Step by step

Method

5 steps

1. 1

   Husk 4 ears of corn and pull off the silk (or leave the husks on for a softer steam — season after peeling). If husked, brush lightly with 1–2 tablespoons melted butter or oil and season with kosher salt and black pepper.

2. 2

   Preheat the air fryer to 390°F. Lay the ears in a single layer; cut them in half if they won't fit.

3. 3

   Air fry 12–16 minutes, turning halfway, until the kernels are tender when poked and lightly blistered in spots. Fresh summer corn finishes toward the shorter end; older ears need closer to 16.

4. 4

   Brush with more butter while they're hot. Add chili powder, a squeeze of lime, grated Parmesan, or chopped cilantro if you want.

5. 5

   Serve right away — corn cools fast and the butter firms up. You want sweet blistered corn with juicy kernels — not pale steamed cobs or dried-out chewy rows.