Air Fryer Corn on the Cob ( with 3 Flavored Butters)

Air Fryer Corn on the cob is easy and hands free. Enjoy this delicious roasted corn with Garlic Parmesan, Chili Lime or Garlic Herb Butter!

We love using our air fryer to make quick snacks. More easy healthier snack recipes include Buffalo Cauliflower, Air Fried Carrot, Apple Crisp for Two, Nachos or Peanut Butter Toast.

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Air Fryer Corn on the Cob

Cooking corn in the air fryer is easy, quick and oh so delicious, especially when slathered on with garlic parmesan butter, chili lime butter or garlic herb butter! It is a great option when you are craving grilled cob but don’t want to heat up the grill for just a couple of cobs.

The hot circulating air from the fryer roasts the corn, giving a fire grilled effect. No more boiling a pot of water and heat up the kitchen in the process. It is a great side dish or just a healthy snack in summer.

Why you‘ll love this recipe?

1. Quick and Easy – No boiling a pot of water or firing up the grill. Simply throw a few cobs into a hot air fryer and cook. No fuss recipe that cooks in less than 15 minutes.
2. Customizable – With 3 tasty butter options, this recipe is absolutely delicious based your mood!
3. Hands free – Grilling or cooking on the stove top will need baby sitting! This is a simple throw and forget it recipe (almost).

Can you use frozen corn?

Absolutely! This method works for both fresh and frozen ears. When using frozen ones, cook for 3 to 4 minutes at 400 degrees (for it to thaw), baste with melted butter or oil and continue cooking for additional 10 to 12 minutes, until done.

How to Pick the Perfect Corn?

Pulling the husks back to check a few kernels before buying is a great way to check for the perfect ear. However, this method makes them dry out faster and then becomes unsellable. So, here are a few tips to pick the perfect ear:

1. Husks – You want the husks to be bright green, free from brown spots and damp. They should be clinging fairly tightly and damp husk is a sign that the cob is fresh. Don’t choose husks that are starting to turn yellow or feels dry. You’ll also want to avoid husks with small brown holes.
2. Silks – Look for silks that are brown and tacky instead of dark brown or black. The darker color means that it is too old and should be passed by.
3. Touch – Gently squeeze the cob all over to feel the kernels. It should be firm with individual kernels feeling plump and consistent all the way to the top.

Is White or Yellow better?

The only difference between white and yellow is the naturally occurring pigment that makes the kernels yellow. The beta carotene in yellow cob gives them a bit of a nutritional edge over white variety and there is NO difference in flavor. If you are buying in the peak of summer, then most likely you are going to get a sweet and delicious ear, irrespective of the color.

How to prep?

This recipe calls for the cobs to be fully shucked. You can find both pre shucked or with husks in the grocery store. If you buy with husks then follow these directions to shuck them easily at home.

1. Remove the husks layer by layer and pull them off at the stem end.
2. Remove all the silk by gently pulling them away from the cob.
3. Use a knife or your hands to cut any stem end to fit.

How do you know when it is cooked?

Use a sharp knife to poke on one of the kernels. it is done when it feels tender. If it feels tough, then continue cooking for a few more minutes, until done.

Ingredients needed

All you need is corn, butter or oil, salt and pepper for a simple roasted cob. The flavored butters are optional but HIGHLY RECOMMENDED. For detailed measurements, see the recipe card below.

• Corn: Pick ears that are similar in size and sweet, that your family loves to eat. I like to go to farmers markets for the best selection. If it feels too long to fit in your air fryer, then break them in half.
• Butter or Oil – A slight coating of melted butter or oil (olive, avocado or vegetable oil), helps with the roasting process.
• Salt and pepper – Add to taste.
• Flavored Butters – Use any or all of the recommended butter recipes to make a delicious air fried cob.

Pro Tips for Success

1. Use fresh corn – The results are better when the ear is fresh!
2. Cut the corn ends to fit your air fryer basket – Or cut them in half for smaller appliance.
3. Cooking time – This will depend on the power and size of the air fryer used. After you cook your first batch, you will know what works best for the best roasted cob.
4. Turn once – Flip the cobs once halfway through cooking to cook them evenly.
5. Don’t overcrowd– Make sure there is room between the cobs for the air to circulate and do not over crowd them.

How to make?

1. Remove the husk and silk and cut them if half (if needed), if using a smaller air fryer.
2. Grease – Brush a thin coating of melted butter, olive or vegetable oil.
3. Cook – Cook at 400 degrees for 10 to 12 minutes.
4. Finish – When done, slather on any of the delicious butters on top and enjoy!

How to serve?

It is delicious as a quick snack or a side for dinner. Try any of these dinner ideas that pair well:

1. With Chicken recipes like chicken burger, chicken nuggets, baked cutlets, chicken meatballs or buffalo wings.
2. Perfect with pasta dishes like Garlic Butter Shrimp Pasta, Creamy Chicken Mushroom Pasta, Lemon Chicken Pasta, Penne Alla Vodka or Chicken Baked Ziti.
3. Make an entire air fryer dinner like Spicy Salmon with Skin, Chicken Tacos, Fried Rice, Lemon Pepper Wings, Garlic Bread, Garlic Parmesan Wings, Chicken Parmesan or Breaded Tilapia.

How to reheat?

If you are planning to serve the cobs later, then we recommend not using any butters after cooking. Reheat and, slather on the butter and serve immediately.

To re heat – Cook in pre heated 370 degrees appliance for 3 to 4 minutes or until heated through.

How to Store?

Store leftovers in the refrigerator in an airtight container for up to 4 days.

Frequently asked questions

More Air Fryer Veggies to try:

• Kale Chips <— Stays green
• Breaded Mushrooms
• Zucchini Parmesan Rounds <– Simple yet tasty
• Asparagus Fries
• Stuffed Mushrooms <— Vegetarian recipe
• Roasted Broccoli <— No burnt edges

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