Brown Sugar Corn LollipopsKelsey Banfield
I have been doing some work with Florida Fresh Sweet Corn lately and it is getting in the mood for corn season. Last week they shared this delicious recipe with me and they agreed to let me share it with you. For more recipes and a great corn recipe contest you could enter visit the Fresh Sweet Corn website. When it’s time for dessert or a snack, fresh sweet corn can be a surprising, but appealing option. Corn on the Cob “Lollipops,” from the kitchen of Florida chef Michelle Bernstein, are an irresistible and fun treat to try. The ears are cooked until crisp-tender, then rolled in butter and spiced brown sugar. A way to eat your veggies and your dessert at the same time—what could be better? Right now Florida sweet corn is in season, so head to your local supermarket and grab it up.
Chef Michelle Bernstein, Michy’s, Miami
4 ears sweet fresh corn each cut in thirds
1 tablespoon light brown sugar
½ teaspoon salt
1â„8 teaspoon ground red pepper
1â„8 teaspoon ground cinnamon
1â„8 teaspoon ground ginger
2 tablespoons unsalted butter, melted
12 lollypop sticks
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.
YIELD: 12 “pops”
Photo Courtesy of Fresh Supersweet Corn