Air Fryer Corn on the cob is super fast, hands-free and is ready in 10 minutes. It is insanely delicious slathered with some garlic parmesan, chili lime or garlic herb butter.
For this air fryer corn on the cob recipe, I used shucked corn, brushed them with some oil and then roasted them in the air fryer. It caramelizes the kernels perfectly without firing up your out door grill to make your favorite summer dishes.
It's especially incredible when slathered on with a compound butter, like garlic parmesan butter, chili lime butter or garlic herb butter. It takes the air fryer corn on the cob to the next level!
Compound butter is butter mixed with flavorful aromatics and spices. As the butter melts into the warm kernels, it adds complex flavor profiles.
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Why this recipe works?
I wanted to find a way to caramelize the kernels with a roasted char, making them juicy and without drying them out. The hot air from the air fryer toasts the kernels, deepening their natural sweetness. It is then elevated to the next level, by slathering on with mega flavorful butters.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Corn: You can find white and yellow cobs in the grocery store. 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, but 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.
- Butter or Oil - A slight coating of melted butter or oil (olive, avocado or vegetable oil), keeps them drying out.
- Salt and pepper - Add to taste.
- Compound Butters - Use any of the recommended butter recipes to make a delicious air fryer corn on the cob.
👩🌾 How to buy corn?
When selecting corn, look for ears with bright green leaves, with no signs of wilting and feels heavy for its weight. The kernels inside should look full and juicy. More in-depth tips:
- 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.
- 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.
- 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.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Brush corn evenly with melted butter or oil. If you are not planning to use any compound butters later, then season the cobs with salt and pepper.
Pro tip: 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.
- Remove the husks layer by layer and pull them off at the stem end.
- Remove all the silk by gently pulling them away from the cob.
- Use a knife or your hands to cut any stem end to fit.
2. Pre heat air fryer to 400°F for 12 minutes. When hot, place cobs and cook for 10 to 12 minutes (turning once half way through), or until cooked through and you see a golden spots.
Tip: If using frozen corn, 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.
Tip: How to know when it's done? Use a sharp knife to poke on one of the kernels. It is done when it feels tender. Continue cooking for a few more minutes, if it feels tough.
Remove from air fryer and liberally brush any of the compound butters. Serve hot!
Pro tip: How to soften butter in a hurry? If you don't have room temperature butter, then here's a hack to try - Cut a stick of cold butter in half and place it on a plate. Microwave for 1 minute to 1 ½ minutes at 10 percent power, until it feels softened enough.
How to serve?
This air fryer corn on the cob is delicious as a quick snack or a side for dinner like Garlic Butter Shrimp Pasta or Chicken Baked Ziti.
Storage and Reheating
Store leftovers in the refrigerator in an airtight container for up to 4 days. It is also delicious made into Mexican quinoa salad.
If you are planning to serve the cobs later, then I recommend using the compound butters just before eating. Reheat, slather on the butter and serve immediately.
To re heat - Cook in pre heated 370 degrees air fryer, for 3 to 4 minutes or until heated through.
🌽 Did you know? The sugars begin converting to starch as soon as the ear is harvested. So buy your corn as fresh as possible, store in the refrigerator and cook it in a day or two. If you have to store it longer, wrap the unhusked ears in damp paper towels and then refrigerate in a plastic produce bag.
Helpful tips
- Use fresh corn - The results are better when the ear is fresh!
- Cut the corn ends to fit your air fryer basket - Or cut them in half for smaller fryer.
- 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.
- Turn once - Flip the cobs once halfway through cooking to cook them evenly.
- Don’t overcrowd- Make sure there is room between the cobs for the air to circulate and do not over crowd them.
Recipe FAQs
No. Popcorn kernels are small, hard kernels that trap it's moisture. When heated, the moisture turns into steam and the pressure builds, making the kernels ultimately explode and the hulls are turned inside out.
Fresh sweet corn, on the other hand, has a much softer hull and the steam escapes as it cooks.
Absolutely! You can wrap cobs in foil and then air fry for a steamed corn on the cob made in your air fryer.
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Air Fryer Corn on the Cob
Ingredients
- 4 corn on the cob
- 1 tablespoon Melted unsalted butter, olive or vegetable oil
- Salt and Pepper, to taste optional
- Flavored butters see recipe notes
Items used
Instructions
- Brush corn evenly with melted butter or oil. If you are not planning to use any compound butters later, then season the cobs with salt and pepper.
- Pre heat air fryer to 400°F for 12 minutes. When hot, place corn and cook for 10 to 12 minutes (turning once half way through), or until cooked through and you see a few golden spots on the corn.Tip: How to know when it's done? Use a sharp knife to poke on one of the kernels. It is done when it feels tender. Continue cooking for a few more minutes, if it feels tough.
- Remove from air fryer and liberally brush any of the following butters. Serve hot!
Notes
Compounds Butters
1. Garlic Parmesan Butter - Mix 4 tablespoons room temperature unsalted butter, 2 finely grated garlic cloves, ¼ cup finely grated parmesan cheese, ¼ teaspoon Italian seasoning, ¼ teaspoon salt and 1 pinch red pepper flakes in a bowl. 2. Chili Lime Butter - Mix 4 tablespoons room temperature unsalted butter, 1 tablespoon minced cilantro, 1 teaspoon lime juice, ¾ teaspoon chili powder, ½ teaspoon lime zest, ¼ teaspoon cayenne powder, ¼ teaspoon salt together. 3. Garlic Herb Butter - Mix 4 tablespoons room temperature unsalted butter, 2 finely grated garlic cloves, 1 tablespoon minced parsley and ¼ teaspoon salt together.Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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