Spicy Corn Snack (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 fresh corn cobs
02 -
6 tablespoons of melted butter
03 -
1.5 tablespoons of Cajun spices (store-bought or homemade, recipe below)
04 -
Cooking spray (use olive oil or avocado oil)
→ Homemade Cajun Spices
05 -
1 tablespoon of smoky paprika
06 -
1 teaspoon of salt
07 -
2 teaspoons of garlic powder
08 -
1 teaspoon each of onion powder and chili powder
09 -
¾ teaspoon of dried thyme
10 -
1 teaspoon of dry parsley
11 -
½ teaspoon of dried oregano
12 -
¾ teaspoon of cayenne for a little heat
13 -
½ teaspoon of brown sugar to add a hint of sweetness
14 -
¼ teaspoon of coarsely cracked black pepper
# Instructions:
01 -
Remove husks and silk from the corn. Slice each cob into 3 or 4 chunks about 1.5 inches long.
02 -
Put the pieces in your air fryer basket. Don’t stack them—keep them in a nice single layer. Spray lightly with oil and cook them at 400°F for 5 minutes.
03 -
Turn the pieces over, spray them again, and cook for another 5 minutes. If you want them crispier or browner, keep cooking in little 1-2 minute bursts and rotate as needed.
04 -
Pop the butter into a large bowl and microwave for about 10-15 seconds until it’s mostly melted. Whisk in the Cajun seasoning until smooth and well-blended.
05 -
Toss the hot corn pieces in the seasoned butter until they’re all coated. Use a brush to make sure the butter gets into all the nooks if needed.
06 -
Enjoy the corn warm! Add ranch dressing on the side for an optional dip.
# Notes:
01 -
Keep leftovers in the fridge for 4 days max.
02 -
To heat them up, use the microwave in short 30-second bursts.
03 -
Want more heat? Sprinkle on extra cayenne!