Sunshine Barn Corn on the Cob

Corny as can be, these mini, edible barns-on-a stick will please even the pickiest barnyard critter!

Prep time: 
15
Makes: 
1 dozen small corncobs
Supplies: 
  • Cooking pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Mixing bowls
  • Mixing spoons
  • Large paper candy apple sticks (for food) or chopsticks
  • Plate or shallow bowl
  • Red baking cups
  • Saucepan
  • Serving dish
  • Strainer
Ingredients: 
  • 12 small frozen cut corn cobs (about 3 inches each)
  • 2/3 cup butter
  • 1 teaspoon salt
Instructions: 
  1. Thaw frozen corn by filling a pot with cold water.
  2. Bring to a boil, then reduce heat to medium and cook for 10 minutes.
  3. Rinse, drain, allow to cool and dry in strainer. Set aside.
  4. In an unheated saucepan, add 2/3 cup butter.
  5. Add sour cream and lime juice (optional).
  6. Melt the ingredients together over medium heat. Set aside to cool slightly.
  7. On a plate, mix the onion powder, salt, and breadcrumbs (optional).
  8. Skewer the corncobs onto large candy apple sticks or chopsticks.
  9. Holding the corn by the stick, dip the end in the melted butter mixture then in plated seasonings (optional).
  10. Set on serving dish then top with red baking cups by slipping onto the stick over the top of the corn.