Tiffany Haney
Corn on the cob is a popular side dish, especially during the summer. Traditionally, it is boiled or grilled, but an alternative method is to cook it in a turkey fryer. Using a turkey fryer, or air fryer, to cook corn on the cob is faster than boiling or grilling and can produce crisp and tender corn with a unique flavour. This method is also healthier than traditional frying methods as it requires little to no oil.
| Characteristics | Values |
|---|---|
| Time | 6 to 15 minutes |
| Oil | Little to no oil |
| Corn | Fresh or frozen |
| Corn prep | Remove husks and silk, rinse, pat dry, trim to size |
| Seasoning | Salt, pepper, cheese, herbs, chili powder, paprika, smoked salt, lime juice, butter |
| Serving suggestions | Chicken, salad, corn salad, corn chowder, pasta |
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What You'll Learn
Choosing the right corn
Start by examining the husks. The outer husks should be bright green, tightly wrapped around the ear of corn, and free from any signs of drying out. They should also feel slightly damp but not overly wet. Avoid corn with papery or dry husks, as this could indicate that the kernels inside are dried out. Additionally, check the husks for small brown holes, which could indicate the presence of bugs.
Next, inspect the silks at the top of the ear of corn. These should be golden to dark brown, indicating freshness. Avoid corn with black or decaying silks. The silks should also be moist and pliable, as this is another sign of freshness.
When selecting corn, it is best to buy corn that is still in its husks. The husks help protect the kernels, keeping them moist and preventing them from drying out and losing flavour. While it may be tempting to purchase pre-shucked corn, the quality may be compromised.
Finally, even the freshest-looking corn may have visitors. Most sweet corn does not have worms, but if you buy it from a farmer's market or grow your own, there is a slight chance. These worms typically feed on the silks and can be easily removed during the prepping process.
By following these guidelines, you can choose the right corn on the cob and ensure a delicious and successful cooking experience.
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Preparing the corn
Firstly, choose fresh corn with bright green husks. The kernels should be plump and milky, indicating freshness. Sweet corn varieties are typically the best choice for frying. When selecting your corn, avoid pulling back the husks as this shortens the shelf life of the corn, causing it to dry out faster. Instead, check the silks, the long hair-like strands that stick out of the top. Opt for corn with brown and tacky silks, signifying moisture, and avoid corn with dark brown, dry, or black silks, which indicate that the corn is too old.
Once you have selected your corn, it is time to shuck the husks and remove the silk. Rinse the corn cobs under cold water to eliminate any remaining silk and dirt. You can then choose to cut the corn into halves or thirds if you prefer bite-sized pieces or if your turkey fryer basket is on the smaller side. Alternatively, you can cook the ears whole. If you are using frozen corn, ensure that it is completely thawed before frying, and squeeze out any excess water.
After your corn is prepped, brush or drizzle the corn with olive oil. This step is crucial as it helps to "fry" the corn and prevents it from sticking. Season the corn with salt and pepper, or your preferred seasonings. You can also wrap the corn in aluminum foil before placing it in the fryer if you prefer a softer texture. This method traps steam and moisture, resulting in tender, juicy corn.
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Cooking time and temperature
While cooking corn on the cob in a turkey fryer, the cooking time and temperature will vary depending on the type of fryer you are using, the quantity of corn, and whether the corn is fresh or frozen.
If you are using an electric fryer, preheat the oil to 375°F and fry the corn for about 4 minutes, turning it once. If you are using a propane fryer, preheat the oil to 350°F.
Air fryers are also a popular choice for cooking corn on the cob. The cooking time for air-fried corn typically ranges from 6 to 15 minutes, depending on the model of the air fryer and the desired level of doneness. Some recipes suggest cooking the corn at 380°F for 8 minutes, while others recommend cooking it at 370°F for 12-15 minutes or until tender. If you are using frozen corn, it is recommended to thaw it first or add a few extra minutes to the cooking time.
It is important to note that cooking times may vary, so it is advisable to keep an eye on the corn to prevent overcooking. Additionally, air-fried corn tends to cook quickly, so it is suggested to make it the last item on your dinner spread.
When cooking corn on the cob, it is essential to consider the type of fryer and the specific settings or temperatures recommended by the manufacturer. Adjustments may be necessary based on your equipment and preferences.
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Serving suggestions
Corn on the cob is a versatile dish that can be served in a variety of ways. It is a perfect side dish for barbecues, picnics, family gatherings, and summer meals. Here are some serving suggestions:
Classic Butter and Salt
Slather your cob with butter and sprinkle with salt for a classic, simple, and always satisfying option. You can also use salted butter, but adjust the added salt accordingly to avoid over-seasoning.
Mexican Delicacy
Spread a layer of mayonnaise over the corn, and sprinkle it with cotija cheese, chili powder, and a squeeze of lime for a vibrant burst of flavor. You can also brush the corn with garlic butter, top it with grated Parmesan cheese, and fresh parsley for an unforgettable taste.
Olive Oil, Salt, and Pepper
Rub the corn with olive oil, and season with salt and pepper to taste. This combination helps to "air fry" the corn and keep it from sticking to the air fryer.
Cajun-Style
Sprinkle your corn with Cajun seasoning to add a spicy kick. You can also fry the corn in hot oil before sprinkling with Cajun seasoning.
Italian-Style
Season your corn with Italian seasoning or homemade Cajun seasoning. You can also spread the corn with garlic butter and top it with freshly chopped herbs like basil, dill, or chives.
Salads and Sides
Corn on the cob can be shaved off the cob and added to salads, pastas, soups, stews, casseroles, and other side dishes. It pairs well with grilled salmon, grilled halloumi kebabs, grilled turkey burgers, or air fryer hamburgers served with a side of green salad.
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Storing leftovers
Ideally, fresh corn should be eaten the same day it is purchased. This is because, once picked, the natural sugars in the kernels begin to convert to starch, which lessens the corn's sweetness. If you plan to eat the corn on the same day, it can be stored at room temperature with the husk on.
If you're planning to eat the corn the next day or after a couple of days, store it in the refrigerator to keep it fresh. The husk should be kept on to prevent the corn from drying out. If the corn is too big for your refrigerator, you can remove some of the outer leaves, but make sure to keep at least a couple of layers of husk intact. The corn should be wrapped securely in a plastic bag before being placed in the refrigerator. The bag helps to keep the corn moist and acts as a layer of protection. However, ensure that the bag allows for some air circulation.
If the corn has been shucked, place it in a plastic bag and store it in the refrigerator. It is recommended that shucked corn be used within two days.
If you don't plan on eating the corn within two days, you can freeze it. Freezing corn is a great way to preserve summer corn for use in recipes throughout the year. Here are the steps to freeze corn on the cob:
- Shuck, silk, and package whole ears of corn.
- Use appropriately-sized freezer bags.
- Remove as much air as possible from the bags.
- Label the bags with the date.
- Place the bags in the freezer in single layers until the corn is completely frozen.
- Once frozen, you can stack the bags to save space.
You can also cut the kernels off the cob before freezing. This is a great option if you want to use the corn in recipes like soups or puddings. To cut the kernels, stand the corn upright on a cutting board and use a sharp knife to slice downward. After cutting the kernels, go back over the cob with the backside of the knife to extract the sweet corn "milk".
Another option for freezing corn is to blanch the corn before cutting the kernels and freezing them. Blanching can help preserve the texture and flavor of the corn. To blanch corn on the cob, follow these steps:
- Bring a pot of water to a rolling boil.
- Add the ears of corn to the pot, being careful not to crowd them.
- Blanch for 6-10 minutes, depending on the size of the ears.
- Remove the cobs from the pot and place them in ice water to cool.
- Once cooled, dry the corn thoroughly.
- Package the blanched corn in freezer-safe plastic bags, removing as much air as possible.
- Store the bags in the freezer.
Leftover grilled corn on the cob can be removed from the cob using a chef's knife, refrigerated, and later used in recipes like corn cakes or corn salad.
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Frequently asked questions
You can cook corn on the cob in a turkey fryer by frying the corn in hot oil for around 4 minutes, turning it once.
You should preheat the oil to 375°F in an electric fryer or 350°F in a propane fryer.
Yes, you should use oil to help the corn crisp up and caramelize.
Cooking corn on the cob in a turkey fryer typically takes between 6 and 15 minutes.
You can season corn on the cob with salt, pepper, butter, cheese, herbs, or a sprinkle of chili powder.
