Indian Street Corn – Air Fryer Corn on the Cob
One of my all-time treasured memories of growing up in Mumbai was walking around with a spicy and tangy roasted corn on the cob on the beach.
- 5 ears of corn (husked)
- 3/4 tbsp oil of choice
- 1 tsp red chili powder (cayenne pepper)
- 1 tsp salt
- 1/2 lemon (seeds removed)
Remove the husk and the silks from each corn ear. Rinse each corn and pat it dry. Incase you have a small basket and the corn doesn't fit in you can cut the edges off.
Lightly rub on some oil of choice on each corn and the basket. For 5 corns and the basket I used about ¾ tbsp oil.
Pre- heat the air fryer at 350°F for 5 minutes.
When it’s preheated, working in batches, place the corn in a single layer. Cook in the air fryer at 400°F for 10 to 20 minutes. If you want it tender and not browned then 10 minutes is good. if you want it browned like the Indian street corn then set the timer for 20 minutes. After the first 10 minutes, turn the corn in the basket (be careful as it’s hot) so that it gets evenly cooked. Additionally, make the spice mix when the corn is getting cooked.
To make the spice mix, in a small bowl add in red chili powder and salt and mix well. Use half a lemon and squeeze a little juice in the spice mix.
Once cooked, dip the lemon in the spice mix to pick up the spices and rub all over the corn. Gently squeeze the lemon while rubbing. Enjoy.
I have used fresh sweet corn for this recipe. You can use frozen corn too, however make sure that it is defrosted.
You can adjust the spice and salt levels as per your taste.