The air fryer does it again! Just when I think I can’t love this countertop powerhouse any more, I try a new recipe that just amazes me. And simply put, air fryer corn on the cob absolutely floored me. You don’t need to wait for a pot of water to boil or the grill to heat up because the air-fried results are the best of both of those worlds: the most tender-crisp kernels, plus some browned kernels and very lightly charred edges. Of all the ways to cook corn on the cob, the air fryer is my new favorite.

Why you’ll love it

How to choose the best corn

When I’m shopping for corn on the cob, I try to pick ears that feel heavy for their size since that usually means the kernels are juicy and fresh. Avoid husks that look pale, dry, or loose around the cob. If the very top of the corn feels soft or mushy, I skip it. And if you can shop at a local farm stand in peak summer, even better! Freshly-picked corn is noticeably sweeter.

Air Fryer Corn on the Cob

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 four 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 four ears corn if needed. If needed, cut each corn in half to fit in the air fryer in a single layer.

3. Rub then 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 four days.

(Kelli Foster is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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