Mark Knudsen and his
parents, Richard and Terri.
WAUKESHA — Pop’s Kettle Corn, a family-run kettle corn
business out of Muskego, is opening a second location
Thursday in downtown Waukesha at 260 W. Broadway.
While the Muskego location is where the company produces
their kettle corn, the downtown Waukesha store will be
more retail-based, according to owner Mark Knudsen.
wanted to bring more corn to people instead of having
them come out to Muskego,” said Knudsen.
Knudsen said he hopes to make the new store an
experience for customers — more than just a place to
grab a quick snack. Each month, Knudsen said, he plans
to display the work of local artists. In fact, Knudsen
has local artist Pat Sullivan working on an airbrushed,
custom-designed Les Paul guitar that will eventually
hang in the store front window. Knudsen said inviting
artists to display their work in his store is just one
way he likes to give back to the community.
like that it’s local and that we try and always strive
to give back no matter what,” said Knudsen.
Pop’s Kettle Corn flavors range from the sweet like
chocolate, cinnamon and caramel apple to the salty like
hot taco, cheddar bacon burger and BBQ ribs. In fact,
the company has paired up with Soul Boxer, a cocktail
company, to create a brandy old-fashioned kettle corn
Along with over 20 flavors of kettle corn, Pop’s Kettle
Corn sells different flavored cheese, gourmet style
kettle corn and even take-home kernels for family movie
nights. In addition, Knudsen said he plans to sell
Purple Door ice cream at the new store.
business, which started in 2009, began when former Pop’s
Kettle Corn owner Richard Knudsen turned to his wife
Terri Knudsen and whispered, “Kettle Corn,” according
the company’s website. The couple, who spent their first
year selling kettle corn at over 180 events, would
eventually own two brick and mortar locations, one in
Wind Lake and another in Pewaukee before closing and
handing over the business to their son Mark.
2016, Mark opened the Muskego location and carried on
the family tradition of cooking kettle corn. His niece,
who recently graduated high school and went off to
college in Green Bay, still comes back to help with the
operation. Mark’s mother Terri is still the lead chef in
said he and his two brothers Ricky and Michael were
surprised that their father developed a recipe that
people grew to love. The brothers have always thought of
their father as a “stick a fork in a hot-dog and
microwave it kind of cook,” according to Mark Knudsen.
wasn’t always a cook and then he found this amazing
recipe,” said Mark. “The funny part about it is that it
was actually an accident.”
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