Air Fryer Corn on the Cob
This air fryer corn on the cob delivers grill-like char and a crispy-golden exterior in just 15 minutes. Cooking at 380°F keeps the kernels juicy while creating caramelized spots without boiling water or heating up the kitchen. It works with fresh or frozen corn for an easy summer side.
Equipment
- Air fryer
- Pastry brush
- Tongs
Ingredients
- 4 ears corn on the cob husked
- 1 teaspoon extra-virgin olive oil for brushing
- 1/4 teaspoon sea salt
- to taste black pepper freshly ground
- lime wedges optional, for serving
- fresh cilantro optional, chopped, for garnish
Instructions
- Remove all husks and silk from the corn ears.
- Pat each ear completely dry with paper towels.
- Brush olive oil evenly over all sides of the corn.
- Season with sea salt and freshly ground black pepper.
- Preheat the air fryer to 380°F for 3 minutes.
- Arrange the corn in a single layer in the air fryer basket.
- Cook for 8 minutes without opening the basket.
- Use tongs to flip each ear carefully.
- Cook for an additional 6–7 minutes, until golden-brown spots appear and kernels are tender.
- Remove and let rest for 2 minutes before serving.
- Squeeze lime wedges over the top if using.
- Garnish with chopped cilantro, if desired.
Notes
- For frozen corn on the cob, add 2–3 minutes to the total cook time; no need to thaw, but pat off ice crystals.
- Skip foil for better air circulation and crispier results.
- Do not overcrowd the basket; leave space for air to circulate.
- If your air fryer runs hot, try 370°F and add about 1 minute per side.
- Reheat leftovers in the air fryer at 350°F for 3–4 minutes to restore crispness.
- Variation: For corn ribs, cut each ear into thirds lengthwise, season, and cook the same way.