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Cook Talk

How to prepare mini corn on the cob for over 100
Hi! I'm helping cater a wedding for 100-130 people for a friend with one of the sides being mini corn on the cob. What would be the best way of preparing that many ears in a standard size kitchen? Thanks!
Suspect you are using frozen. Consider oven roasting.

For each 10 mini cobs,
1/2 cup mayonnaise
1 cup shredded Parmesan cheese
1 tablespoon chili powder or paprika or sumac
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Cut squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.

Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal.

Hold in refrigerator up to 48 hours before cooking or return to freezer at once. For frozen, before cooking thaw the wrapped seasoned corn overnight in the refrigerator; then let come to room temperature for about 30 minutes before baking as directed.

Bake in preheated 400 degree for 10 minutes, turn, and continue baking another 10 minutes.

I would make 130 pieces.

Whole ears of fresh corn can take up to 30 minutes.
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