Pat corn completely dry with paper towels before air frying to ensure even crisping and prevent steaming, which locks in moisture rather than creating that desirable tender-crisp texture.

Use just a light misting of olive oil rather than coating heavily—this allows the air fryer's circulating heat to crisp the kernels without making them greasy or soggy.

Place corn cobs in a single layer with space between them so hot air circulates freely around all sides, preventing uneven cooking and ensuring perfectly tender kernels throughout.

Add salt and any butter or seasonings right when corn comes out of the air fryer while it's still hot, allowing flavors to adhere to the warm kernels rather than sliding off cooled corn.

Turn corn cobs over at the 4-minute mark to ensure both top and bottom develop that ideal crispy exterior while maintaining juicy, tender kernels inside.