Best Mini Corn On The Cob Recipes

MINI CORN ON THE COB WITH FOIL IN OVEN

Mini Corn On The Cob With Foil In Oven image

Corn on the cob using frozen mini sweet corns are perfect sides for lunch or dinner or it makes an easy snack which is also very kid friendly.These are oven roasted corn on the cob using frozen mini corn. We use a simple butter & black pepper mixture to add flavor to these mini corn on the cob recipe where each corn ear is wrapped in aluminium foil and baked to perfection to bring out the best flavors in the sweet corn.

Provided by Recipe Garden

Time 40m

Number Of Ingredients 4

Ingredients

6 frozen mini corn ears (you may use fresh corn ears as well)
salt (adjust to taste)
6 tablespoons butter (softened (may adjust the smount slighty as you prefer))
2 teaspoons black pepper powder

Steps:

Preheat oven to 450 degree Fahrenheit.
In a bowl, mix together the softened butter, salt and black pepper very well until well blended.
Line the baking sheet with foil or non slip baking mat and arrange 6 pieces of aluminium foil which will be used to wrap the corns.
Place each mini corn in the the foils and brush generously with the butter mixture. If the frozen corns were not defrosted earlier (I didn't defrost the corn ears, but you may thaw it if its easier for you), the butter will solidify faster, but it is perfectly fine. Try to brush all the sides of the corn with the butter mixture. (If you are using fresh corn ears, wash the corn ears and dry using a paper towel prior to adding the butter mixture).Alternatively, you may also transfer the corn ears to a bowl, then pour the butter mixture on them and brush all over and then place each corn ears in the separate foils.

Nutrition Facts : Calories 179 kcal, Carbohydrate 17 g, Protein 3 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 114 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

MINI CORN ON THE COB

Mini Corn on the Cob image

Provided by Victoria Granof

Time 15m

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

Kosher salt to taste
3 ears corn, shucked and cut into thirds
3 tablespoons unsalted butter
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 cup grated Parmesan

Steps:

1. In a pot of salted boiling water, cook the corn, covered, for about 4 minutes. Drain and set aside.
2. Return the pot to medium heat and melt the butter.
3. Add the lime juice and chili powder and stir to combine.
4. Return the cobs to the pot and stir until they're coated with the mixture.
5. Transfer to a platter, sprinkle with the Parmesan, and serve.