Air Fryer Corn on the Cob
Air fryer corn on the cob cooks fast at 400°F for golden, lightly crisp kernels with minimal oil. This simple method uses olive oil, salt, and pepper and is ready in about 15 minutes. Perfect for an easy weeknight side without boiling or grilling.
Equipment
- Air fryer
- Pastry brush
- Tongs
- Small bowl
Ingredients
- 4 ears corn on the cob husks and silk removed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Preheat air fryer to 400°F for 3 minutes.
- Brush each ear of corn with olive oil, coating all sides evenly.
- Season evenly with kosher salt and black pepper.
- Place corn in a single layer in the air fryer basket, leaving space between ears.
- Air fry for 12 minutes total.
- At 6 minutes, open the basket and flip each ear with tongs.
- Check for golden kernels at 12 minutes; add 2 more minutes if needed based on size and model.
- Remove with tongs and let cool for 2 minutes before serving.
Notes
- For spicier corn, add smoked paprika or chili powder to the oil before brushing.
- If your air fryer runs hot, start checking at 10 minutes to prevent over-browning.
- Frozen corn works; cook about 15 minutes total, flipping halfway.
- Garlic-herb variation: mix garlic powder and dried parsley into the oil; finish with grated Parmesan.
- Sweet glazed variation: brush with a honey-butter mix during the last 2 minutes; watch closely at 400°F.
- Husks-on method: soak husks and add about 5 minutes, but results are less crisp.
- Reheat: air fry at 350°F for about 5 minutes; or wrap in foil and warm in a 375°F oven for 10 minutes.
- Storage: up to 2 hours at room temp; 3–4 days refrigerated in an airtight container; freezing not recommended.