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The Kitchn: Corn on the cob is the best thing to cook in the air fryer this summer

Kelli Foster, on

Serves 4

1 to 2 tablespoons unsalted butter

4 ears corn

1 teaspoon olive oil

1 teaspoon kosher salt, plus more for serving

1. Cut 1 to 2 tablespoons unsalted butter into 4 pieces and place on the edge of a cutting board or in a small bowl and let come to room temperature while you prepare the corn.

2. Heat an air fryer to 400 F. Meanwhile, shuck 4 ears corn if needed. If needed, cut each corn in half to fit in the air fryer in a single layer.


3. Rub the corn all over with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Working in batches if needed, place in the air fryer basket in a single layer, making sure they do not overlap.

4. Air-fry until tender and lightly charred around the edges, flipping halfway through, 6 to 8 minutes total.Rub all over with the butter. Sprinkle with more kosher salt if desired.

Recipe note: Refrigerate leftovers in an airtight container for up to five days.

(Kelli Foster is senior contributing food editor for, a nationally known blog for people who love food and home cooking. Submit any comments or questions to

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