Mini Corn On The Cob In Oven
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Corn On The Cob In Oven Using Frozen Mini Sweet Corns

Corn on the cob using mini sweet corns are perfect sides for lunch or dinner or it makes an easy snack which is also very kid friendly.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 112kcal
Author Rose

Ingredients

  • 6 mini corn ears
  • 1/4 teaspoon salt adjust based on your preference
  • 2 tablespoons butter softened
  • 2 teaspoons black pepper powder optional

Instructions

  • Preheat oven to 450 degree Fahrenheit.
  • Wash the corns very well and dry using a paper towel, keep the corns aside.
  • 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 separate foils and brush generously with the butter mixture. If the frozen corns were not defrosted earlier (I didn't defrost, I just washed and used as it is), the butter will solidify faster, but it is perfectly fine. Make sure to brush all the sides of the corn with the butter mixture.
  • Now gently wrap the corn ears inside the foils and arrange the wrapped foils in a single layer in the baking sheet.
  • Bake for about 30 minutes by then the corns will be nicely baked in the oven.
  • Once you transfer the baked corns from the oven, let it sit there for a while (for about 10 to 15 minutes) in the wrapped foil which will make it more delicious.
  • While the corn is still warm, remove the foil wrap and enjoy the warn mini corn on the cob for a delicious side for lunch or dinner or enjoy as a snack!

Nutrition

Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 143mg | Potassium: 251mg | Fiber: 1g | Sugar: 5g | Vitamin A: 5.7% | Vitamin C: 7.4% | Calcium: 0.5% | Iron: 3%