Air Fryer Summer Corn, Two Ways

Corn season without lighting a grill: five cobs, one air fryer, two dishes that could not taste more different. The trick is the foil — each cob wrapped tight steams in its own juice at 200 °C, all the juiciness of boiled corn without a pot of water. From there the batch splits. Three cobs roll through a silky roux-based cream sauce with paprika and garlic and finish under a snowfall of Parmesan — rich, first-corn-of-summer comfort. Two cobs roll over a block of butter (hot enough to melt their own path), get dusted with garlic and herbs, roast a second time, and surrender their kernels to a crunchy salad of cucumber, cherry tomatoes, red onion, feta and a tangy dill dressing. One forkful of the salad rests you for the next creamy cob — they are built to be eaten together.