Servings: 4 servings
Calories: 103kcal
Equipment
- 1 13 x 9 baking pan
- 4 sheets of foil large enough to encase each corn on the cob
Ingredients
- 4 mini corn on the cobs
- 4 Tbsp unsalted butter divided into 1 Tbsp each; softened
- 2 tsp Dash Everything seasoning
- 1 tsp ground black pepper
- 1 tsp parsley flakes
Instructions
- Preheat your oven to 425°F.
- With your pre-cut sheets of foil laid out, place one corn on the cob, on one of the sheets of foil.
- Add 1 Tbsp of softened butter to the corn on the cob and on top of the buttered corn, sprinkle 1 tsp of your seasoning mix.
- Encase the corn on the cob by folding and/or rolling the foil so that no liquids can leak out. Repeat until all of the corn is encased and then place them into your baking pan, ensuring not to tilt or tip over any of the bundles.
- Place your baking pan into the preheated oven and cook for 30 - 35 minutes.
- Remove from oven and allow to sit for 5 minutes before serving. Enjoy!!
Video
Notes
Storage Tips
Once fully cooled, you have two options. You can either:- Refrigerate: In an airtight container, or wrapped tightly in plastic wrap or aluminum foil, cooked corn on the cob will last for 3 - 5 days. If you're approaching day 5, freeze to avoid food waste.
- Freeze: Remove the corn from the cob (just slice it off) and freeze in an airtight resealable freezer bag for up to 10 months (for quality freshness). You can use the corn in soups, stews, or what have yous!
Reheating
- In a hurry, you can use the microwave.
- If integrating into another recipe, add as you normally would, but slightly towards the end of the recipe, as the kernels are pre-cooked.
Nutrition
Calories: 103kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 132mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
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