Mini Corn On The Cob With Foil In Oven Food

OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 425°F. Stir together butter, parsley, garlic, rosemary, thyme, salt, and pepper in a bowl until evenly combined.
• Spread 1 tablespoon herb butter on each corn cob; wrap each individually in aluminum foil. Place foil-wrapped corn on a baking sheet. Bake in preheated oven until corn is soft, 20 to 25 minutes, turning once halfway through cook time. Remove corn from foil, and serve

HOW TO COOK CORN ON THE COB IN THE OVEN

Steps:

• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Meanwhile, place one of the interior racks into the center position of the oven. Note that you do not need to prepare a baking sheet for the corn. For this method, you'll need to place the ears of corn directly onto the oven rack. Do not cover the oven rack in aluminum foil, either.
• Rinse the corn. Quickly clean the outer husks by rinsing them beneath cool, running water. Use your fingers to scrub away any visible dirt or debris. Do not remove the husks from the ears of corn. If there are any silks hanging out of the ends or leaves peeling away from the sides, use clean kitchen scissors to trim them away.
• Cook the corn for 30 minutes. Arrange the ears of corn in a single layer directly on the center rack. Cook the corn until it becomes tender. If there's another oven rack above the center rack, you can let it remain in place as long as it does not come into contact with the corn. If it does, you should remove it completely or move it to a position beneath the center rack. Try to keep the corn in a single layer. If you need to stack it, you may need to increase the overall cooking time. You'll also need to make sure that the pile of corn does not touch the upper heating element of the oven. To check for doneness, gently squeeze the sides of the ear. It should be firm, yet soft enough to press through the husk.
• Peel down the husks. Remove the finished corn from the oven and let it cool for several minutes. When the husks are cool enough to touch, carefully peel them down from each ear. Consider holding the base of each ear with an oven mitt before peeling down the husks. Also note that the steam escaping from the corn will be very hot, so you should never point the ears directly at your face. You can wrap the husks around the base of each ear to serve as a handle or remove them completely. The choice is yours to make.
• Enjoy. Brush the corn on the cob with melted butter or olive oil, if desired, and consider seasoning it with salt, pepper, and chopped parsley to taste. Serve the finished corn on the cob while it's still hot.

FOIL-PACKET CORN ON THE COB

Steps:

• Prepare a grill for medium heat.
• Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well.
• Place the packets on the grill and cook for 15 minutes, flipping halfway through.
• Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan.

MINI CORN ON THE COB WITH FOIL IN OVEN

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.

SIMPLE OVEN-ROASTED CORN ON THE COB

Steps:

• Preheat oven to 450 degrees.
• Remove husks and silks from corn.
• Butter corn and wrap in foil.
• Place on cookie sheet and roast for 20 to 25 minutes.

BUTTERY BAKED CORN ON THE COB

Steps:

• Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.
• Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.