Sweet Corn on the Cob
Sweet Corn on the Cob features shucked corn, softened butter, and Parmesan; air fry at 400°F for 14 minutes until tender with golden-brown char marks.
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Method
- 1
Shuck corn and pat dry. Rub each ear with softened butter, salt, and pepper.
- 2
Place in the air fryer basket. Air fry at 400°F for 12-14 minutes, turning every 4 minutes for even charring.
- 3
Corn is done when kernels are tender and you see golden-brown char marks.
- 4
Brush with melted butter. Sprinkle with Parmesan, herbs, and a squeeze of lime.
Pro tip. Turn the corn frequently for even charring on all sides. For Mexican street corn style, slather with mayo, cotija, chili powder, and lime.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-4 minutes. Brush with butter before reheating so the kernels don't shrivel. Full reheat guide for corn on the cob.
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