📝 About This Recipe
Experience the ultimate summer staple with a modern twist that guarantees perfectly tender kernels and a subtle char every time. By utilizing the air fryer, we achieve a 'roasted' depth of flavor without the hassle of a grill or the sogginess of boiling water. This recipe elevates humble corn on the cob with a luscious garlic-herb compound butter and a dusting of smoky spices for a side dish that truly steals the spotlight.
🥗 Ingredients
The Corn
- 4 ears Fresh Sweet Corn (shucked and silks removed)
- 1 tablespoon Avocado Oil (or any high-smoke point oil)
Garlic-Herb Compound Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 2 cloves Garlic (minced into a fine paste)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Fresh Chives (thinly sliced)
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Cotija Cheese (crumbled (optional))
- 1 Lime (cut into wedges)
- 1 pinch Red Chili Flakes (for a hint of heat)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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2
Prepare the corn by removing the husks and all the fine silk threads. If the ears are too long for your basket, snap or cut them in half.
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3
Lightly pat the corn dry with a paper towel; moisture on the surface can prevent that beautiful roasted char we're looking for.
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4
In a small bowl, prepare the compound butter by mixing the softened butter, minced garlic, parsley, chives, smoked paprika, salt, and pepper until smooth.
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5
Lightly brush each ear of corn with the avocado oil. This acts as a conductor for the heat before we add the butter later.
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6
Place the corn in the air fryer basket in a single layer, ensuring they aren't overcrowded so the air can circulate freely.
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7
Air fry at 400°F for 6 minutes. You should hear a slight sizzling sound as the natural sugars begin to caramelize.
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8
Open the basket and use tongs to rotate each ear of corn 180 degrees to ensure even browning.
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9
Continue air frying for another 4-6 minutes. The kernels should look plump, vibrant yellow, and show small spots of golden brown char.
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10
During the last 2 minutes of cooking, carefully brush a small amount of the garlic-herb butter over the hot corn while it's still in the basket.
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11
Remove the corn from the air fryer and immediately transfer to a serving platter.
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12
Slather the remaining compound butter generously over the hot ears, letting it melt into the crevices between the kernels.
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13
Sprinkle with crumbled Cotija cheese and a pinch of red chili flakes if you desire an extra kick.
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14
Serve immediately with fresh lime wedges on the side for a bright, acidic finish.
💡 Chef's Tips
Choose corn with bright green, moist husks to ensure the kernels inside are fresh and juicy. Don't skip the preheating step; the initial blast of heat is what creates the 'grilled' texture. If using frozen corn on the cob, thaw it completely and pat it very dry before following the recipe. Adjust the salt at the very end; Cotija cheese is naturally salty, so you may need less than you think. For a vegan version, substitute the butter with a high-quality plant-based butter and omit the cheese.
🍽️ Serving Suggestions
Pairs perfectly with grilled ribeye steak or BBQ baby back ribs. Serve alongside a crisp Mexican Lager or a chilled glass of Sauvignon Blanc. Excellent as a side for fish tacos or shrimp skewers. Complement the sweetness of the corn with a zesty cilantro-lime rice. For a complete vegetarian feast, serve with a black bean and avocado salad.