Air Fryer Corn on the Cob

Having grown up in the Romanian countryside, the corn on the cob season holds a special place in my heart. From mid August into early September, eating corn on the cob is a national sport.

Boiled corn and barbequed corn on an open fire are our preferred methods to best enjoy this nature's wonder. But now the air fryer corn on the cob has just blown my mind, it's absolutely incredible!

Some people might cook it for a lot less, but unless I boil it, the best bits of the corn are the charred bits, they are amazingly crunchy and remind me of childhood and happiness.

I know that around the world corn on the cob is enjoyed with lots of toppings, some richer than others, but to me, less is definitely more. I am a simple girl and I like the simple things in life. So only butter and salt for me, pretty please!

Ingredients used

• corn on the cob in husk - it's my go-to corn on the cob, if you find it at your local farmer's market or supermarkets, lucky you! If not, supermarkets might have the pre-packed corn on the cob
• melted butter - adds richness and helps with the golden colour
• salt - be as generous as you like with salt

Variations

Butter can be replaced with oil for your choice, although the taste won't be as rich and on the sweeter side. I would definitely brush it with either butter or oil before air frying to get the best results.

You can go for any toppings of your choice if you aren't the biggest fan of simple corn on the cob: spices like paprika, chilli, harrissa, cumin, coriander, etc, parmesan or other hard cheese, mayo, sour cream and so on.

Step-by-step photos and instructions

• peel off the out leaves of the corns, and remove the silk
• brush the corns well with the melted butter
• air fry for 25 minutes at 200 degrees Celsius ( 390 Fahrenheit) turning them around half the way through the air frying
• once they are ready, season generously with salt, and enjoy

Expert tips

Use fresh corn on the cob for this recipe, the fresher, the better results, otherwise the corn will be dry and rather tough, and simply not as enjoyable.

To check for freshness, peel off a small section of the husk awaym and use your thumb to press againist a few kernels. If there is juice squirting out when they pop, the corn is fresh and ready to be cooked.

If you do not cook the corn straight away, I recommend it to be kept in a cool place, or refrigerated, it does dry out quick if left in a warm room.

What to use leftover corn on the cob for

If you happened to cook way too much corn, it can be put to great use in lots of yummy salads, pasta bakes, savoury muffins and pretty much anything you would use sweetcorn in.

My Tuna Sweetcorn Pasta Salad and Avocado Corn Salad can both be made with the air fryer corn. Simpy hold the ear of corn straight, with the stem-side resting on the cutting board, then slice down all sides of the corn to remove the kernels.