Air Fryer Corn on the Cob

My air fryer corn on the cob is a summertime game-changer! I count on this easy method to get perfectly tender roasted corn kernels every time.

My Favorite Way to Cook Corn on the Cob in the Air Fryer

Corn on the cob is such a classic summer food, so for a long time, I always threw them on the grill. But one night when I had some ears that needed to be cooked and it was pouring rain outside, I decided to try making air fryer corn on the cob.

My husband Ben grew up eating boiled corn and never fully came around to grilled corn, so when I told him I was going to try a new air fryer method, he was skeptical. To be honest, I wasn’t sure what to expect, but it seemed like a fun experiment.

I was so happy when I pulled the ears out and found brown roasted corn kernels that were still tender and juicy when I bit into them! By the time I asked him what he thought of the new method, I’m pretty sure he’d already devoured an entire ear and was reaching for a second one.

Now, I prefer to cook corn in the air fryer rather than on the grill. I also love that this method doesn’t require bringing a giant pot of water up to boiling and heating up my whole kitchen!

And, if you love good air fryer vegetable recipes, try my recipes for air fryer green beans, air fryer green tomatoes, air fryer sweet potato fries, and air fryer asparagus.

Air Fry Corn on the Cob Ingredients

• Ears of corn – Fresh sweet corn tastes the best and has the juiciest kernels. I like grabbing it from the farmers market when it’s in season.
• Butter – I baste the corn before cooking to give the kernels richness and bring out their natural sweetness.
• Dried or fresh parsley – I mix this in with the butter for a pop of color and freshness. Other herbs like fresh basil or cilantro will also work.
• Sea salt – Brings out the natural flavor of the corn. I like flaky sea salt, but regular salt will also work.

How to Cook Corn on the Cob in the Air Fryer

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the air fryer to 400 degrees.

STEP TWO: Mix the melted butter, parsley (if using), and sea salt in a bowl and baste the mixture onto the ears of corn.

STEP THREE: Place the corn cobs in the air fryer basket or tray and air fry for about 13 minutes, turning the corn cobs halfway through.

Tips For the Best Air Fried Corn on the Cob

• I cook the ears in a single layer and make sure the corn isn’t touching so the hot air has plenty of room to circulate.
• Use a corn de-silker to remove every bit of silk easily. I hate when little strands get stuck in the kernels after cooking.
• I swear by fresh sweet corn for the juiciest, most flavorful results. I always try to buy it the same day I plan to cook.
• Take the husks off so they don’t burn in the air fryer. I remove everything before cooking.
• I use aluminum foil if I want softer corn without crispy spots. This is my trick if I want the ears to taste like boiled corn without needing to boil a pot of water. My daughter Leah loves her corn this way.

Air Fryer Corn on the Cob Variations and Substitutions

• My kids love when I roll the ears in Parmesan cheese while the corn is still hot for a salty, cheesy coating.
• If I want to make Mexican street corn (elote), I’ll top the corn with mayo or sour cream, black pepper, chili powder, feta cheese, lime juice, and fresh cilantro.
• Brush with garlic butter for a rich, savory version. I make this one often when serving pasta or grilled meats.
• I sometimes add smoked paprika for a subtle smoky flavor without firing up the grill.
• For a lighter version, I’ll use olive oil instead of butter or skip the fat altogether for a simple side.
• To switch up the flavor, I’ll use different herbs like basil or cilantro in place of parsley.

What to Serve with Air Fryer Corn

A classic summer side dish like corn on the cob is perfect alongside my air fryer hamburgers, air fryer hot dogs, air fryer chicken legs, and air fryer baby back ribs!

I also love serving it with other warm-weather sides like BLT pasta salad, cucumber salad, and some air fryer s’mores for dessert!

Air Fryer Corn on the Cob FAQs

How to cook air fryer frozen corn on the cob

If I need to use frozen ears of corn, I start by preheating the air fryer to 380 degrees F. Once hot, I cook the frozen corn for 3-4 minutes to start the thawing process, then I baste with my usual butter, sea salt, and parsley mixture. After that, I air fry the corn for 10-12 minutes until the kernels are starting to brown.

How to reheat corn on the cob in the air fryer

I reheat leftover corn in my air fryer preheated to 350 degrees F for 3–4 minutes, just until it’s warmed through. If I want it extra juicy, I brush on a little butter before reheating.

How to store extra air fryer corn on the cob

If I have leftover corn on the cob, I let the ears cool completely, then store them in an airtight container in the refrigerator. They keep well for about 3 days, and I use them for quick sides or to add kernels to salads and soups.

How to Use Leftover air fried Corn on the Cob

If you have extra corn on the cob, you can add them into this easy corn casserole recipe, creamy jalapeno corn, or macaroni corn casserole.

You can also add them to this bbq salad, toss them in a pasta salad, use them in tacos, or reheat them in the air fryer using the directions above!

How to pick the perfect corn

If I have leftover corn on the cob, I let the ears cool completely, then store them in an airtight container in the refrigerator. They keep well for about 3 days, and I use them for quick sides or to add kernels to salads and soups.

How to use leftover air fryer corn

If I don’t want to eat my leftover corn straight from the cob, I’ll slice the kernels off and add them to my easy corn casserole recipe, creamy jalapeno corn, or macaroni corn casserole! They’re also delicious in my BBQ salad or on tacos.

More Easy Air Fryer Side Dish Recipes

• Air fryer biscuits
• Air fryer mac and cheese
• Air fryer hush puppies
• Air fryer garlic bread
• Air fryer hasselback potatoes