Air Fryer Corn on the Cob

Air Fryer Corn on the Cob is going to change the way you cook corn. Super fast, tender, and full of toasted corn flavor air fryer, corn is insanely delicious.

Summertime means corn season and there’s nothing better than sweet crisp-tender corn. Try it in these favorite recipes Corn Salad, Jiffy Corn Casserole, and Grilled Mexican Street Corn.

Easy Air Fryer Corn on the Cob

I love corn on the cob, it’s sweet tender kernels of corn cooked to perfection and then smothered in butter with salt and pepper as an added touch. Cooking the corn in the air fryer changed everything for me. No longer did I have to boil a pot of water and heat up the kitchen in the process. Throwing them in the air fryer saved me so much time as well as keeping the kitchen cool. Serve these air fryer corn on the cob with some Chicken, Salad, and some Neiman Marcus Bars for dessert for a perfect summer meal!

Air frying corn on the cob is a great way to prep corn for your favorite dishes as well. Use corn cooked in the air fryer for this Salad, Cheesy Hot Corn Dip, and this Corn Chowder. You are going to love the taste and texture too! It has a similar flavor as grilled corn without firing up the grill. The olive oil gives allows the corn to crisp up and caramelize. It is so good, you have to try this air fryer corn on the cob today!

What You Need For Corn on the Cob in the Air Fryer

It is quick and easy with only 3 ingredients if you like salt and pepper! Enjoy this air fryer corn on the cob the best way! For all measurements, see the recipe card below.

• Corn: Pick a good sweet corn that your family loves to eat. I like to go to farmers markets for the best selection.
• Olive oil: This is to help “air fry” the corn and keep it from sticking.
• Salt and pepper: Add to taste.

How To Make Air Fryer Corn on the Cob

Simply place the corn in the basket of the air fryer. Rub the olive oil evenly on the corn. Add salt and pepper. Cook in the air fryer at 370 degrees for 12-15 minutes or until tender. It is that simple to cook air fryer corn on the cob.

Tips For the Ultimate Air Fryer Corn on the Cob

Air fryer corn on the cob gives a unique flavor you just have to try! Fresh or frozen corn will work too.

• Air Frying: It’s important to remember when you are air frying corn that every air fryer cooks a bit differently. Be sure to check your corn half way through so that you do not burn your corn.
• Oil: When you putting oil on your corn, you can use a spoon and drizzle it or use a non-aerosal oil spray. Using cooking spray with an accelerant can ruin your air fryer basket.
• Do not Stack or over fill: To get the perfect bake on your corn, make sure there is room between the cobs for the air to circulate and do not stack.
• Cut: You may have to cut your ears of corn to fit your basket. Just cut them in half and cook in batches if needed.
• Frozen Corn on the Cob: This method will also work with frozen corn on the cob. You can thaw it or add a few extra minutes and cooke it from frozen.

How to Pick the Perfect Corn

Did you know it’s bad shopping etiquette to pull back the husks to check corn out before buying it? It is! So don’t do it. It shortens the shelf life of the corn, making it dry out faster, and then it’s unsellable. Causing farmers and store owners to lose money. But you can get dynamite corn without peeking. Here’s how to pick the perfect corn in the air fryer.

• Silks: First check out the silks which are the long hair like strands that stick out of the top. They should be brown and tacky. This means there is still moisture in the cob and hasn’t dried out yet. If the silk is dark brown, dry or black, the corn is too old and should be passed by.
• Husks: The green leaf like husks that wrap around the corn should be bright green free from lots of brown spots or little holes at the tops. Those little holes mean there are probably worms in the corn. The husks should be clinging to the corn wrapping it fairly tightly. If the husks are damp that is sign that the corn is fresh and a good pick.
• Give it a Squeeze: Starting at the bottom work your way up the cob gently squeezing as you go. The ear of corn should feel firm, and the individual kernels should feel plump. If there are any voids where kernels are missing or if has soft spots, pass on that ear of corn.

How to Store Corn on the Cob

Once you get your corn home you can keep it at room temperature if you are cooking it within a few hours. If you are saving it for another day you can either shuck it and store the corn in a plastic bag or leave the husks on and keep in a tightly sealed plastic bag in the crisper.

More Air Fryer Recipes to Try

Air frying has taken over the culinary world for good reason. The benefits of having an air fryer seem to outweigh any negative aspects it might have. They are relatively inexpensive. They sit on your counter, and don’t heat up the house to cook your favorite foods. It’s a healthier way to “fry” and even cook so many foods, from desserts to steaks. Air frying creates a gorgeous crust or crunchy outside and a perfectly tender juicy inside. It does all of this usually all faster than a conventional oven or fryer would. It is a total win and if you don’t have any air fryer it’s time. Here are some of my favorite recipes to get you started.

Dinner

Perfect Air Fryer Steak

Side Dishes

Amazing Air Fryer French Fries

Dinner

Brown Sugar Garlic Air Fryer Salmon

Side Dishes

Crispy Parmesan Air Fryer Brussels Sprouts

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Air Fryer Corn on the Cob

Air Fryer Corn on the Cob is going to change the way you cook corn. Super fast, tender, and full of toasted corn flavor air fryer, corn is insanely delicious.

Course Side Dish

Cuisine American

Keyword air fryer corn, air fryer corn on the cob, corn on the cob

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 ears of corn

Calories 108kcal

Author Alyssa Rivers

Ingredients

• 4 ears of corn
• 1 Tablespoon olive oil
• salt and pepper

Instructions

• Place the corn in the basket of the air fryer. Rub the olive oil evenly on the corn. Add salt and pepper.
• Cook in the air fryer at 370 degrees for 12-15 minutes or until tender.

Nutrition

Calories: 108kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg

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Peaches and Cream Pie Bars

Peach Pie Bars are delicious bars that have a creamy cheesecake and peach pie filling in the center. They are drizzled in a glaze and taste just like you are biting into a peach pie! 

Pie in any form is decadent and an ideal dessert for every occasion. Try these pies the next time you need a fix, Hand Pies, French Silk, and Key Lime Pie.

Peaches and Cream Dessert Bars

It is so nice and warm these days and we are loving it. With the warmer weather comes some of my favorite desserts. Peach pie is one of them! There is nothing better than a warm peach pie or cobbler with a scoop of ice cream on top. Whenever I made a delicious peach pie I only use the best pie filling from Lucky Leaf. I love the quality of the lucky leaf and you can trust that it will bake up something delicious. These peach pie bars have the perfect combination of sweet and savory with every bite!

This recipe is a combination of peach pie filling and a creamy cheesecake center. The bars are easy to cut and take anywhere you go. Perfect for a BBQ or Potluck when feeding a crowd. These peach pie bars are made with minimal ingredients and are so simple to make. They come together within 20 minutes and are ready to put into the oven in no time at all. I couldn’t believe how insanely good my first bite was. Every layer was perfect!

Ingredients For Peaches and Cream Bars

Super simple ingredients make a scrumptious summertime treat that you can have year-round. You will love how simple these peach pie bars are. Find all the ingredients and measurements below in the recipe card.

• Butter: Have your butter at room temperature for optimal mixing.
• Sugar: Granulated white sugar adds sweetness and helps the batter to brown.
• Eggs: Bring your eggs to room temperature by taking them out of the fridge an hour before baking.
• Vanilla extract: The flavor adds a bit of richness and sweetness to the dough.
• All-purpose flour: This is a good flour that provides structure for the bars.
• Salt: Salt makes everything balanced.
• LUCKY LEAF® peach pie filling: A cut above the rest when it comes to filling find it in the baking aisle.

Creamy Cheesecake Center

These peach pie bars are so simple to make and come together quick and easy. This layer of creamy cheesecake center is perfect in the center. Every bite is better than the first!

• Cream cheese: Have your cream cheese at room temperature so it will mix easier and completely.
• Sugar: Helps to fluff the cream cheese adding sweetness and structure.
• Vanilla: Adds a nice delicate flavor to the filling.
• Egg: Room temperature egg will give the cheesecake center stability.

Glaze Topping

Drizzle the glaze topping right over top to add a little more sweetness!

• Vanilla extract: Vanilla is a classic flavor that makes everything taste better.
• Almond extract: Almond flavor and peaches were meant to be together.
• Powdered sugar: Sift your powdered sugar for easy mixing and also it will be clump free.
• Milk: To thin the glaze. Add more or less as you desire.

How to Make Peach Pie Bars

Once I bite into the center with the delicious peach filling and creamy cheesecake center I was hooked. This makes one phenomenal dessert and is sure to be a crowd-pleaser. You are going to love these peach pie bars just as much as we do!

1. Cream: Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
2. Mix in Dry Ingredients: In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
3. Cheesecake filling: In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
4. Prep and fill pan: Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9×13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
5. Bake, Cool, and Glaze: Bake at 350 for 25-30 (If using a 9×13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
6. Refrigerate: I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.

The Best Peaches Pie Bar Tips

Sweet and rich, these peaches and cream pie bars are going to impress. You will love making these peach pie bars all summer long!

• Room Temperature Ingredients: Be sure to have your butter, eggs and cream cheese at room temperature or soften in the microwave. This will make sure your ingredients mix throughly, evenly and without lumps. Especially for the cream cheese filling.
• Sift Your Powdered Sugar and Flour: Yes it does take a few extra minutes, but its so worth it. Your crust will be evenly mixed and your glaze will be clump free.
• Refrigerate: The warmer these are the harder they will be to cut. Make sure they cool completely and refidgerating them also helps the filling set so they stay together when eating.

Peach Pie Substitutions

Peaches and cream is a classic combination but you can mix it up too.

• Pie Filling: Any fruit pie filling would work with this recipe. Some good ones to try would be raspberry, blackberry and apple. Using a pie filling that is already thickened will help keep this from being too runny.
• Fresh Fruit: Fresh fruit will give off extra water when baked and could make the dish too watery and soggy. I have not tried it but it’s worth a try. Let me know in the comments how it turns out.
• Add ins: You can add in fruit or nuts to the pie filling to amp up the flavor. Mix in a cup of blackberries with the peach filling to add a bit of tartness. Add chopped pecans to the top crust for a bit of crunch.

Storing Peaches and Cream Pie Bars

Storing these peach pie bars are easy and can be warmed up or eaten cold. Perfect for making ahead or storing after the party!

• Refrigerate: These are best stored in the fridge. Cover tightly and keep in the fridge for up to 4 days.
• Freeze: These can be frozen, cover tightly and place in a freezer safe bag for up to 3 months.

More Dessert Bar Recipes

Baking desserts and taking them can be an ordeal, depending on what you make. This is why I love making bar desserts anytime I need to take a dessert anywhere. They are so convenient as well as scrumptious. Dessert bars are perfect for any occasion from BBQ to potlucks to parties. The wonderful thing about dessert bars is that you transport them in the pan you bake them in, cut them and serve them all from the same pan. They are easy to portion out and usually just need a napkin to eat it with. Try these fan favorites the next time you need a dessert to impress.

Desserts

Perfect Lemon Bars

Desserts

Neiman Marcus Bars

Desserts

Cherry Pie Bars

Desserts

Reese’s No Bake Peanut Butter Bars

This post was sponsored by Lucky Leaf®. All opinions expressed are my own!

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Peaches and Cream Pie Bars

Peaches and Cream Pie Bars are delicious bars that have a creamy cheesecake and peach pie filling in the center. They are drizzled in a glaze and taste just like you are biting into a peach pie! 

Course Dessert

Cuisine American

Keyword bar recipes, peach pie bars, peaches and cream pie bars

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 16 Bars

Calories 363kcal

Author Alyssa Rivers

Ingredients

• 1 cup butter softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 (21 ounces) LUCKY LEAF® peach pie filling

Cheesecake Center:

• 1 (8 ounces) package cream cheese softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 large egg

Glaze:

• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 cup powdered sugar
• 2 Tablespoons milk

Instructions

• Cream together butter and sugar. Add eggs and beat well. Beat in vanilla.
• In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
• In a medium sized bowl beat together cream cheese, sugar, and vanilla until smooth. Add the egg and beat until combined.
• Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 9×13 but cooking time will be longer) Spread 3 cups batter in the bottom. Spread the cream cheese layer on top and lastly Spread with pie filling. Drop remaining batter on top of pie filling.
• Bake at 350 for 25-30 (If using a 9×13 increase time to 35) minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.
• I like to let the bars cool completely and refrigerate them for 3 hours for easier cutting.

Notes

Updated on July 11, 2021

Originally Posted on May 3, 2015

Nutrition

Calories: 363kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 271mg | Potassium: 55mg | Fiber: 1g | Sugar: 39g | Vitamin A: 443IU | Calcium: 18mg | Iron: 1mg

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Baked Soft Pretzels (Step by Step Instructions!)

Baked Soft Pretzels are soft and chewy on the inside with the perfect salty golden exterior.  This recipe will walk you through these easy homemade pretzels with step by step instructions!

For an unforgettable combination try this baked soft pretzel recipe with homemade Cheese Sauce.  If you love a soft and fluffy pretzel also try Pretzel Bites.

Baked Pretzels

Even if you have never made a pretzel before, this homemade soft pretzel is an easy no-fail recipe that is safe for beginners.  Delicious results are possible every time you put together this short list of ingredients that you most likely have in your kitchen right now.  Just a few minutes is all it takes to have a warm soft pretzel ready to dip in your favorite cheese or mustard dip.

This is the best recipe because it doesn’t call for letting the dough rise overnight.  It is a faster version that will take less time than you think and will turn out better than what you can buy from a store.  The warm fresh from the oven pretzel is worth every minute.  Not to mention the amazing smell they fill your kitchen with as they bake!  They will be a huge hit and will be quickly devoured by kids or adults!

Soft Pretzels Ingredients:

A few basic ingredients come together and create a comforting snack or lunch that is both filling and satisfying.  The baking soda bath creates the iconic golden exterior with a soft and chewy center that is amazing!

• Warm water: Use the warm water to proof the yeast.
• Active dry yeast: The yeast causes the dough to rise. To proof it add it to warm water and let it sit for about 5 minutes until it becomes bubbly.
• Sugar: A hit of sweetness to balance out the saltiness.
• Salt: To add a bit of saltiness throughout the dough.
• 3 cups flour: All purpose flour will create a fluffy dough.
• Vegetable oil: Place oil on top of the already kneaded dough ball then allow it to rise.
• Hot water: To dip the pretzel dough in before baking.
• Baking soda: Creates the color and texture you expect from a soft and golden pretzel.
• Coarse salt: Sprinkle coarse salt as topping to your taste preference.
• Optional dips: Cheese dip or mustard.

How to Make Homemade Pretzels:

Making delicious soft pretzels we all love from a stand is easier than you think.  These step by step instructions will walk you through how to make the perfect pretzel time after time.  This will quickly become a tried and true family favorite recipe!

1. Proof yeast: In a stand mixer add the warm water and yeast. Allow the yeast to proof and become bubbly about 5 minutes.
2. Mix in ingredients: With the dough hook attached, mix in the sugar, salt and flour one cup at a time with dough hook attached. If dough is too dry add in 1 tablespoon more of water. Remove the dough out of the bowl and knead into a ball. Place dough into a large bowl and add the oil on top.
3. Let dough rise: Cover and let rise until doubled.
4. Prep oven: Preheat oven to 450 degrees.
5. Create pretzel shape with dough: Divide the dough into 6 equal pieces. Then roll each piece into a long rope and twist into a pretzel shape.
6. Wet pretzel dough and add salt: Line two baking sheets with parchment paper. Add the hot water and baking soda together in a medium sized bowl. Dip the pretzel into the bowl and place onto the baking sheets. Sprinkle the top with coarse sea salt.

The Recipe Critic Pro Tip:

If you skip baking soda bath then you will need to set your oven to broil for the last 5 minutes of your bake time. Or use an egg wash of one beaten egg instead.

Variations:

One of the best things about these homemade soft pretzels is knowing every ingredient that went into them.  Plus, you can make them your own by adding different toppings or serving with your choice of dip.

• Presentation: Instead of twisting the dough into a classic pretzel shape, cut it into pretzel bites instead.
• Pretzel: Create an amazing dessert pretzel easily by leaving out the salt and brushing with butter and cinnamon sugar after baking instead. Or add pepperoni in the last few minutes of baking for a pepperoni pretzel

Storing Homemade Soft Pretzels:

You can make these pretzels ahead to enjoy on demand.  Storing them is easy and they keep well.  Whether you are storing finished pretzels or dough, a few simple steps can save you time when a pretzel craving hits.

For Baked pretzels:

• Store at room temperature: Cover with a dish towel and keep them in a storage container at room temperature for up to 2 days.
• Refrigerate: To keep your finished pretzels fresh longer, store them in the refrigerator for up to a week
• Freeze: Make ahead a double batch and freeze them for easy lunches and quick snacks. They will freeze well for up to 1 month
• To reheat: Wet the pretzel a bit before heating. Either place it in the oven at 325 for 15-20 minutes or microwave a few seconds at a time until heated through.

Pretzel Dough:

• Refrigerate: Dough will last for up to one day when stored in an airtight container in the refrigerator.
• Freezer: Dough can be frozen for up to 3 months.
• Thaw: To thaw your dough, place it in the refrigerator overnight
• Rest: After thawing your frozen dough, allow it to sit for at least 10 minutes before continuing through the recipe directions.

More Homemade Dough Recipes:

• Focaccia Bread
• Beer Bread
• Grandma’s Perfect Homemade Bread
• Miracle No-Knead Bread
• Naan Bread

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Baked Soft Pretzels

Baked Soft Pretzels are soft and chewy on the inside with the perfect salty golden exterior.  This recipe will walk you through these easy homemade pretzels with step by step instructions!

Course Appetizer, Bread, Side Dish

Cuisine American

Keyword baked pretzels, baked soft pretzels, pretzels, soft pretzels

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 12 Pretzels

Calories 146kcal

Author Alyssa Rivers

Ingredients

• 1 cup warm water
• 2 teaspoons active dry yeast
• 1/4 cup sugar
• 1 teaspoon salt
• 3 cups flour
• 1 tablespoon vegetable oil
• 2 cups hot water
• 1/4 cup baking soda
• coarse salt for topping
• Cheese Dip

Instructions

• In a stand mixer add the warm water and yeast. Allow the yeast to proof and become bubbly about 5 minutes. With the dough hook attached, mix in the sugar, salt and flour one cup at a time with dough hook attached. If dough is too dry add in 1 tablespoon more of water. Remove the dough out of the bowl and knead into a ball. Place dough into a large bowl and add the oil on top. Cover and let rise until doubled.
• Preheat oven to 450 degrees. Divide the dough into 6 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
• Line two baking sheets with parchment paper. Add the hot water and baking soda together in a medium sized bowl. Dip the pretzel into the bowl and place onto the baking sheets. Sprinkle the top with coarse sea salt.
• Bake for 8-10 minutes or until the tops are golden brown. Serve with cheese dip.

Nutrition

Calories: 146kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 882mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Calcium: 6mg | Iron: 1mg

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