4 ears fresh corn on the cob

2 tablespoons unsalted butter, melted

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder or paprika (optional)

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Husk the corn, removing the green husks and silk.
Brush melted butter over each ear of corn.
Sprinkle with salt, pepper, and any optional seasonings.
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Place seasoned corn in a single layer in the basket, working in batches if needed.
Air fry for 10–12 minutes, turning halfway through, until golden and crispy-tender.
Serve hot with extra butter if desired.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the air fryer at 350°F (175°C) for 3–4 minutes for best texture.

Customize with Parmesan, chili powder, lime, or honey for flavor variations.

No need to boil corn before air frying.

For extra crispiness, cook 1–2 minutes longer while watching closely.