Air Fryer Recipe
Crispy Herb-Parmesan Crusted Sweetcorn
The charm of this sweetcorn lies in its juicy kernels beneath a golden, craggy crust. An air fryer is perfect for this dish, as it quickly dries the surface while the mayonnaise and cheese ensure the breadcrumbs fry to a crisp rather than turning soft.
Ingredients
- 4 medium sweetcorn cobs, husks and silks removed, cut in half crossways if needed
- 45g mayonnaise
- 1 tsp Dijon mustard
- 1 small garlic clove, very finely grated, or ½ tsp garlic granules
- 70g panko breadcrumbs
- 55g finely grated Parmesan
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp finely chopped thyme leaves, or ½ tsp dried thyme
- ½ tsp smoked paprika
- ¼ tsp fine sea salt, plus extra to finish if needed
- ½ tsp freshly ground black pepper
- 1 tbsp olive oil, plus oil spray for the basket and crust
- Finely grated zest of ½ lemon
- Lemon wedges, to serve
Method
- Pat the sweetcorn very dry with kitchen paper.
- Mix mayonnaise, Dijon mustard, grated garlic, and olive oil in a small bowl until smooth.
- In a shallow dish, combine panko, Parmesan, parsley, thyme, smoked paprika, salt, pepper, and lemon zest.
- Brush each piece of corn with a thin, even layer of the mayonnaise mixture.
- Roll and press the corn in the breadcrumb mixture, shaking off only the very loose excess.
- Preheat the air fryer to 190°C for 3 minutes if needed.
- Lightly spray the basket or liner with oil, then arrange the corn in one layer.
- Spray the tops of the coated corn lightly with oil.
- Cook at 190°C for 6 minutes, then turn each piece gently with tongs.
- Cook for another 5–7 minutes until the crust is golden and the cheese has crisped.
- Rest the corn for 2 minutes before serving.
- Finish with a small pinch of salt if needed and serve with lemon wedges.
Nutrition
Calories: 250
