Mini Corn on the Cob Bites

Mini Corn on the Cob Bites

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Turn your Thanksgiving table into a little feast of FUN! These finger-sized "corn on the cobs" made with Betty Crocker™ Fruit Roll-Ups™ and Kix™ cereal are so easy to make and totally a treat to eat! MORE+LESS-

Updated March 8, 2017


Betty Crocker™ Fruit Roll-Ups™ (green & blue)

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  • 1

    Use a pair of sharp scissors to cut the Fruit Roll-Ups™ into 1 1/2-inch triangles. The triangles should be tall, long, and skinny. They're going to become the husks of your corn, so you'll want to unroll them (leaving the plastic on one side of the Fruit Roll-Ups™) and slice them into leaf-like pieces. They don't have to be perfect!

  • 2

    In a large, nonstick skillet, melt the butter and add the marshmallows. Stir over medium heat until melted. Add the Kix™ cereal. Allow to cool just slightly.

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    Wet your fingers with just a bit of cold water.

  • 4

    Working quickly, press together a golf-ball sized amount of KIX™ together, the roll them into cob-shaped ovals.

  • 5

    Remove the plastic from the backs of two of your pieces of Fruit Roll-Up™, gentle press the triangles on to the bottom sides of the corn cob. Continue until all corn cobs have been assembled. Serve and enjoy!

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More About This Recipe

  • Fun appetizer ideas for kiddies that'll make the grown ups wanna sit at the kids table!Hey, appetizers aren't just for adults! Let the kids in on the action with snacks and giggles made with them in mind. Here are fun and easy apps that'll ward off the hunger pangs with fun foods made just for the li'l folks.Turn a box of Kix cereal and Fruit-Roll Ups into these ridiculously easy and totally adorable one-bite corn-on-the-cob treats.Here are more easy treats the kids will love!

Mini Corn Dog Muffins

Who let the (corn) dogs out? Summer is upon us, which means amusement park fare is in the air. Here, I'm sharing a lighter take on a beloved classic that's simple to prep: Mini Corn Dog Muffins. These gems are mini yet mighty and deliver the ultimate combo of cute, comfort and delicious. They're everything you crave in the deep-fried rendition — but with far fewer calories and way less fat, sugar and salt. I'm talking savory sausages snuggled in warm, homemade cornbread. Enjoy them with mustard, ketchup or with a drizzle of honey. They're so doggone good!

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This recipe is quick and easy to make, but it's hard to break the corn into pieces

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Corn on the cob (foolproof recipe)

I don’t know many people who can resist to a piece of bright yellow, juicy, sweet corn on the cob. That’s why you can find it in many countries throughout the world, prepared in different ways depending on the place.

Greek street corn is called “kalampoki psito” and it’s almost always grilled over charcoals and served plain, only with a generous pinch of salt. It’s especially popular during late summer and it’s also a perfect snack for the beach, especially when you pair it with some of these juicy Greek fried meatballs.

Mexican street corn is called “elote” and it is served with cheese (cotija), sour cream, mayonnaise and lots of different spices.

In American cuisine corn on the cob is usually served as a side dish next to a protein (like this honey-balsamic glazed chicken) and some veggies.

This recipe is probably one of the simplest corn recipes because all you have to do is pick the best corn you can find, shuck it, and then boil it in a large pot.

How do you pick the best ears of corn you ask?

Choose the ears of corn that have bright green husks which are wrapped tightly against the corn and are still slightly damp. Avoid the ones that seem dry, or those that are starting to turn yellow.

The guys at thekitchn tried 8 different ways for cooking corn on the cob and according to them the best one is grilling it with the husks on. Boiling the corn in plain salted water came second. However, because boiling is so much easier and simpler, it still remains my favorite way of cooking corn on the cob.

This is a foolproof recipe for corn on the cob.

The short answer is that you really can’t mess this up. The recipe requires that you put the corn into the boiling water and turn off the heat once the water starts to boil again. What this does is to reduce the danger of overcooking the corn.

Even if you forget it, you still have 10-20 minutes leeway before the corn starts to get tough. Moreover, the acidity from the lemon juice prevents it from becoming mushy while the sugar and the salt intensify the taste (don’t worry about the sugar, most of it remains on the water and not on the corn).

There are also recipes where you boil the corn in milk. Boiling corn in milk gives it a sweeter flavor but I’m always hesitant of using milk because it just seems like a waste of ingredients. I prefer adding just a bit of sugar because it brings out even more sweetness.

How to make corn on the cob

For this recipe you only need 4 ingredients (I don’t count the water) and about 20 minutes. Follow these steps for the best, juicy, sweet corn:

  • Bring a large pot of water to a rolling boil
  • In the meantime husk the ears of corn and remove the silk
  • Add the sugar, the salt, and the lemon juice to the pot
  • Add the corn and cover with a lid.Wait until the water starts to boil again, turn off the heat and cook the corn for 7-8 minutes.

How long do you have to boil an ear of corn?

As a general rule, once the corn will be inside the pot with the boiling water it will be cooked in about 5-8 minutes. When you cook vegetables with natural sugars (like peas or corn) the sugars turn into starch. That’s why we try to shorten the cooking time, because we want to preserve these sugars which give the food its sweet taste. The corn will be cooked even after 5 minutes but it may be firmer. If you prefer it more tender try cooking it for 7-10 minutes. Similarly, in my Greek pea and potato stew I also cook the peas just for 1-2 minutes to preserve their great taste.

Can you over boil corn?

Overcooking is the most common reason for tough corn. Once corn is overcooked, there’s not much you can do. However, what you can do is reduce the chances of that happening by applying a simple trick: heat the water to a rolling boil, add the corn and turn off the heat. Turning off the heat will ensure that even if you forget it for a few minutes more, it will still be sweet and tender. It’s also a great way to keep it warm for some extra time.

Do you add salt when boiling corn?

I always add some salt in the cooking water and additional salt just before serving the corn.

Seasoning for corn on the cob

A generous sprinkling of salt is all you really need. If you want more, other seasonings you can use are:

  • sweet or spicy paprika
  • smoked paprika
  • dried onion flakes
  • dried oregano
  • cumin
  • freshly ground black pepper
  • feta cheese (spicy feta cheese spread)
  • parmesan cheese
  • mayonnaise

What can you put on corn on the cob instead of butter?

When the corn is extra fresh and warm from the pot, I find it perfect even without butter (hey, don’t judge). Other options are mayonnaise, cream cheese or sour cream and some of the seasonings mentioned above.

How long does corn on the cob last in the fridge?

Raw corn on the cob will keep for about 3 days stored in the fridge. I prefer to leave the husks on (though you can also remove them), wrap each ear with a piece of kitchen paper and then store them in a plastic bag. Kitchen paper will absorb extra moisture which may cause the corn to go bad faster.

About This Article

To cook baby corn, start by filling a saucepan ⅔ of the way with water. Once the water boils, add the baby corn, cover the saucepan, and reduce the heat. After 4-5 minutes, drain the water and serve the baby corn hot. Alternatively, place the corn in a single layer on a shallow microwave-safe dish. Then, pour some water over the corn, loosely cover the dish, and cook for 2-7 minutes. The exact cooking time depends on the type and size of the corn, so check it at 1-2 minute intervals to make sure it doesn’t go past the tender-crisp stage. To learn how to stir fry baby corn, keep reading!