Air Fryer Corn on the Cob with Butter and Parsley – Quick Recipe
Steps
- 1
Preheat the air fryer to 200°C (400°F).
- 2
Remove husks and silk from corn. Cut ears in half if desired.
- 3
In a small bowl, mix melted butter, parsley, and salt until well combined.
- 4
Arrange corn in a single layer in the air fryer basket, ensuring they don't touch.
- 5
Brush the butter mixture evenly over all sides of the corn.
- 6
Cook in the air fryer for 12-14 minutes, turning halfway, until lightly charred in spots.
- 7
Serve immediately for best flavor.
Shopping list
4 ears fresh sweet corn, husked and silks removed, 4 tablespoons (1/2 stick) unsalted butter, melted, 1 teaspoon dried parsley (or 3 teaspoons fresh parsley), 1/4 teaspoon sea salt
Recipe story
Corn, native to Central America, was cultivated by indigenous peoples for thousands of years before European contact. After the discovery of the Americas, it spread to Europe and became a staple in many cuisines. This simple recipe of corn with butter and parsley reflects the American influence on European cooking, prized for its freshness and quick preparation.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Corn
Corn, native to Central America, was domesticated over 9,000 years ago in Mexico. After the discovery of the Americas, it spread rapidly to Europe, Africa, and Asia, becoming a global staple crop. Fun fact: in Italy, corn was called 'grano turco' (Turkish wheat) because it was believed to originate from the East.
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