Air fryer corn on the cob is a quick and easy side, yielding crisp-tender and golden ears of corn in just 10 minutes. For a twist, try our Mediterranean take on elote with tangy feta-yogurt sauce, Aleppo pepper, and Greek oregano.
Sweet, juicy corn on the cob is one of summer’s simplest pleasures, and this air fryer corn recipe makes it even easier to enjoy. In just 10 minutes, you get beautifully cooked corn with caramelized edges and tender kernels, without waiting for a pot of water to boil or a grill to come up to temperature.
The beauty of this recipe lies in its simplicity. The dry heat of the air fryer gives the corn an almost roasted quality, and I think it cooks more evenly than in the microwave. Like our grilled corn on the cob, it’s a great side dish for grilled meats, summer salads, or casual backyard dinners, but it requires even less effort.
Serve it as-is with just a drizzle of olive oil and a little salt, or dress it up by rolling each ear in a tangy yogurt-feta mixture. Then finish it with lemon, oregano, and Aleppo pepper to make a Mediterranean twist on elote, or Mexican street corn. One way or another, it’s a side dish I’ll be making as often as I can before summer is over!
Table of Contents
What’s in Air Fryer Corn on the Cob?
Air fryer corn requires only a brush of good olive oil and a sprinkle of salt, but you can dress it up with optional toppings for extra flair. Here’s what you’ll need to make it.
Ingredients for Air Fryer Corn
- Corn on the cob: Fresh ears of sweet corn are the star of this recipe. Look for bright green husks and plump kernels that feel firm when pressed. Depending on the basket size of your air fryer, you may want to cut or break the ears in half to help them fit. This recipe would also work with ears of frozen corn, though I would recommend letting them defrost in the fridge overnight before cooking them this way.
- Extra virgin olive oil helps the corn brown and sizzle a bit in the dry heat of the air fryer. It’s also delicious drizzled on top before serving for those who grew up slathering corn in butter and looking for an equally delicious option with less saturated fat! I recommend it with our buttery Nocellara olive oil from Italy.
- Kosher salt enhances the natural sweetness of the corn. Fine sea salt or table salt is also fine!
- Aleppo pepper is optional, but it adds a gentle, fruity heat that complements the corn’s sweetness.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Grab a bottle of our Aleppo-style pepper
- Chopped parsley adds a fresh, herbal finish and a pop of color. Feel free to replace it with any other fresh herb you like.
- Lemon zest brightens up sweet corn with citrusy zing. Use a microplane to zest just the yellow part of the peel. Feel free to skip it or substitute lime.
Additional Ingredients for Mediterranean Street Corn
If you want to take this sweet corn recipe to the next level, grab the ingredients below for my Mediterranean take on Elote.
- Feta cheese: Salty and tangy, feta forms the base of the creamy spread. Crumble it finely so it blends easily with the yogurt.
- Greek yogurt adds creaminess that complements the saltiness of the feta. The tanginess of the yogurt mimics the addition of lime in traditional elote.
- Garlic: Just one grated clove adds a savory punch to the creamy mixture. Grating the garlic helps it disperse throughout the sauce.
- Greek oregano: A sprinkle of earthy and aromatic dried oregano combined with the flavors of the yogurt, feta, and lemon really helps these flavors read as Mediterranean, especially Greek oregano.
- Kefalotyri or Parmesan cheese: To replace the cotija, a nutty aged cow’s milk cheese, sprinkled on original elote, I reached for finely grated kefalotyri, a Greek cheese with a similar salty-nutty flavor. Finely grated Parmesan works equally well.
- Extra virgin olive oil: Mayonnaise is a key component of classic elote, and while developing this recipe, I found myself missing the richness it provides. I found that stirring in a splash of buttery olive oil to the yogurt mixture helped to round out the flavors in a similar way.
How to Make Corn on the Cob in the Air Fryer
I love that cooking corn on the cob in the air fryer is largely an unattended process! Take the extra step to make the street corn version, and it’ll only take a few moments more. Here’s the whole process step by step.
- Air fry the corn. Preheat an air fryer to 375°F. Brush 4 ears shucked corn on the cob with olive oil and sprinkle them with salt. Air fry for 10 to 12 minutes, checking occasionally, until tender and the ends of the ear are beginning to brown.
- Finish and serve. If you like, drizzle a little more olive oil over the corn and sprinkle them with Aleppo pepper, chopped parsley, and lemon zest. Serve immediately.
- To make Mediterranean Street Corn: While the corn is cooking, in a wide plate mix together the 1/2 cup (3 ounces) finely crumbled feta cheese, 1/2 cup plain Greek yogurt, 1 tablespoon of extra virgin olive oil, 1 grated garlic clove, 1 teaspoon dried Greek oregano, 1/2 teaspoon Aleppo pepper, and a pinch of salt, stir until well combined. Alternatively, blend the mixture in a small food processor and spread it onto a plate.
- Add toppings. One at a time, roll each cooked ear of corn in the feta sauce, then sprinkle it with finely grated Kefalotyri or Parmesan cheese, chopped parsley, and lemon zest. Finish with another sprinkle each of Aleppo pepper and Greek oregano.
What to Serve with Air Fryer Corn on the Cob
Air fryer corn on the cob makes an easy side dish for any summer meal, but this is a largely hands-off preparation I tend to use when I’m pulling dinner together quickly on the stove top. I love it as a side to this healthy ground turkey skillet with white beans, tomatoes, and croutons, or tangy Mediterranean Chicken with Tomatoes and Olives.
The Mediterranean Street Corn option would be such a tasty accompaniment to our Mediterranean salmon tacos or Tantuni, Turkish steak wraps in lavash flatbreads.
More Summer Corn Recipes
Salads
Grilled Corn Salad
Sides and Small Plates
Summer Pasta Salad with Corn, Zucchini, and Basil Vinaigrette
Mediterranean Diet Recipes
Grilled Romaine Salad with Corn, Tomatoes, and Tahini
Browse all Mediterranean recipes.
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Air Fryer Corn on the Cob
Equipment
Ingredients
- 4 ears shucked corn on the cob
- 2 tablespoons Extra virgin olive oil, for brushing
- Kosher salt
- Aleppo Pepper (optional)
- chopped parsley leaves (optional)
- lemon zest (optional)
For the Medtierranean Take On Elote (optional)
- 1/2 cup plain Greek Yogurt
- 1/2 cup feta cheese
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, grated
- 1 teaspoon Greek oregano
- 1/2 teaspoon Aleppo pepper
- 1/8 teaspoon kosher salt
- 1/2 cup Kefalotyri or parmesean cheese, finely grated
Instructions
- Air fry the corn. Preheat an air fryer to 375°F. Brush the corn with olive oil and sprinkle it with salt. Air fry for 10 to 12 minutes, checking occasionally, until tender and the ends of the ear are beginning to brown.
- Finish and serve. If you like, drizzle a little more olive oil over the corn and sprinkle them with Aleppo pepper, chopped parsley, and lemon zest. Serve immediately.
For the Mediterranean Take on Elote
- Make the coating. On a wide plate, combine feta, yogurt, olive oil, garlic, oregano, Aleppo pepper, and salt. Stir well to combine. Spread it out on a plate, and roll each ear in the topping. Sprinkle with Parmesan or Kefalotyri cheese and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- Nutritional value: The nutritional value does not include the Mediterranean take on elote. If you use the sauce, it’s 228 calories per serving.
- More servings? You can absolutely use this same method to cook more (or fewer) ears of corn. I specified four ears here based on the capacity of many air fryers. Depending on the basket size you may want to cut or break the ears in half to help them fit.
Nutrition
Exotic 4-Pack
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