Air Fryer Corn on the Cob

Air fryer corn on the cob with golden, blistered kernels and a lightly crispy exterior in under 20 minutes. The quick air fryer method gives roasted-style caramelized flavor faster than the oven.

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Prep Time 5

Cook Time 14

Total Time 19

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 226

Ingredients Equipment Method Notes

Ingredients

Corn

4 corn Husked and cut in half if needed to fit the air fryer.

Seasoning

2 tbsp olive oil or melted butter Use either option to brush the corn.
0.25 tsp salt Use to taste, plus a pinch for the garlic butter.
0.25 tsp black pepper Use to taste.

Garlic butter

4 tbsp unsalted butter, softened Stays spreadable for immediate coating.
0.5 tsp garlic powder Mix into the softened butter.
0.25 tsp salt Pinch added to the garlic butter.

Garnish

1 fresh parsley Chopped or left whole for garnish, to taste.

Equipment

1 cast iron skillet

Method

Preheat and prep

Preheat the air fryer to 400°F.
Brush each corn ear all over with the olive oil or melted butter, then season with salt and black pepper.

Air fry the corn

Place the corn in the air fryer basket in a single layer; work in batches if needed.
Air fry for 12–14 minutes, turning once halfway, until the kernels are golden and blistered.

Make garlic butter and serve

Mix the softened butter with the garlic powder and a pinch of salt.
Remove the corn from the air fryer and immediately spread with garlic butter, garnish with fresh parsley, and serve.

Notes

For the best blistering, pat the corn dry after husking so the oil/butter clings well. Store leftovers in the refrigerator for up to 3 days; reheat in the air fryer at 350°F for 3–4 minutes to re-crisp. Freezing isn’t recommended because the kernels can become soft when thawed. For a dairy-free swap, use plant-based butter in place of the unsalted butter and brush with olive oil instead.