सोमवार, 12 जुलाई 2021

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.

Air Fryer corn on the cob in the basket with butter.

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.

Drizzling the corn with olive oil before air frying.

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.
Corn on the cob in the air fryer with salt and pepper.

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.

Air fried corn on the cob with butter.

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.

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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 pie bars on parchment paper.

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 process of making peach pie bars.

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.
Frosting the tops of the peaches and pie bars.

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.
An overview photo of the peaches and cream pie bars in a sheet pan.

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.
Peaches and cream pie bars cut into squares.

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.

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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रविवार, 11 जुलाई 2021

Shrimp Boil Foil Packets

Shrimp foil packets bring you juicy, tender shrimp and veggies tossed in Cajun spices! These pack all the kick and amazing flavor of Cajun cooking without the mess!

Foil packets are so quick to prepare and make dinnertime super easy! Simplify dinnertime with my hobo, honey garlic chicken, and fajita foil packets.

Cooked shrimp, sausage, and corn in a tin foil packet.

Easy Shrimp Foil Packets

A shrimp boil is a dish that displays a medley of seafood, sausage, and vegetables, ultimately revolving around shrimp seasoned and cooked to perfection. Different regions in the south will make this dish a little differently, but I am going to show you my version simplified into one easy-to-make shrimp foil packet! I like to cover my shrimp boils in butter, olive oil, and Old Bay seasoning for easy preparation but big flavor. I also have some tips about making your own Cajun seasoning if you want to dial up the spice! Find them in the tips column below.

Bring a little southern flavor to your next dinner with this quick and easy shrimp foil packets recipe! You can make them on the grill, in the oven, or even over a campfire. You can also prepare these in advance for meal prep. Shrimp foil packets are so versatile and delicious, and combine the flavor of New Orleans seafood restaurants with the ease and cleanup of a foil packet.

What You Need to Make Grilled Shrimp Foil Packets

All you need is fresh seafood and a few spices from your pantry to put these mouthwatering shrimp foil packets to come together! For each measurement of ingredients, see the recipe card below.

  • Corn on the Cob: Cut into four pieces.
  • Baby Red Potatoes: You can leave these whole or cut them into pieces.
  • Jumbo Shrimp: Peeled and deveined.
  • Smoked Sausage: Sliced into small pieces.
  • Butter: Melted. I like to use salted butter for flavor.
  • Olive Oil: Adds moisture, helps everything cook perfectly, and binds flavor together.
  • Old Bay Seasoning: I like using Old Bay to season my seafood and vegetables, but you can also make your own. See below.
  • Salt and Pepper: To taste.
  • Parsley: Chopped, for garnish

How to Make The Best Shrimp Foil Packets

Making these shrimp foil packets is honestly so easy, you are going to love it. The whole family can join in on assembling their own packet!

  1. Boil Corn and Potatoes: Bring a large pot of water to a boil. Add in the corn and baby red potatoes and boil for 10 minutes. Drain and add to a large bowl.
  2. Toss Seafood and Meat in Sauce: Add in the shrimp, sausage, melted butter, oil and old bay seasoning. Toss until everything is coated and add salt and pepper to taste.
  3. Assemble Foil Packets: To assemble, tear four pieces of foil and lay flat. Evenly distribute into the center of the foil and fold each side up into packets.
  4. Grill: Preheat grill to 400 degrees. Add the packets to the grill and cook for 10-12 minutes flipping halfway through until shrimp is cooked throughout.
The process of cooking shrimp foil packets.

The Ultimate Shrimp Foil Tips and Tricks

Here are a few tips to level up this tasty dish! Make the best shrimp foil packets for dinner that everyone will enjoy.

  • Make Your Own Seasoning: Instead of using Old Bay seasoning, you can a blend of garlic and onion powder, thyme, oregano, salt and pepper as a base. Then for spice, add in paprika or chili powder. You can also finish off foil packets with your favorite hot sauce for more kick.
  • Add in More Seafood: You can add cuts of your favorite fish, crab, lobster, clams, and scallops to your Shrimp Boil packets for more perfectly perfectly tender, seasoned seafood.
  • Add in Other Veggies: Other vegetables I like to add to my packets are asparagus, bell peppers, potatoes, mushroom and okra.
  • Pat Shrimp Dry: Pat shrimp and other seafood in your packets dry before adding seasoning or sauce. This helps flavors stick to it better.
  • Sausage: I use smoked sausage in this recipe, but you can also use cajun sausage as a delicious substitute for more spice!
Close-up of Shrimp Boil Foil Packet with lemon garnish.

What to Serve With Shrimp Foil Packets

Make this a complete southern meal by serving your shrimp foil packets up with cornbread and hush puppies. I love the contrast between sweet, bread sides and spicy Cajun seafood. shrimp foil packets also taste amazing served with hearty sides like potatoes- both roasted and mashed. You can also serve them with pasta salad for light creamy flavor, or keep it simple and just serve with grilled vegetables for a healthy twist!

Shrimp Boil Foil Packets with lemon garnish.

How to Store Shrimp Boil Foil Packets

These shrimp foil packets are just as easy to store as they are to cook!

  • In the Refrigerator: Keep your packets in an airtight container. Cooked shrimp will last for up to 4 days.
  • In the Freezer: For an easy meal prep, store uncooked packets in ziplock bags in the freezer for 3-6 months.
  • Reheating: Reheat cooked shrimp boil at 275 degrees Fahrenheit for 10-15 minutes.
Taking a bite of corn in a Shrimp Boil Foil Packet.

My Favorite Cajun Recipes

Cajun spices have the perfect level of heat. Bring the taste of New Orleans to your dinner table with these absolutely delicious recipes!

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Shrimp Foil Packets

Shrimp Boil Foil Packets bring you juicy, tender shrimp and veggies tossed in Cajun spices! These pack all the kick and amazing flavor of Cajun cooking without the mess!
Course Dinner, Main Course
Cuisine American
Keyword shrimp boil foil packets, shrimp foil packets
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 446kcal
Author Alyssa Rivers

Ingredients

  • 3 corn on the cob cut into four pieces
  • 1 pound baby red potatoes
  • 1 1/2 pound jumbo shrimp peeled and deveined
  • 1 (14 ounce package) smoked sausage, sliced
  • 1/4 cup butter melted
  • 1 Tablespoon olive oil
  • 2 Tablespoons Old Bay Seasoning
  • salt and pepper
  • parsley chopped for garnish

Instructions

  • Bring a large pot of water to a boil. Add in the corn and baby red potatoes and boil for 10 minutes. Drain and add to a large bowl.
  • Add in the shrimp, sausage, melted butter, oil and old bay seasoning. Toss until everything is coated and add salt and pepper to taste.
  • To assemble tear four pieces of foil and lay flat. Evenly distribute into the center of the foil and fold each side up into packets.
  • Preheat grill to 400 degrees. Add the packets to the grill and cook for 10-12 minutes flipping halfway through until shrimp is cooked throughout.

Notes

To cook in the oven cook at 400 degrees for 10-12 minutes or until the shrimp is cooked throughout.

Nutrition

Calories: 446kcal | Carbohydrates: 32g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 459mg | Sodium: 1454mg | Potassium: 851mg | Fiber: 4g | Sugar: 6g | Vitamin A: 541IU | Vitamin C: 22mg | Calcium: 283mg | Iron: 6mg


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