How To Freeze Corn On The Cob

If you are like me and you love fresh summer corn and you find yourself with a good many, you might be wondering what to do with it. I find that freezing it is the best way to keep that just picked from the garden taste, not to mention you can still have great tasting corn even when the days turn cooler and it’s hard to find.

I have tried freezing corn two ways, blanching them first and without blanching them. Yes, blanching them does take time but the corn keeps that nice, sweet taste. Freezing them without blanching them, the corn seemed to taste a little bland and the kernels were not as tender, but they still tasted good. So really I think it’s a preference…to blanch or not to blanch that is the question….well a question only you will have an answer to.

No matter the route you choose, when you get your fresh corn, refrigerate and either use it all quickly or freeze it within a day or two. The longer corn sits, the sugars inside the corn starts to turn to starch and it starts to lose flavor. Below is how you can freeze your corn so you can continue to enjoy them coated in butter, slathered in a mixture of cheese, mayo and herbs, or take the kernels off of the cob and come up with a show stopping side dish.

Here is how you can freeze your corn.

Instructions:

1. Remove the husks and silk from the corn. You might need to use a soft brush. I have also used a damp paper towel.

2. Blanch the corn: Fill a large pot with water. Do not fill the pot up to the top with water, leave enough room for the corn or the water will spill out once the corn is added. Bring to a boil and add the corn. Do not add salt to the water. This makes the kernels less tender.

Boil for about 4 minutes.

3. Fill a large bowl with ice cubes and water. Place the corn in the ice water. This will stop it from cooking.

If you have a lot of corn, you might have to use more than one bowl. Keep corn in the ice water until the corn is cold.

4. Let the corn air dry. When completely dry, wrap each ear in plastic wrap.

You don’t have to do this step, but I have found it helps keep the corn from forming ice crystals while freezing.

5. Place the wrapped corn in a labeled zip top freezer bag and try to remove as much of the air as possible. Freeze for 8 to 12 months.

Now you can enjoy corn all year around.

If you need directions on how you can cook some of that tasty, sweet corn, click on the link to my earlier post Air Fryer Corn On The Cob with Smoky Parmesan Cilantro Butter . You will find directions on how to cook corn on the cob in the air fryer, on the grill, in the microwave and by boiling it.

Enjoy

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Air Fryer Corn on the Cob with Smoky Parmesan Cilantro Butter

One thing I love about summer is getting fresh corn. My step dad scored well with some right out of the garden….a friend’s garden at any rate… and passed some of that delicious bounty on to us. At first I was going to do the normal salt and butter and that’s always good too, but this corn already has such a great, sweet flavor that I wanted to add a little something to it to make it extra special. My second thought was I really wanted to grill the corn, but it’s been so hot here in the south that the thought of standing outside in the heat over a hot grill really didn’t thrill me. So what is a girl to do, but turn to the air fryer. I don’t know if you have ever cooked corn in an air fryer…. it was my first time…but if you can’t grill it, the air fryer is defiantly the next best thing.

This corn turned out really tasty. It had a few light charred bits that really gives it that grilled taste and adding the smoky parmesan cilantro butter….oh my! It really adds so much to an already great tasting corn. The butter takes on the subtle flavor of the paprika and cilantro, then you get the slight nutty taste of the parmesan and a little heat…not too much mind you unless you want more….from the chili. The hint of lime really adds so much to it as well. Don’t shy away from the mayonnaise, it adds a nice silky texture without tasting…well…like mayonnaise.

We had this paired with homemade cheese burgers. I think hubby and I ate more of this corn than we did the burgers.

If you don’t have an air fryer, don’t fret, this will still taste just as amazing even if cooked on the grill, boiled or even in cooked in the microwave. Just slather on that smoky parmesan butter at the end to make your taste buds sing.

I also have included below not only air fryer directions, but other methods as well.

Here’s what you need:

*1/4 cup softened butter
*1 TBS mayonnaise
*1/2 tsp. smoked paprika
*1 tsp. dried cilantro or 1 TBS fresh cilantro plus more for garnish; I used dried because it seemed to work better for this
*1 1/2 TBS grated parmesan cheese
*1/4 to 1/2 tsp chili powder
*1 tsp. lime juice
*olive oil or canola oil; you can omit this if you are not cooking the corn in the air fryer or on the grill.
*corn on the cob, husks and silk removed

In a small bowl mix together the butter, mayonnaise, paprika, cilantro, parmesan cheese, chili powder and lime juice; set aside.

If you are making this a head of time wait to add the lime juice right before using.

Air Fryer Directions

Preheat the air fryer to 400°

Brush the corn with canola or olive oil

place in to the air fryer basket.

Cook for 5 minutes and turn the corn over. Cook for another 4 minutes or until corn is cooked.

*Note* Cooking time will depend on the size and brand of the air fryer.

Carefully remove the corn and brush or spoon the butter mixture on to the corn.

How can you resist that delectable looking buttered corn.

Serve as a side or grab a few ears and make it a meal. I can assure you this will end up being the star of your plate.

Grilling Directions:

Brush the corn with oil

Place the corn on the grill at medium high heat.

Grill for about 6 to 8 minutes or until the corn is done, turning frequently.

Brush or spoon the butter mixture on to the corn.

Microwave Directions:

Place the corn in a deep microwave safe cooking dish. Add about 1/4 cup of water to the bottom of the dish. Place plastic wrap over the top and microwave on high

For 1-2 ears 3 to 4 minutes or until corn is tender

4 ears 5 to 6 minutes or until corn is tender

*Note* cooking times may depend on the size and power of the microwave

Brush or spoon the butter mixture on to the corn.

Boiling Directions:

Fill a large pot with water, season with salt if desired. Bring the water to boil and add the corn. Be sure not to over fill the pot or the water will splash out when you add the corn.

Boil for about 4 to 5 minutes or until the corn is tender.

Carefully remove the corn

Brush or spoon the butter mixture on to the corn.

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Asian Inspired Meatballs

I love a good meatball… who doesn’t. I usually make my meatballs the same way and serve them over spaghetti or in a marinara sauce for meatball subs or quesadillas (Slow Cooker Meatballs with Marinara Sauce). This time I wanted to try something different.

These Asian inspired meatballs turned out really well. They are well seasoned with the usual ingredients and with an added Chinese 5 spice powder, which I think adds a really delightful flavor. They are brushed with a sweet and tangy sauce before and after cooking that really sets them apart. These tasty morsels of meat can be eaten as an appetizer or as a meal over rice.

I know I will be making these again soon.

Here’s what you need to make your own:

Sesame seeds for garnish

For the Meatballs:

*1 lb ground beef

*1 small onion chopped finely and sautéed in 1 TBS of olive oil until soft.

*2 garlic cloves, minced

*3/4 tsp. Chinese 5 spice powder

*1/4 cup panko bread crumbs

*1 tsp. salt

*cracked pepper to taste

*1 egg

*2 tsp. Worcestershire sauce

*1 tsp. sesame oil

For the Sauce:

*1/2 cup soy sauce

1/2 tsp. sesame oil

*1 tsp. lemon juice

*1 tsp. white wine vinegar

*1 TBS Worcestershire sauce

*1 TBS brown sugar

*1 TBS olive oil

*1 TBS honey

*1/2 tsp ginger

*2 garlic cloves, minced

Preheat oven to 400°.

In a small sauce pan, mix all of the sauce ingredients together and simmer.

In a large bowl combine all of the ingredients for the meatballs.

Be careful not too over mix the beef mixture or the meatballs will be tough.

Shape into desired size balls.

Line a baking sheet with foil. This will make clean up easier. Spray a baking rack with non stick spray and place it onto the baking sheet.

Line the meatballs on to the rack making sure there is a space between each.

Baste the meatballs with the sauce and cook for 10 to 12 minutes or until the meatballs are no longer pink.

Turn the heat to the sauce to medium and cook for about 2 minutes; remove from the heat and baste the meatballs once again.

Sprinkle the sesame seeds on the meatballs and serve.

Enjoy!

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Air Fryer Parmesan Paprika Potatoes

I don’t know about where you live, but here in the South we’re seeing some pretty hot and humid days. The last thing I want to do is heat up the house with the oven, so I made one of my favorite side dishes in the air fryer. These take half the time to cook than they do in the oven. These also make a great side dish for some of those great delights on the grill such as BBQ chicken or a nice steak.

Potatoes are one of my favorite side dishes because they are so versatile. Now that I have my air fryer, I’ve been cooking them this way instead of the oven. Don’t get me wrong, I still like to use my oven, even for the tasty spuds, but when it’s in middle of summer and it’s 90 degrees outside, I really enjoy the beauty of the air fryer. These potatoes I did have to tweek a bit when I first tried them because I was so used to cooking them in the oven, but the result is very delicious and I might say, a little addictive. The potatoes are crispy on the outside from the parmesan cheese and pillowy soft on the inside. The paprika adds an extra little kick that make these way above your ordinary roasted potatoes.

Here’s what you need:

*2 potatoes ( this was just for hubby and me, so you can use more potatoes if you need more servings); peeled and cut into bite size pieces

*1/4 C Parmesan cheese, finely grated (the kind that comes in those shaker containers work the best for this)

*1 TBS smoked paprika; or more to taste

*1 TBS flour

*2 tsp. garlic powder; or more to taste

*1 tsp. salt or more to taste

*cracked pepper to taste

*olive oil

*Note: if you are using more potatoes, you may want to increase the amount of the other ingredients.

Preheat the air fryer to 400°

In a zip top bag, combine the parmesan cheese, paprika, flour, garlic powder, salt and pepper.

Add the potatoes and 1 TBS of olive oil. Close the bag and shake to coat well.

Pour the potatoes into the basket of the air fryer. Drizzle a little more olive oil and toss the potatoes. Make sure the potatoes are in one layer at the bottom of the basket.

Cook for 8 minutes then toss the potatoes once again. Drizzle with a little more oil and cook for another 5 to 6 minutes or until the potatoes are tender on the inside and crispy on the outside.

*Note*

Cooking time might vary depending on the brand and size of the air fryer.

Serve with you favorite main dish.

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Eggs in Purgatory Italian Style

Original Date: February 26 2020 Revised July 10 2021

If you love eggs nestled in some spicy, saucy goodness with Italian flavors, then this dish is for you. Don’t let the word spicy scare you, You can make this as hot or mild as you like. If my hubby were making this, I’d really feel like I was in purgatory because he loves food pretty spicy. I however, like it a little medium. This is simple to make and doesn’t require a lot of ingredients.

I usually make this when we want a breakfast type meal for dinner. We usually have quite a bit of that robust, insanely delicious sauce left after we’ve eaten all of the eggs so this makes a great breakfast treat the next morning. I just rewarm the sauce, fry a couple of sunny side up eggs and slide them on top. Pair it with a side of bacon and some crusty bread to soak up all of that lovely sauce.

Here’s what you will need:

* 2 Tbs olive oil or more for sautéing

*28 oz can of crushed tomatoes (for this I do try to get a good quality brand since this is the main ingredient that you’ll taste)

*14.5 oz can of diced tomatoes, drained

*1 onion, chopped

* 3 cloves of garlic

*1 1/2 tsp dried oregano or more to taste

*2 tsp. dried basil, or more to taste

*1/2 tsp, dried Thyme

*1 1/2 tsp paprika

*1/2 tsp. red pepper flakes ( I like to start out with 1/2 tsp and add more if I want later)

*1 tsp. salt

*1/4 cup grated parmesan

*parsley for garnish

Add oil to a large skillet and heat on medium high. When oil begins to shimmer add the onions.

Turn the heat down to medium and sauté until onions become tender.

Add oregano, basil, Thyme, paprika and red pepper flakes.

Stir and continue cooking for about a minute more.

Pour in the crushed and diced tomatoes.

Using a micro plane or a fine grater, grate the garlic into the sauce.

You can mince the garlic instead of grating it. I like this method for this recipe because for me it’s easier and I know there will not be any big hunks of garlic. If you do choose to use a micro plane, be careful not to cut your fingertips. I’m sure I have garlic permanently embedded in my fingers from all the times I have done this.

Simmer uncovered for 20 minutes.

Using a spoon, make indentations in the sauce. Place the eggs in the indentions, making sure to leave enough space in between each egg so they do not run together.

Cover and simmer for about 10 minutes or until whites are set but yolks are runny. Take the skillet off of the heat and sprinkle with Parmesan cheese and parsley.

Don’t forget the crusty bread.

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