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Air Fryer Corn on the Cob

Air fryer corn on the cob with golden, blistered kernels and a lightly crispy exterior in under 20 minutes. Preheated air-frying + garlic butter gives caramelized roasted flavor faster than the oven.
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Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Corn on the cob
  • 4 corn Husked; cut in half if needed to fit the air fryer.
  • 2 tbsp olive oil Or use melted butter.
  • 0.5 tsp salt Plus more to taste for seasoning and finishing (pinch of salt in garlic butter).
  • 0.25 tsp black pepper To taste.
Garlic butter
  • 4 tbsp unsalted butter Softened.
  • 0.5 tsp garlic powder
  • 1 fresh parsley For garnish.

Equipment

  • 1 air fryer

Method
 

Preheat and prep corn
  1. Preheat your air fryer to 400°F for 3 minutes so it’s hot before the corn goes in.
  2. Brush each corn ear all over with olive oil or melted butter, then season with salt and black pepper.
Air fry
  1. Place corn in the air fryer basket in a single layer (work in batches if needed).
  2. Air fry for 12–14 minutes, turning once halfway, until kernels are golden and blistered.
Finish with garlic butter
  1. Mix the softened butter with garlic powder and a pinch of salt until combined.
  2. Remove corn from the air fryer and immediately spread with garlic butter, garnish with fresh parsley, and serve.

Notes

For the crispiest blistering, keep a single layer and avoid overcrowding the basket; you can cut cobs in half so hot air circulates. Store leftovers in the fridge up to 3 days in an airtight container; reheat in the air fryer at 350°F for 3–4 minutes. Freezing isn’t recommended because kernels can soften. For a dairy-light option, use vegan butter in place of the unsalted butter and keep the rest the same.