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.


Pan Seared Marinated Steaks with Rosemary Garlic Butter

If you’ve been following my blog for a while, you know by now that I love a good steak. You might also be thinking…another steak post? Yes, but this time I wanted something a little different. I marinated these lovely steaks. I don’t usually do that, I just add a few things to them and sear them in the skillet or on the grill. This marinade added so much flavor and the rosemary garlic butter took it to the next level. This marinade is quick to mix up and great for any cut of steak or even chicken or pork.

Here’s what you need:

*Desired cut steak; I used Ribeye


*1/2 cup soy sauce

*1 TBS Worcestershire sauce

*1 TBS olive oil + 1 TBS for cooking the steaks

*1 TBS lemon juice

*1 TBS brown sugar

*1 1/2 tsp. Penzey’s Mitchell Street Steak Seasoning or you can substitute

*1/2 tsp onion powder

*1/2 tsp. garlic powder

*1/4 tsp. paprika

*1/8 tsp. dill weed

*pinch of allspice

*cracked pepper to taste

Rosemary Garlic Butter:

*3 TBS butter; softened

*2 large garlic cloves smashed and minced

*1/2 TBS dried Rosemary or 1 TBS fresh chopped

Mix all of the ingredients for the marinade together.

Place steaks in a zip top bag and pour the marinade over the steaks. Gently squeeze the bag to get as much of the air out as possible and seal.

Marinate in the refrigerator for at least 4 hours or over night, turning the bag over at least once during the marinating time.

While the steaks are marinating, mix all of the ingredients to the rosemary garlic butter.

Place butter mixture on a sheet of plastic wrap and start rolling the plastic wrap around the butter.

Form the butter into a sort of log shape.

This will make it easier to cut the butter into slices later.

Twist the edges of the plastic wrap to secure the ends.

Refrigerate until ready to use.

Take the steaks out of the refrigerator and out of the marinade 45 minutes before cooking; dry well with paper towels and discard the marinade.

Heat a cast iron pan with the olive oil to medium high heat. When the pan is searing hot, add the steaks.

Take the Rosemary garlic butter out of the fridge and cut in half and place on one side of the pan.

When the butter starts to melt, tilt the pan and using a spoon, begin basting the steaks with the butter mixture. If the butter starts to burn, turn the heat down to medium.

Cook for about 3 minutes while continuing to baste the steaks with the butter mixture.

Turn the steaks over and cook another 2 to 3 minutes for medium rare. Cook about 4 minutes for medium.

  • Medium Rare (soft, dark pink inside): 145 degrees F
  • Medium (soft, some pink inside): 160 degrees F
  • Well Done (very firm, no pink inside): 170 degrees F

Take the steaks out of the pan and place on plates; cover loosely with foil and let rest for 10 minutes.

Spoon any leftover pan drippings over the steak if desired and serve.

Surviving Thunderdome

On one of my husbands podcast that he listens to, the guy described his recent trip to the grocery store as entering the thunderdome. Ok, so my trip to the grocery store yesterday wasn’t quite that bad, but it was very interesting to say the least. I expected to see a lot of bare shelves for sure, but some items that were depleted was very surprising….. like the whole section of cooking oils….. every kind of oil and spray that you can think of, gone. I know I live in the south and we like to fry a lot of things, but really? All of it?

I did find most things that I was looking for, for instance, the last item on my list….. a bag of frozen corn. I knew I couldn’t be choosy about the brand or the price for that matter. But It was there….. one lonely little bag on the bottom shelf of the freezer, stuck behind the big bags of cauliflower. Snatching up my sweet prize and doing a mental victory dance, I was ready to move on to the next phase….. checkout……the looong line of checkout. I really think there should be margarita trucks….. like food trucks…. in the grocery store parking lots. We would be the happiest, most relaxed and carefree shoppers around.

I know what you are thinking. Really Christy? Is this the point of your post? I do have a point to this post. One of the items I was able to find during my shopping adventure was milk. Hubby and I don’t drink milk, but I like to cook with it. The only milk that I could find was a small, one serving size that was about to expire soon. No big deal, I knew I could freeze it. When I mentioned this to my long time best friend, she never knew you could do this. So this got me to thinking that during these unforeseen times of just trying to find staples at the store, some may not realize what you can freeze now to use for a later time. So this was my point of this post.

These are a few things that I have on hand in my freezer.


I freeze milk a lot. As I stated before, hubby and I don’t care to drink milk….. unless it’s in the form of a shake with lots of ice cream and goodies…. so I freeze it for when I do need it. I usually buy a half gallon size and pour into several containers. These Chinese take out soup containers work perfect.

We tend to do Chinese take out often, so I have a lot of these containers.(Yes, Chinese food is a weakness.)When you pour in the milk leave a little space, because it will expand when frozen.

On the lid make sure you label and date each one .

Another plus to using these containers is that they stack great in the freezer.

Shredded Cheese

This is another staple that I find freezes really well. This comes in handy during the holidays when I get a little too happy with shredding cheese to go into my many holiday dishes.

If you are freezing pre bagged cheese, just slip that into a zip top freezer bag. If you have some cheese that you shredded yourself, place desired amounts into the freezer bags, then label and date.

I have found that only shredded cheese works well with freezing. Sliced cheese becomes very crumbly once thawed.


I have several kinds of stick butter in my freezer, salted, unsalted, store bought and also homemade Amish butter. Not to mention, when these go on sale it’s a nice thing to grab while you can. These I leave in it’s original box and just pull out a stick from the box when I need to.

If I have butter that I cut into portions, I put into freezer bags.


Freezing my bread has been a great thing for me during this time. I’m sure your grocery store has been like mine has been of late….no bread in site. The only way I was able to get some (and it should be laced in gold mind you) is my mom, bless her. She is retired so she can go at any time during the day to find what we need. She went to 4 stores to find bread and hit the jack pot at the last store. I think she was experiencing her own thunderdome. Anyway, she got me and hubby a loaf and herself one. Anyway, I figured this was a great time to freeze it so we will have it for when we need it. Bread is kind of tricky, because it doesn’t fit in a ziplock freezer bag. I keep it in the original bag, then double wrap with aluminum foil.

again, make sure you label and date it.

So, those are a few items besides meats that I like to keep frozen. I hope this helps. I hope during these times you and your loves ones are well. I hope that you are able to find ways to stay strong and maybe even reconnect with the things that you have not gotten to do in a while that makes you smile.