Air Fryer Corn on the Cob with Butter and Paprika
An ear of corn is quickly roasted with butter and paprika. The kernels stay juicy while the outside turns lightly golden.
- Time
- 18 min
- Serving
- 250 kcal
- Ingredients
- ≈ $0.78
- Protein
- 5 g
Ingredients
- 1 Corn on the cobpack 2 pcs ≈ $1.20 1 pcs
- 2 Butterpack 180 g ≈ $1.58 12 g
- 3 Paprika 2 g
- 4 Salt 2 g
- 5 Lime≈ $5.00 per kg 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Pat the cob dry before buttering: on dry kernels the butter sticks more evenly, and the surface browns faster at 200 °C.
- Substitutions
- Replace the lime with 10–15 g of lemon. You can replace the paprika with a pinch of ground pepper, the taste will be hotter.
- Common mistakes
- Corn is most often overcooked: the kernels shrivel, darken in spots and start to smell of roasted sugar before 14 minutes.
- Storing and reheating
- Keep the cooked cob in the fridge up to 2 days. Reheat in the air fryer for 3–4 minutes at 180 °C or eat it cold.
- Serve with
- Serve as a quick snack or a side to an omelet, chicken or a vegetable salad.
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