# Crispy Air Fryer Corn

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.

- **Prep:** 5 min · **Cook:** 15 min · **Total:** 20 min
- **Servings:** 2
- **Difficulty:** Easy
- **Cuisine:** American
- **Category:** Air Fryer, Snacks
- **Video:** [Five Air Fryer Recipes: Chicken Triangles, Potato Skewers, Crispy Corn, Donut Holes and Onion Chips](https://www.youtube.com/watch?v=usRzLKxngqA&t=228s) (recipe starts at 3:48)
- **Recipe page:** https://webspoon.world/recipes/crispy-air-fryer-corn/

## Ingredients

- 1 can sweet corn (drained)
- 1 tbsp cornstarch
- 2 tbsp paprika
- ½ tsp chili powder (less for a milder snack)
- salt (to taste)
- olive oil (a small drizzle)

## 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. _(timer: 14 min)_
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.

## 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.

## Nutrition (per serving, estimated)

- Calories: 190
- Protein: 4g
- Fat: 6g
- Carbs: 32g
- Fiber: 5g
- Sugar: 7g
- Sodium: 450mg

## FAQ

### 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.

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Source: [Crispy Air Fryer Corn — Webspoon World](https://webspoon.world/recipes/crispy-air-fryer-corn/)