Boiling corn waters down the flavour. Dry heat concentrates it instead, and the air fryer gives you those toasted, slightly blackened kernels you would normally need a barbecue for. Butter goes on after, not before, because it burns at this temperature.
Everything you need
- 4 corn cobs, husked
- 1 tbsp olive oil
- ¼ cup (57 g) unsalted butter, softened
- 3 garlic cloves, crushed
- 2 tbsp fresh parsley, chopped
- ¼ cup (25 g) parmesan, grated
- 1 tsp fine salt
- 4 lime wedges, to serve
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Rub the cobs with the olive oil and a little salt. Halve them if they don't fit your basket, which is usually the case.
For this step
- 4 corn cobs
- 1 tbsp olive oil
- 1 tsp fine salt
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Preheat the air fryer to 200°C / 400°F for 3 minutes and lay the cobs in with a gap between each.
For this step
- 4 corn cobs
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Air fry for 7 minutes, then turn each cob a quarter roll and cook another 5 to 7 minutes, until charred in patches all round.
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Mash the butter with the garlic, parsley and the rest of the salt while the corn cooks.
For this step
- 4 corn cobs
- ¼ cup (57 g) unsalted butter
- 3 garlic cloves
- 2 tbsp fresh parsley
- 1 tsp fine salt
-
Brush the hot cobs generously with the garlic butter, letting it melt into the kernels.
For this step
- 4 corn cobs
- ¼ cup (57 g) unsalted butter
- 3 garlic cloves
-
Scatter over the parmesan and serve with lime wedges to squeeze.
For this step
- ¼ cup (25 g) parmesan
- 4 lime wedges
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Butter last, always. Brush it on before cooking and the milk solids scorch and taste bitter by the ten minute mark.
- Fresh in-season corn needs about 12 minutes. Older or frozen cobs need the full 14 and benefit from a spray of water halfway.
Make it your own
- Go full elote: swap the parsley butter for mayo, chilli powder, lime and crumbled feta.
- Cut the cooked kernels off and toss them into salads or fold them through rice.
Storing & reheating
Refrigerate for 3 days. Strip the kernels off before storing, since whole cobs take up half a fridge shelf and reheat unevenly.
Frequently asked
How long does corn on the cob take in an air fryer?
About 12 to 14 minutes at 200°C, turning once or twice. You're looking for browned and blistered patches, not uniform yellow.
Can I cook frozen corn cobs in an air fryer?
Yes, straight from frozen at 200°C for 16 to 18 minutes. Don't oil them until the surface ice has cooked off at around 5 minutes.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.