The Popcorn Board has declared October Popcorn Poppin’ Month, and I can’t think of a better way to celebrate than with Laura Grimmer’s Popcorn on the Cob. She doesn’t sell them at her store, the Perfect Pear, 51 Main Street in Chester, but she sometimes gives them out as treats during special occasions like Chester’s First Fridays. She starts with her own freshly popped popcorn, “so I know it’s unsalted and less greasy,” but says you can also use store-bought pre-popped corn, or even microwave popcorn. She then uses a recipe from Martha Stewart for popcorn balls, which itself is essentially a riff off of Rice Krispie treats, and then she “makes the modifications to make the little corn cobs.” Grimmer generally doesn’t use garnishes like sprinkles or M&Ms, but says they are cute, and would make the project even more fun if you’re doing it with the kids.
Popcorn on the Cob
Recipe from Laura Grimmer, based on a recipe from Martha Stewart
½ stick unsalted butter, plus more for buttering your hands
¼ cup light brown sugar, firmly packed
1 10-oz package miniature marshmallows
3 quarts (12 cups) popped popcorn
Brown, orange, and yellow sprinkles or mini M&Ms (optional)
1. Line a baking sheet with parchment paper or a non-stick mat (like a Silpat).
2. In a large pot, melt butter over low heat. When the butter is melted, add brown sugar and marshmallows, and stir until melted.
3. Pour in popcorn and stir to coat thoroughly.
4. With lightly buttered hands, shape the popcorn into corncobs. If desired, roll in sprinkles or M&Ms, pressing slightly to allow them adhere. Set “cobs” on the lined baking sheet to air dry.
5. Using parchment sheets, wrap the cobs to create a corn husk. Use scissors to cut the “husk” to make it look like it’s partially shucked.