Corn on the cob from the airfryer

⏱ 27 min · 🍽️ 4 Servings · 🧂 7 Ingredients

Ingredients

  • 4 piece corn cobs (pre-cooked, tinned or vacuum-packed)
  • 2 tbsp rapeseed oil
  • 1 tsp sweet paprika
  • 1 tsp salt
  • pepper to taste
  • 1 bunch parsley
  • 1 piece lemon (cut into wedges)

Instructions

  1. Drain the pre-cooked corn cobs and pat them dry all over. Wet cobs steam in the basket instead of taking on roasted colour.
  2. Stir the rapeseed oil with the sweet paprika, the salt and the pepper and rub it all over the cobs. The oil carries the spices into the gaps and protects the kernels from drying out.
  3. Preheat the airfryer to 190 °C so that the cobs take on colour from the very first minute.
  4. Lay the cobs side by side in the basket in a single layer with space around them and stack nothing; if all four will not fit, halve the cobs or work in two runs. Cook at 190 °C.
  5. Turn the cobs and carry on cooking at 190 °C until individual kernels are golden brown and glossy.
  6. Scatter the finely chopped parsley over the hot cobs and serve them with the lemon wedges.
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Corn on the cob from the airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandbeilageheissluftfritteusevegetarisch

Corn on the cob from the airfryer

A German everyday recipe for the whole country: in the airfryer, corn on the cob is lightly toasted on the outside and stays juicy inside, with no barbecue and no big pan of boiling water. The seasoned oil of sweet paprika, salt and pepper settles between the kernels, some of which burst open golden brown and taste almost of a campfire. Parsley and a wedge of lemon at the end turn the side dish into a small star.

⏱

Cook time

27 min

🍽️

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

200 kcal

Calories

5 g

Protein

7 g

Fat

30 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.60 · ~€1.40/serving
  • 🛒

Instructions

  1. 1

    Drain the pre-cooked corn cobs and pat them dry all over. Wet cobs steam in the basket instead of taking on roasted colour.

  2. 2

    Stir the rapeseed oil with the sweet paprika, the salt and the pepper and rub it all over the cobs. The oil carries the spices into the gaps and protects the kernels from drying out.

  3. 3

    Preheat the airfryer to 190 °C so that the cobs take on colour from the very first minute.

  4. 4

    Lay the cobs side by side in the basket in a single layer with space around them and stack nothing; if all four will not fit, halve the cobs or work in two runs. Cook at 190 °C.

  5. 5

    Turn the cobs and carry on cooking at 190 °C until individual kernels are golden brown and glossy.

  6. 6

    Scatter the finely chopped parsley over the hot cobs and serve them with the lemon wedges.

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