Mini Corn On The Cob Food

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.

MINI CORN ON THE COB

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.

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.

EASIEST CORN ON THE COB

Steps:

• Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
• Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk.
• Spread butter over corn and season with salt.