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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
  • Total Time
    Prep: 25 min. Grill: 10 min.
  • Makes
    2 dozen


  • 8 medium ears sweet corn, husks removed
  • 2 tablespoons canola oil
  • 1-1/2 cups mayonnaise
  • 1-1/2 teaspoons garlic powder
  • 1/4 teaspoon freshly ground pepper
  • 24 corncob holders
  • 2 cups crumbled feta cheese
  • 2 tablespoons seafood seasoning
  • 1/4 cup minced fresh cilantro
  • Lime wedges, optional


  • 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
1 corn pop: 164 calories, 14g fat (3g saturated fat), 10mg cholesterol, 336mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 3g protein.

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