Corn on the Cob (Prep)
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Air frying corn on the cob is faster and easier than boiling, grilling, or roasting. This recipe shows you how to get perfectly tender and slightly charred corn in minutes. You'll also find instructions for optional Elote-style toppings.
Ingredients
- 2 ears of corn, shucked
- 1 tablespoon olive oil or melted butter
- Salt and pepper
For Elote-style (optional):
- 2 tablespoons mayonnaise
- 2 tablespoons cotija cheese, crumbled
- 1/2 teaspoon chili powder
- Lime wedges
- Fresh cilantro
Steps
- 01Shuck the corn and remove all silk.
- 02Cut each ear in half. This is necessary for most air fryer baskets. Full ears won't fit.
- 03Brush with oil or melted butter. Season with salt and pepper.
- 04Ready for the air fryer.
- 05For Elote-style: brush the cooked corn with mayo, roll in cotija cheese, dust with chili powder, squeeze lime juice over, and scatter cilantro.
Remove every strand of silk before cooking. Silk burns in the air fryer and sticks to the kernels. Run your hand down the ear under running water to catch the stubborn strands. The Elote toppings go on after cooking, not before. Mayo in the air fryer smokes.
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How to Air Fry It
- 01Preheat the air fryer to 400°F (200°C).
- 02Lightly spray the air fryer basket and corn with oil, then season with the Elote or Chili Lime seasoning.
- 03Place the corn in the air fryer basket in a single layer.
- 04Cook for 14 minutes, turning the corn halfway through the cooking time.
- 05Carefully remove the corn from the air fryer and serve immediately.
Lightly spray the basket or tray before cooking.
Recipe Notes
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Season it up
1 / 2
Pairs well
Meal Prep
Stores 3 days refrigerated. Reheat at 375°F (190°C) for 3-4 minutes. Won't be as crispy but still tasty.
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