Best Crunchy Ranch Corn Recipes

Air Fryer Corn Nuts image

Provided by Soup Loving Nicole

Time 9h15m

Yield 8

Number Of Ingredients 3

14 ounces giant white corn (such as Goya®)
3 tablespoons vegetable oil
1 ½ teaspoons salt

Steps:

Place corn in a large bowl, cover with water, and let sit 8 hours to overnight to re-hydrate.
Drain corn and spread it in an even layer on a large baking sheet. Pat dry with paper towels. Air dry for 20 minutes.
Preheat air fryer to 400 degrees F (200 degrees C).
Place corn in a large bowl. Add oil and salt. Stir until evenly coated.
Place corn in batches in the basket of the air fryer in an even layer. Cook for 10 minutes. Shake basket and cook another 10 minutes. Shake basket and cook 5 additional minutes and transfer to a paper towel-lined plate. Repeat with remaining corn. Let corn nuts cool until crisp, about 20 minutes.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 35.8 g, Fat 7.4 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 437.5 mg, Sugar 0.6 g

Crunchy Ranch Slaw image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 cup mayo
1/4 cup chopped fresh dill
1 tablespoon sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)

Steps:

Whisk together the mayo, dill, sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!