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Air Fryer Masala Corn

Air Fryer Masala Corn (Indian Street Style) - Fast, Flavorful, and Crispy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings

Ingredients
  

  • Corn kernels (3 cups; from 4–5 fresh corn cobs or frozen/thawed)
  • Butter (2 tablespoons; salted or unsalted)
  • Oil (1 teaspoon; avocado, canola, or olive oil)
  • Chaat masala (1–1½ teaspoons)
  • Roasted cumin powder (½ teaspoon)
  • Red chili powder or cayenne (¼–½ teaspoon, to taste)
  • Turmeric (a pinch; optional for color)
  • Black salt (kala namak) (¼ teaspoon; optional but authentic)
  • Salt (to taste; reduce if using black salt and salted butter)
  • Sugar (¼ teaspoon; optional for balance)
  • Lime or lemon (1; you’ll need 1–2 tablespoons juice)
  • Fresh cilantro (2 tablespoons, finely chopped)
  • Red onion (2 tablespoons, finely chopped; optional)
  • Green chili (1 small, finely chopped; optional for extra heat)

Instructions
 

  • Prep the corn: If using fresh corn, boil or steam the cobs for 3–4 minutes, then cool slightly and cut off the kernels. If using frozen corn, thaw and pat dry. Dry kernels roast better and won’t steam in the air fryer.
  • Preheat the air fryer: Set to 390°F (200°C) for 3 minutes. Preheating helps the corn char quickly.
  • Toss with oil: In a bowl, mix corn kernels with 1 teaspoon oil and a small pinch of salt. Oil helps the edges crisp without drying out.
  • Air fry the corn: Spread kernels in a single, even layer in the basket. Air fry for 8–10 minutes, shaking halfway. Look for light browning and a toasty aroma. If needed, add 1–2 more minutes for extra char.
  • Melt the butter: While the corn cooks, melt 2 tablespoons butter in a small pan or microwave. Stir in chaat masala, cumin, red chili powder, a pinch of turmeric, black salt (if using), and sugar. This makes a quick, spiced butter base.
  • Combine: Transfer hot corn to a bowl. Pour over the spiced butter and toss until every kernel is glossy and coated.
  • Add freshness: Squeeze in 1–2 tablespoons lime juice. Fold in chopped cilantro, onion, and green chili if using. Taste and adjust salt, chili, and lime.
  • Serve immediately: Street-style masala corn is best hot. Garnish with an extra sprinkle of chaat masala for that classic tang.