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Monday, December 4, 2023

Air Fryer Corn

Summer is for cookouts and get-togethers! It’s true!! But these events can often mean a lot of work and prep time in the kitchen, even though it is a “cookOUT”. So here is an easy, and dare I say healthy, side dish that everyone will enjoy!

Kent and I have been working on getting healthier without feeling like we are losing out on the foods that we love. That being said, Kent loves him some corn!! I mean, the man’s go-to when I ask what he wants with his dinner, is CORN! So I have figured out how to cook it in the air fryer…well, I found a recipe for that. I really like the crispness of the corn cooked this way instead of it cooking in the microwave or on the stovetop. I ALWAYS prefer fresh over frozen corn or canned, but I am sure you could use canned as well. Just drain it really well.

The corn cooked this way was tasty, delicious, and buttery!!! (BTW, I ONLY use REAL butter!!! In my opinion (for what it is worth) t is WAY better for you than all of the ingredients in margarine. The recipe is below. Try it….I dare ya!!!

Buttered Corn in Air Fryer


  • 16 ounces Frozen Corn Kernels
  • 4 Tablespoons Unsalted Butter – sliced
  • Salt/Pepper – to taste
  • Handful Fresh Parsley – chopped


Place frozen corn into oven safe pan (I use a metal cake pan). Top with butter, salt, and pepper.

  • Air fry at 400ºF for 5 minutes. Stir and air fry for 5 more minutes.
  • Add chopped parsley. Stir and Serve

***To “spice up” this recipe, deseed and finely chop a jalapeño pepper, and finely chop half of a red pepper. Add to the corn, mix with 1/2 tsp minced garlic. Then cook according to the directions in the recipe. This gives you a “Mexican Corn” taste. The perfect summertime side dish for your cookouts! Happy cooking!

Monica Rorick
Monica Rorick was raised in Enid, graduating from EHS in 1988. As a young girl, Monica's love for cooking began and she enjoyed being in the kitchen, cooking alongside her mom, grandmother and great-grandmother when she could. She began baking cakes, her first one for her oldest niece's 1st birthday in the summer of 1993. In 1998, she moved to Reading, PA, where she had the opportunity to work with and learn pastry work from a master pastry chef. Monica moved back to Enid in 2010, starting her own business, The Queen of Cake (and all other sweets), which bloomed into The Pastry Nook bakery & bistro. Retiring from the business in January 2022, Monica now enjoys cooking and baking for her husband and family from her own kitchen and is excited to share some of those recipes with you.



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