Air-Fryer Butter Corn

Steps

How to make it

Prep 5 min · Cook 12 min

1. Peel away outer husks, leaving the innermost 1–2 layers. Rinse, drain, and pat dry with paper towels. Halve if too long for the basket.
2. Soften butter (15 g) at room temperature; mix with a pinch of salt and black pepper into a spread. Brush evenly over kernels and into leaf gaps; rest 2 minutes so seasoning adheres.
3. Preheat air fryer to 180°C for 3 minutes.
4. Place corn in the basket in a single layer—do not stack. If using two halves side by side, leave a gap in the middle for hot air to circulate.
5. Air-fry at 180°C for 8 minutes; open the basket and flip or rotate the corn once for even browning.
6. Air-fry 4–5 minutes more until kernels are plump and lightly charred; a skewer should pierce through easily.
7. Peel away outer leaves (or serve in sections with leaves). Sprinkle a little more salt and black pepper while hot; serve immediately.

Tips & storage

Make it easier

• For vegan, use olive oil—slightly different but still aromatic.
• Pat ingredients dry and arrange them in a single layer with room for airflow so they brown evenly.

Best fresh; reheated corn turns firm.