Crunchy corn salad is built on air-fryer roasted corn: foil-steamed cobs roll over a block of butter (the hot cob melts its own path), get dusted with garlic powder and Herbes de Provence, roast 10 more minutes bare, then the kernels are shaved into a bowl of cucumber, red onion, halved cherry tomatoes and feta with a tangy sour-cream-yogurt dressing. BBQ-ready in 40 minutes. Serves 4.
Instructions
- 1
Husk the corn, trim both ends, wrap each cob tight in foil and air-fry at 200 °C / 400 °F.
10:00 - 2
Unwrap and set each hot cob on a block of butter and roll — it melts its own path, buttering itself edge to edge.
- 3
Dust with garlic powder and Herbes de Provence, rolling the cob through whatever lands on the plate.
- 4
Return the seasoned cobs to the air fryer without foil, on the rack, so the garlic butter roasts into the kernels.
10:00 - 5
Slice the cucumber into half-moons and the red onion into thin half-rings.
- 6
Halve the cherry tomatoes with the two-plate trick: cover them with a second plate and run the knife through the gap.
- 7
Whisk the sour cream, yogurt, herbs, pepper, salt, dill, lemon juice and olive oil into a smooth, tangy dressing.
- 8
Dice the feta right in its carton, squeeze the neat cubes into the bowl — the mess stays in the packaging.
- 9
Shave the kernels off the roasted cobs in long strokes, add to the vegetables, pour over the dressing and mix well.
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Frequently Asked Questions
Why does the corn go into the air fryer twice?
Two different jobs: the first pass in sealed foil steams the cobs juicy in their own moisture, and the second pass — bare, buttered and seasoned — caramelizes a roasted garlic-herb layer onto the kernels. Steamed-only corn tastes boiled; the second pass is where the flavor is.
Can I use frozen or canned corn instead of cobs?
You can, with a workaround: toast drained kernels in a buttered pan with garlic powder and herbs until they catch some color, then cool before mixing in. You’ll miss the shaved-off-the-cob strips, but the roasted butter flavor survives.
How far ahead can I make this salad?
Prep the parts ahead — roasted kernels, cut vegetables and dressing keep separately in the fridge for a day — but combine just before serving. Once dressed, the cucumber and tomatoes start releasing water and the crunch fades within a few hours.