Preheat the air fryer: Set it to 380°F (193°C) for 3–5 minutes. A hot basket helps the corn brown evenly.

Prep the corn: Pat the ears dry so the oil sticks. If your basket is small, cut the ears in half. Dry corn equals better browning.

Season: Rub each ear with olive oil or butter. Sprinkle with salt and pepper. Add garlic powder or paprika if you like.

Arrange in basket: Place corn in a single layer with a little space between the ears. Don’t overcrowd. Air needs to circulate.

Cook: Air fry for 10–12 minutes, flipping halfway. Aim for golden spots and tender kernels. If using smaller ears, start checking at 8 minutes.

Finish: Brush with more butter if desired. Add extra salt, pepper, and any toppings—lime juice, parmesan, or a dusting of chili powder.

Serve hot: Corn is best right away when it’s juicy and warm.