Ingredients
- 8 oz (about 225g) baby corn (Fresh or canned. If using canned, drain and pat dry with paper towels)
- 1 tablespoon olive oil (Or avocado oil — something with a high smoke point)
- ½ teaspoon sea salt (Adjust to taste)
- ¼ teaspoon crushed black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika (Or chili powder if you want a spicy kick)
- ½ teaspoon lemon zest (Or a small squeeze of lemon juice (about ½ teaspoon) for brightness)
Instructions
Step 1: Preheat the Air Fryer
Set your air fryer to 375°F (190°C) and let it preheat for at least 3 minutes.
Yes — this matters. A preheated basket helps the corn start crisping right away.
Step 2: Season the Corn
In a medium bowl, add the baby corn. Drizzle in 1 tablespoon of oil, then sprinkle in the salt, pepper, garlic powder, paprika, and lemon zest.
Toss everything well so the baby corn is evenly coated — use your hands or a spatula to make sure the spices stick.
Step 3: Arrange in the Basket
Place the corn in a single layer inside the air fryer basket.
Avoid piling them up — crowding = steaming, not crisping.
Step 4: Air Fry to Perfection
Cook at 375°F (190°C) for 10 to 12 minutes, shaking the basket halfway through (around the 6-minute mark) to ensure even cooking.
You’ll know they’re done when:
- The edges are crisp
- The surface is golden
- They smell toasty and flavorful
If your baby corn is especially thin or already quite soft (like some canned varieties), check at the 8-minute mark to avoid overcooking.
Step 5: Serve It Up
Serve your airfried baby corn:
- On its own as a crunchy snack
- Dipped in Greek yogurt + herbs or tahini sauce
- Tossed into grain bowls or pasta
- Tucked into wraps or salad
- Alongside curries or dal for an Indian twist
Notes