Air Fryer Corn on the Cob
This Air Fryer Corn on the Cob Recipe delivers tender, juicy kernels with beautiful golden char marks in just 12 minutes. No boiling water, no hot grill, and no mess.
Equipment
- Air fryer - At least 5-quart capacity
- Pastry brush or silicone basting brush
- Small mixing bowl
- Sharp knife
- Cutting board
- Kitchen tongs
- Measuring spoons
- Corn holders - (optional) for serving
Ingredients
- 4 ears fresh corn - husks and silk removed
- 2 tablespoons unsalted butter - 30g, melted
- 0.5 teaspoon salt - 3g
- 0.25 teaspoon black pepper - 1g
Optional Add-Ins
- 0.25 teaspoon garlic powder - 1g
- 0.25 teaspoon smoked paprika - 1g
- 2 tablespoons Parmesan cheese - 30g, grated
- 1 tablespoon fresh lime juice - 15ml
- 2 tablespoons fresh cilantro or parsley - 8g, chopped
For Serving (Optional)
- Extra butter - melted for brushing after cooking
- Crumbled cotija cheese - for Mexican street corn variation
- Chili powder - for Mexican street corn variation
- Mayonnaise - for Mexican street corn variation
- Cajun seasoning - for Cajun spiced variation
- Honey - for sweet and spicy variation
- Cayenne pepper - for sweet and spicy variation
- Soy sauce - for Asian-inspired variation
- Sesame oil - for Asian-inspired variation
- Sesame seeds - for Asian-inspired variation
Instructions
- Remove all husks and silk from each ear of corn, rinse under cold water, pat completely dry, and trim dry ends.
- In a small bowl, combine melted butter with salt, black pepper, and any optional seasonings, whisking until salt dissolves.
- Generously brush each ear of corn with the butter mixture, rotating to coat all sides evenly, and reserve 1 tablespoon for after cooking.
- Preheat air fryer to 400°F (200°C) for 3-5 minutes.
- Place corn in a single layer in the basket, ensuring they don't touch each other, with thicker ends toward the outside.
- Air fry at 400°F (200°C) for 12 minutes, rotating each ear 180 degrees after 6 minutes for even cooking.
- Check doneness by piercing a kernel with a fork; it should be tender but still have a slight bite.
- Transfer to a serving plate, immediately brush with reserved butter, add Parmesan, squeeze lime juice, and garnish with fresh herbs.
Notes
- Choose fresh corn with bright green husks and moist silk for best results.
- Pat corn completely dry before brushing with butter to prevent steaming and ensure golden char marks.
- Do not overcrowd the basket—cook in batches if needed for proper air circulation.
- Adjust cooking time based on corn size: 10 minutes for smaller ears, 14-15 minutes for jumbo ears.
- Let refrigerated corn sit at room temperature for 5 minutes before cooking for even results.
- For compound butter variations, mix softened butter with herbs, chili powder, or honey before brushing.
- Store leftovers wrapped individually in foil in the refrigerator for up to 3 days.
- Reheat in air fryer at 350°F for 3-4 minutes, or microwave wrapped in a damp paper towel for 1-2 minutes.
- For Mexican street corn, brush cooked corn with mayo mixed with lime juice and roll in cotija cheese and chili powder.
- Frozen corn can be cooked directly without thawing—add 3-4 minutes to cooking time.
Nutrition
Serving: 1earCalories: 142kcalCarbohydrates: 19gProtein: 3.5gFat: 6.5gSaturated Fat: 3.8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.6gCholesterol: 15mgSodium: 310mgPotassium: 270mgFiber: 2.5gSugar: 6gVitamin A: 8IUVitamin C: 10mgCalcium: 2mgIron: 4mg
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