📝 About This Recipe
These vibrant, bite-sized 'sun-wheels' are a delightful way to introduce children to the natural sweetness of fresh vegetables. By cutting the corn into mini rounds, we create a fun, manageable finger food that's perfect for small hands and picky eaters. Glazed in a light, citrus-infused honey butter, this dish transforms a simple garden staple into a nutritious treat that balances wholesome fiber with a bright, zesty finish.
🥗 Ingredients
The Corn
- 4 ears Fresh Sweet Corn (shucked and cleaned of silk)
- 4 quarts Water (for boiling)
- 1 tablespoon Sea Salt (for the blanching water)
- 1/2 cup Whole Milk (added to water to keep corn tender and white)
Kid-Friendly Honey-Lime Glaze
- 4 tablespoons Unsalted Butter (softened at room temperature)
- 1 tablespoon Mild Honey (clover or wildflower works best)
- 1/2 teaspoon Fresh Lime Juice (just a hint for brightness)
- 1/4 teaspoon Lime Zest (finely grated)
- 1/8 teaspoon Mild Paprika (for a pop of color without the heat)
Garnish and Fun Extras
- 1 teaspoon Fresh Parsley (very finely minced)
- 2 tablespoons Grated Parmesan Cheese (optional, for 'snowy' corn)
👨🍳 Instructions
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1
Begin by preparing the corn. Using a sharp chef's knife, trim the ends off each ear of corn to create flat surfaces.
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2
Carefully slice each ear of corn into 3 or 4 smaller 'mini' pieces, roughly 2 inches in length. This size is perfect for kids to hold easily.
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3
Fill a large stockpot with 4 quarts of water and bring it to a rolling boil over high heat.
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4
Once boiling, add the sea salt and the 1/2 cup of milk. The milk helps maintain the corn's vibrant color and adds a subtle richness.
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5
While the water heats, prepare the glaze. In a small bowl, combine the softened butter, honey, lime juice, lime zest, and mild paprika.
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6
Whisk the butter mixture vigorously with a fork until it is smooth, creamy, and pale orange in color.
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7
Carefully drop the mini corn cobs into the boiling water using tongs to avoid splashing.
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8
Boil the corn for 5-7 minutes. You are looking for the kernels to turn a bright, opaque yellow and become tender to the touch.
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9
While the corn cooks, set out a large serving platter and a pastry brush (or a large spoon).
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10
Drain the corn thoroughly in a colander and let it steam-dry for about 30 seconds. This ensures the butter glaze sticks rather than sliding off.
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11
Transfer the warm corn to the platter. While still hot, brush each piece generously with the honey-lime butter glaze.
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12
Rotate the cobs to ensure they are coated on all sides, allowing the butter to melt into the crevices between the kernels.
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13
Sprinkle very lightly with the finely minced parsley and optional Parmesan cheese for a decorative finish.
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14
Insert colorful corn holders into the ends of each mini cob to make them even more kid-friendly and easy to handle.
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15
Serve immediately while warm and glistening.
💡 Chef's Tips
Always use the freshest corn available; if the husks are dry or yellowed, the corn may be starchy rather than sweet. To prevent the corn from rolling on the cutting board, slice a tiny sliver off one side to create a flat, stable base. If your kids are sensitive to 'green bits,' skip the parsley and use a tiny pinch of turmeric in the butter for extra golden color. Leftover honey-lime butter can be stored in the fridge and used on toast or roasted carrots. Never overcook the corn; anything past 8 minutes will start to make the kernels tough and chewy.
🍽️ Serving Suggestions
Serve alongside grilled chicken tenders or turkey sliders for a balanced meal. Pair with a refreshing glass of diluted apple juice or cold sparkling water with a lime wedge. These make a great 'sidekick' to a mild black bean and cheese quesadilla. Arrange them in a circle on the plate like a 'sun' with a dollop of yogurt in the middle for dipping. Serve as a fun snack during a backyard picnic or a themed 'Finger Food Friday' dinner.