There’s something about the simplicity of sweetcorn that feels like summer in every bite. When coated with a blend of warming spices, roasted to perfection, and paired with a vibrant, zesty salsa, it transforms into a dish that’s as refreshing as it is satisfying.
This recipe is perfect for those who love quick and fuss-free cooking. Using an air fryer, the sweetcorn becomes tender and lightly charred in just 15-20 minutes. If you prefer, it can also be cooked in the oven or on the barbecue for that smoky, outdoor flavour. The magic lies in the salsa—a mix of fresh parsley, crisp red pepper, and pickled red onion, all brightened with a squeeze of lime. It adds a burst of colour and a tangy contrast that complements the natural sweetness of the corn. Enjoy it straight from the cob as a snack or serve it as a side dish for your summer gatherings. It’s a delicious reminder that simple, wholesome ingredients can create the most memorable meals.
Servings Ideas
Pair with grilled tofu, halloumi, or your favourite protein for a more complete meal. It also works beautifully alongside a fresh salad, pasta, or roasted vegetables. You could even cut the corn off the cob after roasting and toss it through a salad for something a little different.
Don’t Skip The Fresh Summer Salsa
Zingy, colourful, and full of flavour – this salsa is the perfect topping for corn on the cob, salads, or tacos. Made with parsley, red onion, red pepper, lime and olive oil, it’s quick, fresh and gut-friendly. It only takes a couple of minutes and it is essential for this recipe, so don’t skip it.
Tips
- Use your hands to coat the corn with the oil and spices—it helps get the seasoning into every kernel.
- Don’t skip the salsa! It lifts the whole dish and adds a fresh crunch.
- If you’re using the oven or grill, turn the corn halfway through cooking for even colour.
Swaps
Sweetcorn: You can use frozen corn on the cob—just thaw first and pat dry.
Spices: Try smoked paprika or chilli flakes for a spicy twist.
Salsa: Swap parsley with coriander or basil, and red pepper with cucumber or tomato.
Red onion: Use spring onion, shallot for a milder flavour or red pickle onions.
Cooking method: Use an oven (200°C, 20–25 mins) or grill/BBQ for a smoky flavour.
Bread pairing (optional): Serve with ciabatta, sourdough, or wholemeal toast for a more filling meal.
Storage
Fridge: Store cooked corn (without salsa) in an airtight container for up to 3 days. Reheat in the air fryer or oven.
Salsa: Best made fresh, but it keeps well in the fridge for 1–2 days.
Freezer: Not recommended once cooked, as texture may change.
More nibble ideas
Corn On The Cob
Ingredients
- 2 sweet corns
- 1 tbsp oil
- 1/2 tsp of: paprika oregano, garlic powder
- 1/4 tsp: salt and pepper
For the salsa
- Handful of parsley finely chopped
- 1/4 red onion chopped finely (I have pickled it but you can use it raw)
- 1/4 Red pepper chopped into small cubes
- Salt oil and lime
Instructions
- In a bowl add the sweetcorn, oil and spices.
- With your hands mix and rub the seasoning on the sweetcorn until well coated.
- Bake in the air fryer at 180 for 15-20 mins.
- While this is cooking prepare the salsa: add the salsa ingredients to a bowl and mix.
- Pour the salsa on the corns and enjoy straight from the cob