A can of corn turned into a crunchy, lightly spicy snack. The kernels are already cooked, so the air fryer only has to give them a crust: toss them with a tablespoon of cornstarch, two tablespoons of paprika, half a teaspoon of chili powder and salt, add a little olive oil, spread in the basket and cook at 190 °C / 375 °F for 12–15 minutes, shaking halfway. Sweet kernels, salty coating and a small kick. Scatter over salads, tuck into tacos or eat by the bowl. Serves 2.
Instructions
- 1
Open the can and drain the corn. Tip the kernels into a large mixing bowl — a big bowl lets you stir properly without chasing corn around the counter.
- 2
Add 1 tbsp cornstarch, 2 tbsp paprika, ½ tsp chili powder and salt to taste. Stir well, right down to the bottom, until every kernel has picked up some seasoning.
- 3
Drizzle in a little olive oil and stir again so the oil works through the whole bowl.
- 4
Spread the corn across the air fryer basket in an even layer. Cook at 190 °C / 375 °F for 12–15 minutes.
14:00 - 5
Give the basket a good shake halfway through, then let it finish cooking until the kernels are dry and crisp on the outside.
- 6
Serve warm — over a salad, in tacos, or straight from the bowl.
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Notes from our kitchen
The cornstarch is what makes a crust: it binds the paprika and salt to the wet kernels and dries into a thin shell in the hot air. Drain the corn well first; pooled liquid turns the coating into paste and the kernels steam instead of crisping. Two tablespoons of paprika sounds like a lot for one can, but most of it is colour and sweetness, and the chili powder is the only real heat — halve it for a gentle version or double it if you like a proper kick. Spread the corn in one layer and shake at the halfway mark, because kernels that sit in a pile stay soft underneath. Some will pop and jump in the basket; that is normal. The snack is at its crunchiest in the first half hour and softens as it cools.
Variations
- Smoky-lime. Use smoked paprika and squeeze a wedge of lime over the corn as it comes out of the basket; a little crumbled feta on top makes it a quick street-corn bowl.
- Garlic-parmesan. Skip the chili, add ½ tsp garlic powder to the coating, and toss the hot corn with grated Parmesan.
Frequently Asked Questions
Can I use frozen corn?
Yes, but thaw it and pat it dry first. Frozen kernels release a lot of water and will not take the coating until they are dry.
Why is my corn not crispy?
Usually there was too much liquid left in the bowl, or the basket was overcrowded. Drain the corn well, keep it in a single layer and give it the full 15 minutes if it still looks wet after shaking.
Can I make it without cornstarch?
You can, but the spices will not cling as well and the kernels brown rather than crisp. A tablespoon of flour is the closest substitute.
How should I store it?
It is best the day it is made. Leftovers keep in an airtight container at room temperature for a day; refresh them in the air fryer for 2–3 minutes at 190 °C / 375 °F.