Edible Indian Corn
Macaroni Menu
By Kyrie Collins, Highlands Ranch-Parker-Castle Rock Publisher
November 21, 2012
From Thanksgiving wreaths to table decorations, Indian corn seems to be just about everywhere this time of year. But it isn't soft or sweet like regular corn, so trying to eat it can break a tooth ... unless you know how to make it with marshmallows and dried fruit. The adults will love it as much as the kids!Edible Indian Corn
- 8 Tablespoons (1 stick) butter
- 8 cups mini marshmallows
- 10 cups round puffy cereal (we used Kix)
- 3 cups dried fruit (we used a combination of Sun-Maid's Jumbo Mixed Raisins and Craisins; other fruits should work too but may need to be diced)
- Craft sticks
In a large bowl, stir together cereal and dried fruit (this will help with the mixing process later); set aside. In a large pot, melt butter and mini marshmallows over medium-low heat until smooth, stirring constantly so it doesn't scorch or burn. Remove the mixture from the stove and quickly stir in cereal mixture until evenly coated. When the mixture is cool enough to handle, coat your hands with butter or cooking spray. Shape a handful of the mixture (about a half a cup) around a craft stick to resemble an ear of corn. Press tightly so it will all adhere. Makes about two dozen.Store them in an airtight container and I'm told they will be good to eat for several days, but they've never lasted that long in our house!
