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Marshmallow Corn Cobs

Low Sodium Recipe

Marshmallow Corn Cobs with all the marshmallowy goodness but no sticky fingers! This fool-proof recipe can be made and enjoyed by kids of any age.

Mini Marshmallows in Marshmallow Corn Cobs


3 tablespoons butter
4 cups mini marshmallows
2 cups popped popcorn
2 cups puffed corn cereal
Softened butter

Recipe Directions

Sweet Corn Husk

Cover a baking sheet with waxed paper. Put the 3-tablespoons butter in saucepan. Put pan on a burner. Turn burner to low heat. Cook until butter is melted. Add the marshmallows to the saucepan. Cook until the marshmallows are melted, stirring all of the time with a wooden spoon. Turn off burner.

Remove pan from the burner. Add popped popcorn and puffed corn cereal to the pan. Quickly stir the mixture with the wooden spoon until the popcorn and cereal are coated with the marshmallow mixture. Stir in the candy corn. If mixture is too hot to touch, wait a few minutes until it cools slightly.

Rub some softened margarine or butter over your hands. Use your hands to shape the mixture into eight 4-inch-long logs, that look like ears of corn. Push a wooden stick into the end of each ear. Place on prepared baking sheet. Let cook completely. Serve the same day.

Nutrition Information

Recipe makes 8 servings
Calories: 253; Total Fat: 6g; Saturated fat: 2g; Cholesterol: 6mg; Protein: 2g; Carbohydrates: 51g; Fiber: 3g; Sodium: 157mg

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