Review on 🌽 ChuckEms! - The Ultimate Disposable Corn on the Cob Holders by Denese Fothergill

I was helping out catering for an event recently and needed to cook over 50 pieces of my "Cajun Corn" for the guests. I didn't want to serve corn without a holder, even if it was small pieces, since oily fingers can make a real mess. When I saw these mounts at Revain I was intrigued so I gave them a try. All in all they did a great job. I got some good reviews about it and people wanted to know where I found them. In addition, they were sometimes very difficult to insert into corn. I broke about 6 holders out of 100 just trying to put them on the cob. Even when I managed to get them in, some of them didn't go far into the cob. If they had a sharper tip that might help. However, I will buy more. KAJAN MAIS IN CHAT. Start with six 4-inch pieces of room temperature shelled corn on the cob (make sure they are dry). Heat enough oil to cover the corn on the cob to 350 degrees. cook until most of the grains are brown (about 2 minutes). Remove and pat dry with kitchen paper. Place the corn on a plate and drizzle with the garlic and parsley oil. Lightly toss some Tony Chasher Creole at the corn while flipping it over. Add some coarse salt to taste and enjoy.