Racion

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
Air Fryer Corn on the Cob with Butter and Paprika

Ingredients

1
  1. 1 Corn on the cobpack 2 pcs ≈ $1.20 1 pcs
  2. 2 Butterpack 180 g ≈ $1.58 12 g
  3. 3 Paprika 2 g
  4. 4 Salt 2 g
  5. 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

  1. Remove the husk and silk from the corn1 cob, then pat it dry.

  2. Soften the butter2 and mix it with the paprika and salt.

  3. Brush the corn1 cob all over with the spiced butter2.

  4. Cook in the air fryer at 200 °C for 12–14 minutes, turning the cob after 7 minutes.

  5. Remove when the kernels are tender and browned in spots, then drizzle with lime5 juice.

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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