COOK FROZEN CORN DOG IN AIR FRYER RECIPES

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CORN FRITTERS - THE PIONEER WOMAN



Corn Fritters - The Pioneer Woman image

I usually never set out to make corn fritters—it’s almost always an afterthought following an overzealous session of cooking corn-on-the-cob.

Provided by Ree Drummond

Categories     main dish    side dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 12

3/4 c. All-purpose Flour
1 tbsp. Sugar
1 tsp. Baking Powder
2 whole Eggs
1/2 c. Milk, More To Thin If Necessary
1 tsp. Kosher Salt
1/2 tsp. Cayenne Pepper
4 c. (generous) Corn Kernels: Fresh, Frozen, Or Canned
3 tsp. Chopped Fresh Chives
Canola Oil, For Frying
Powdered Sugar (optional)
Maple Syrup (optional)

Steps:

  • Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.Add corn and chives to batter. Fold together to combine.Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.Divine!

EASY HOT CORN DIP RECIPE - HOW TO MAKE HOT CORN DIP



Easy Hot Corn Dip Recipe - How to Make Hot Corn Dip image

Hot Corn Dip is positively to die for! You can make it ahead of time and keep it in the fridge before baking, if that works better for your schedule.

Provided by Ree Drummond

Categories     main dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 16

5

ears corn

vegetable oil for brushing

salt and pepper, to taste

1

half red onion, diced

2

cloves garlic, minced

1

whole red bell pepper, seeded and diced

1

whole green bell pepper seeded and diced

1

whole fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)

2 tbsp.

butter

8 oz.

cream cheese, softened

1/2 c.

mayonnaise

1/2 c.

sour cream

1 lb.

Monterey Jack cheese, grated

2

whole green onions, sliced

chili powder, for sprinkling

4 oz.

diced green chilies

Steps:

  • Preheat the oven to 350 degrees.
  • Brush the corn cobs with vegetable oil, sprinkle with a little salt, and place on a grill pan for about 10 minutes, turning constantly. Remove it from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.
  • In a large skillet over medium heat, melt the butter and add the onion, garlic, bell peppers, and jalapeño. Stir and cook for 5 minutes, until the veggies are soft and golden. Remove the skillet from the heat to let the veggies cool slightly.
  • In a mixer, combine the cream cheese, mayo, sour cream, and 2/3 of the Monterey Jack. Mix with the paddle attachment on low until combined. Add the green onions, the veggie mixture, the corn, and the green chilies. Mix on low until just combined.
  • Spread the mixture in a baking dish and sprinkle with the rest of the Monterey Jack. Bake for 20 to 22 minutes, until bubbly and golden. Remove from the oven and serve warm with tortilla chips!

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