Corn on the Cob - Master Cookbook Recipe # 13

Name: Corn on the Cob - Master Cookbook Recipe # 13
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 ear per person
Cuisine: Southern
Ingredients: Fresh ears of corn (shucked and silk removed); Cooking spray (or softened salted butter); Salt and pepper to taste; Extra salted butter for serving

Air frying corn on the cob is a quick and easy way to get that delicious, roasted flavor without boiling a big pot of water. It comes out tender, sweet, and perfectly cooked every time.

This is recipe #13 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 7 minTotal time: 12 min

Cook mode Prevent screen from turning off

Ingredients

Fresh ears of corn (shucked and silk removed)
Cooking spray (or softened salted butter)
Salt and pepper to taste
Extra salted butter for serving

Instructions

Prep the Corn: Wash the shucked corn thoroughly and pat dry.
Coat: Spray each ear generously with cooking spray or rub them down with a little softened butter. This helps the kernels stay moist and brown slightly.
Air Fry: Place the corn in the air fryer basket. Cook at 380°F for about 7 minutes.
Remove: Use tongs to carefully remove the hot corn and transfer it to a plate.
Rest: Let the corn cool for 5 to 8 minutes. This resting period allows the heat to finish softening the kernels.
Season: Once rested, roll the corn in fresh butter and season with salt and pepper to taste.

Notes

Herb Butter Upgrade: For extra flavor, prepare an herb butter by finely mincing fresh herbs (like parsley, chives, or cilantro) and thoroughly incorporating them into softened, room-temperature butter.
Don't Overcrowd: Ensure there is enough space between the ears of corn for the air to circulate, which ensures even cooking.
Sweetness: If you're using very fresh, sweet summer corn, the air fryer really brings out the natural sugars through the light roasting process.