Creamy corn on the cob starts in the air fryer: foil-wrapped cobs steam in their own juice at 200 °C for 10 minutes, then roll through a silky roux-based sauce — 70 g of butter, a tablespoon of flour, 120 g of heavy cream, paprika, garlic powder and parsley — simmer 5 minutes under a lid and land under a snowfall of Parmesan. Summer corn, turned up. Serves 3.
Instructions
- 1
Husk the corn and trim both ends of every cob — they sit in the basket much better.
- 2
Wrap each cob tight in its own sheet of foil — sealed, every cob steams in its own juice.
- 3
Air-fry the parcels in the bare basket at 200 °C / 400 °F.
10:00 - 4
Meanwhile, melt the butter in a skillet until it sizzles, whisk in the flour and stir a minute so the roux loses its raw edge — a line drawn through it should close slowly.
- 5
Pour in the cream and stir into a silky sauce; season with paprika, salt and garlic powder, then mix in the chopped parsley.
- 6
Unwrap the hot cobs — careful, that is real steam — and roll them in the sauce until coated on every side.
- 7
Lid on, low heat, and let them simmer.
05:00 - 8
Dust generously with the Parmesan and serve hot.
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Frequently Asked Questions
Why wrap the corn in foil instead of boiling it?
Sealed in foil, each cob steams in its own juice — you get all the juiciness of boiled corn with none of the flavor washing out into a pot of water. Ten minutes at 200 °C cooks it plump and glossy to the core.
What is the roux and why bother?
Roux is flour whisked into sizzling butter — the base French cooking builds its sauces on. A minute of stirring cooks off the raw flour taste; when a line drawn through it closes slowly, it’s ready to take the cream without lumps.
Can I use milk instead of heavy cream?
The sauce will be thinner and can split over heat. If milk is all you have, use whole milk, keep the heat low and let the roux do the thickening — but 33% cream is what gives the coating its silky, clingy body.