Growing up, I was not much of a corn gal. My mother came from Italy, so Italians did not have a huge amount of experience cooking corn on the cob. We would have the occasional boiled ones for BBQs and during the summer. When I got married my husband, who grew up in Corn country, loved it, his parents would make a huge batch of it, and then they would literally grab it out of the refrigerator and eat it cold on their way to work. Sort of like a muffin. I found this whole thing odd, but I soon met others in Corn country that were growing up the same way.
My kids learned a long time ago that corn was American’s first vegetable, and Squanto helped the pilgrims plant the corn with a fish and that helped the plant crops grow. When we had a chance to go to the Plymouth Plantation in Massachusetts, we were served corn, but it was not yellow or white. It was a mixture of colors that included red, blue, pink and black, they were also spotted and stripped. It was a fun dish to eat. They also had two menus to choose from, Colonial or Native Menus, it was a great dining experience, if you ever have the chance to go, I would highly recommend it.
My kids now love the vegetable, and I’m not particularly a corn gal, I do make a lot of them. So, this month, during the corn sale that most of you are finding at your grocery stores, I have been looking for all of the corn recipes I could find, and adapt them to my cooking method.
Here are some tips for buying and storing fresh corn on the cob:
- Always buy pre-shucked corn, if it’s already shucked, the corn has a higher chance of being dried out.
- Look at the husk, if there are any small holes in them, avoid that one, since it probably means that there are corn worms or other insects.
- Store the corn in a brown paper bag (unhusked) until ready to use.
- Store your corn on the cobs in the vegetable drawer in your refrigerator.
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How To Make Frozen Corn on the Cob in the Air Fryer
This is a really easy recipe, and you can have grilled corn on the cob year round, with help from the freezer section at your local grocery store.
- Cook Time: 10
- Total Time: 10
- Yield: 4 servings 1x
- Category: Vegetable
- Method: Air Fryer
- Cuisine: American
- 1 package frozen corn on the cob
- 1 tablespoon olive oil
- 1 teaspoon salt (optional)
- Place the frozen corn in the air fryer. Rub the vegetable or olive oil over the corn, add some salt, if you wish.
- Set the temperature to 400 degrees F, for 5 minutes, after 5 minutes, flip it, and add another 5 minutes.
- Plate, serve and enjoy!
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