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Boil the corn on the cob for 8-10 minutes to soften the middle so it's easier to cut. Once done cut the corn into four 'ribs'. Coat in cornflour and fry for up to 4 mins or until the 'ribs' curl. Feel free to airfry these with a little coating of oil instead of cornflour
In the meantime combine butter, miso paste, garlic and chives over low heat. Once melted and bubbly, pour all over the corn ribs, tossing mixing well. Garnish with more chopped chives
OPTIONAL: place these in the AirFryer for 5 mins at 180°C for the miso garlic butter to completely infuse