Prep Time: 15 min. | Makes: 12 servings
WHAT YOU NEED
6 ears corn on the cob, cut crosswise in half
1/3 cup KRAFT Zesty Italian Dressing
2/3 cup fresh cilantro
2 Tbsp. chopped red onions
1 small jalapeño pepper, cut lengthwise in half, seeded
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.
Spicy Ranch Dip: Omit Italian dressing, cilantro, onions and jalapeño pepper. Mix 1/2 cup KRAFT Classic Ranch Dressing and 1 Tbsp. hot sauce until blended. Serve with the corn.
Buffalo Wing Dip: Omit Italian dressing, cilantro, onions and jalapeño pepper. Mix 1/2 cup KRAFT ROKA Blue Cheese Dressing and 1 Tbsp. hot pepper sauce until blended. Serve with the corn.
Cracked Peppercorn Butter: Omit Italian dressing, cilantro, onions and jalapeño pepper. Mix 1/2 cup softened unsalted butter and 1 tsp. A.1. Dry Rubs Cracked Peppercorn until blended. Serve with the corn.
Cooking Corn with a Stick: For best results, the pointed sticks should be about 4-1/2 inches long and about 1/8 inch thick.
Nutrition Information Per Serving: 80 calories, 2.5g total fat, 0g saturated fat, 0mg cholesterol, 80mg sodium, 14g carbohydrate, 2g dietary fiber, 5g sugars, 2g protein, 6%DV vitamin A, 6%DV vitamin C, 0%DV calcium, 2%DV iron.
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