.
Provided by JFluckie
Categories Candy
Time 8m
Yield 5-10 serving(s)
Number Of Ingredients 5
Steps:
- Mix and boil to soft ball.
- Pour the mixture over the corn pops and stir until corn pops are completely covered in sugar mixture.
- Add slivered almonds and shredded coconut if desired.
SUGARED POPCORN
Steps:
- In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.
- In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.
CORN ICE POPS
Provided by Katie Lee Biegel
Categories dessert
Time 5h45m
Yield 12 to 16 ice pops
Number Of Ingredients 6
Steps:
- In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve.
- In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low.
- Freeze in ice-pop molds or in small paper cups with ice-pop sticks.
CARAMEL CORN POPS
Buttery flavored caramel corn pops are so good after one crunchy cluster you will be temped to eat the whole batch.
Provided by Ceezie
Categories Dessert
Time 30m
Yield 10 cups
Number Of Ingredients 7
Steps:
- Place an 28X18 inch piece of foil on a heat proof surface. Coat with a cooking spray - set aside.
- In a heavy 12 inch fry pan, over medium heat cook margarine, brown sugar, corn syrup and molasses, stirring constantly, until the mixture starts to boil over entire surface. Cook and stir about 6 minutes longer.
- Carefully stir in vanilla and butter flavoring. Remove from heat and add corn pops cereal and quickly and carefully stir to coat cereal. Spread the mixture thinly on prepared foil.
- Seperate cereal into clumps as it cools. Store in an airtight container.
CHURRO CARAMEL CORN POPS RECIPE
Provided by Six Sisters Stuff
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees.
- Pour corn pops into two 9×13 pans.
- In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar. Cook for two minutes or until it starts to bubble around the edges.
- Remove saucepan from heat.
- Stir in baking soda (this helps coat the corn pops) and whisk until it?s completely mixed.
- Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
- In a separate bowl, mix together sugar and cinnamon. Sprinkle over coated corn pops and mix until evenly coated.
- Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
- Remove the pans from the oven and spread the pops on wax paper. Break into pieces and enjoy!
CARAMEL CORN POPS RECIPE
Provided by Camille
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Pour corn pops into two 9x13" pans.
- In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
- Cook for two minutes or until it starts to bubble around the edges.
- Remove saucepan from heat.
- Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
- Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
- Remove the pans from the oven and dump the pops on wax paper.
- Break into pieces and enjoy!
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CANDIED CORN PUFFS SNACK MIX RECIPE - THE COOKIE ROOKIE®
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4.8/5 (13)Total Time 1 hr 15 minsCategory SnackCalories 266 per serving
- Melt the almond bark in a clean, large, microwave-safe bowl for 1-2 minutes. Stir the almond bark every 15 seconds until melted.
- Pour the corn puffs into a huge bowl and pour the melted almond bark over the top. Use two rubber spatulas to “toss” the corn puffs until evenly coated.
- Spread the mixture onto the prepared baking sheets – spread out the corn puffs as much as possible. Sprinkle lightly with coarse sea salt. Many of the Candied Corn Puffs will be stuck together, so let them dry about 10 minutes and separate into individual pieces. Let the corn puffs dry completely, about 1 hour, and place in an airtight container up to 4 days (although I don’t think they will last that long). If left in an open container, the puffs could get soggy.
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