POPCORN ON THE COB
Celebrate harvest season with "ears" of candied popcorn, reminiscent of Indian corn. Unbleached parchment paper from your pantry is all you need for the pretty presentation.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 5
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.
MICROWAVE CORN ON THE COB
Simple and quick. Different from the other recipes in that the corn is wrapped in wax paper. Adjustable to any reasonable amount of corn. Would be ideal for someone cooking for one or two. From Kraft Food + Family. The butter is listed as an optional ingredient since you really don't need it, but I enjoy melting a huge blob of it on my corn after it's done :-)
Provided by Random Rachel
Categories Corn
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Shuck fresh corn. Wrap each ear in wax paper.
- Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice.
- To keep them warm awhile, leave wrapped and cover with a kitchen towel :-).
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