• 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.

To roast the frozen mini corn

• Carefully 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.

  Oven temperatures can slightly vary, so you may bake for extra few minutes like another five more minutes if needed, but try baking only for thirty minutes first since we do not want to over bake the corn (if using fresh corn ears or thawed corn ears, you may also need to reduce a couple of minutes of baking).
• Once you transfer the baked corns from the oven, let it sit there for few more minutes wrapped in the foil which will make it more delicious.

  If you want to slightly brown the corn on the cob, you may roast the corn on the cob without the foil for a few more minutes in the oven until they begin to brown.
• 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!