Easy 15-Minute Air Fryer Roasted Corn on the Cob

There is nothing quite like biting into sweet, tender corn that has been blistered to perfection with rich seasonings and melted butter. Making corn on the

Equipment

• Air fryer — Circulates dry, high-velocity heat around the cobs for fast, even blistering without excess oil.
• Silicone-tipped tongs — Protects the non-stick coating of your air fryer basket while allowing a safe grip to rotate hot cobs.
• Small pastry brush — Applies an even, light coat of oil and melted butter across all kernels with minimal waste.
• Sharp chef’s knife — Trims husks or snaps long cobs in half cleanly to fit smaller basket dimensions.

Ingredients

• 4 medium ears of fresh sweet corn, shucked, silks thoroughly removed, and ends trimmed
• 1 tablespoon avocado oil or olive oil (use an oil with a high smoke point)
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, melted (optional; for brushing warm cobs immediately after cooking)
• 1 tablespoon chopped fresh cilantro or parsley (optional garnish)

Instructions

1. Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and allow it to preheat for 3 minutes to ensure rapid searing from the moment the cobs touch the basket.
2. Prep and Season: Pat the shucked corn dry with a paper towel. Place the cobs on a plate or cutting board, brush evenly on all sides with the avocado oil, and dust uniformly with kosher salt, garlic powder, smoked paprika, and black pepper. (Tip: To keep this dish high protein-friendly, rely on bold dry herbs and spices rather than heavy sugary glazes).
3. Arrange in the Basket: Place the seasoned cobs in a single layer inside the preheated air fryer basket, leaving at least half an inch between each ear so air can circulate unimpeded. If your cobs are too long, cut them in half crosswise.
4. Cook and Rotate: Air fry at 400°F (200°C) for 12 to 14 minutes. Use silicone-tipped tongs to turn the cobs halfway through (at the 6–7 minute mark) to ensure even browning and to check for golden, blistered spots.
5. Finish and Serve: The corn is ready when the kernels look plump, slightly blistered with light brown spots, and yield tenderly when pierced with a fork. Remove immediately, brush with melted butter if desired, garnish with fresh herbs, and serve hot.

Nutrition

Calories: 115 kcal · Protein: 3.5 g · Fat: s: 4.5 g Cholesterol: 0 mg (7.5 mg if using optional butter) · Carbohydrates: 17 g · Fiber: 2.5 g · Sugar: 5 g · Sodium: 295 mg