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Air Fryer Corn on the Cob Without Foil

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Husked corn ears rubbed with butter and air fried at high heat until lightly charred and caramelized. No foil, no boiling water—just sweet, smoky kernels in about 15 minutes.

Ingredients

Scale
  • 4 ears of corn, husked
  • 2 tbsp butter, softened (or olive oil)
  • Salt and black pepper

Instructions

  1. Remove husks and silk from the corn completely.
  2. Rub each ear with softened butter and sprinkle with salt and pepper.
  3. Preheat your air fryer to 400°F.
  4. Place the corn ears in the basket. If your air fryer is compact, cut the ears in half to fit.
  5. Air fry at 400°F for 12 to 15 minutes, turning the cobs every 4 to 5 minutes with tongs for even charring on all sides. The kernels should be lightly charred in spots and the corn should be tender when pierced with a knife.
  6. Serve immediately with additional butter, salt, and desired toppings.

Notes

Fresh corn is best. Frozen cobs can be used but add 3–4 minutes and won’t caramelize as well.

Don’t skip the fat. Butter or oil on the surface allows the sugars to caramelize against the hot basket. Dry corn won’t brown as effectively.

Turn regularly. Rotate every 4–5 minutes for even charring; the side touching the basket browns fastest.

Elotes variation: After air frying, brush with a mix of 3 tbsp mayo and 1 tbsp sour cream, roll in crumbled cotija, sprinkle with chili powder and smoked paprika, and finish with lime juice and cilantro.

Garlic Parmesan variation: Brush hot corn with garlic butter (2 tbsp melted butter + 2 minced garlic cloves), then sprinkle with grated Parmesan and fresh parsley.

Reheating: Air fry leftovers at 375°F for 4–5 minutes, turning once.

Find it online: https://airfrycentral.com/air-fryer-corn-on-the-cob-without-foil-charred-and-sweet/