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Air Fryer Corn On The Cob

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air fryer mediterranean inspired corn on the cob

What can't the air fryer do? From Cinnamon Rolls to Cheeseburgers to Brownies, this appliance is a kitchen workhorse that earns its counter space. It even churns out perfectly cooked corn on the cob, as proved by this recipe. Using an air fryer to cook corn on the cob is just as healthy as boiling, since it cooks them without oil. (And even better, it doesn't use any water, which is good for the environment.)

After cooking until the cobs turn bright yellow and the kernels are tender, you'll stir up a tangy feta topping to make Greek-inspired street corn. Street corn—called elote in Mexico, where the technique hails from—relies on an anchor to keep the toppings in place. Here, that's Greek yogurt, naturally. With feta, oregano, red onion, and basil, the result is packed with the flavors of the Aegean. Serve as an appetizer at a Greek-themed dinner party with roast lambgreek salad, and skordalia. (Of course, you can use this cooking method for plain corn on the cob or any other recipe that calls for cooked corn on the cob.)

If your corn cobs are too long to fit in your air fryer, no problem. Just cut them in half to fit. Any feta will work here, but for the best crumbles use a drier feta rather than one packed in brine.

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Cal/Serv: 224
Yields: 4 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 25 mins

ears of corn, shucked, halved if necessary

1 c.

finely crumbled feta 

3 tbsp.

finely chopped red onion

2 tsp.

finely chopped fresh basil, plus more for serving

1 1/4 tsp.

dried oregano

1/2 c.

full-fat plain Greek yogurt

1/2 tsp.

sweet or smoked paprika

Lemon wedges, for serving

  1. Working in batches if necessary, in an air-fryer basket, arrange corn in a single layer. Cook at 400°, turning halfway through, until bright yellow and tender, 10 to 12 minutes.
  2. Meanwhile, in a medium bowl, mix feta, onion, basil, and oregano until well combined.
  3. Spread 2 tablespoons yogurt onto each cob, then top with feta mixture. Sprinkle with paprika and garnish with more basil. Serve warm or at room temperature with lemon wedges alongside.

Nutrition (per serving): 224 calories, 12 g protein, 24 g carbohydrates, 3 g fiber, 10 g sugar, 11 g fat, 7 g saturated fat, 372 mg sodium

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