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Also in: Indian Air Fryer Snacks
Air Fryer Butter Masala Corn
Air fry butter masala corn at 200°C (392°F) for 13 minutes.
Corn on the cob chars best under intense, direct heat the way it would over coals, and the air fryer gets close enough to that effect that you can skip the smoky kitchen a stovetop roast usually brings, all while the butter keeps the kernels from drying out.
Ingredients
- 2 corn cobs
- 1 tbsp butter (optional)
- ½ tsp red chilli powder (optional)
- ½ lemon (optional)
- ½ tsp chaat masala (optional)
- Oil, salt
Steps
- Brush the corn cobs evenly with oil or butter and salt, coating every side so it has something to brown.
- Preheat the air fryer to 200°C.
- Place the corn cobs in the basket.
- Air fry for 6 minutes.
- Turn the cobs over.
- Air fry for a final 7 minutes, until charred in spots — look for the kernels to blister and darken rather than just turn light golden.
- Mix the red chilli powder, salt and chaat masala together on a small plate.
- Dip the cut side of the lemon half into the spice mix and rub it over the hot corn so the residual heat helps the spices stick and release their aroma.
- Serve immediately, street-style.
Tip: Street-style bhutta without the charcoal.
Nutrition (per serving)
Estimated from standard ingredient data — actual values vary by brand and exact quantities used.
Serving & Storage
Serving: Serve hot as a street-food style snack, with a cold glass of sugarcane juice or nimbu pani alongside.
Storage: Best eaten fresh off the cob; if there's leftover, refrigerate up to 2 days and reheat in the air fryer at 180°C for 4 minutes, though the kernels will be less juicy than fresh.
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