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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 heat together, unsalted butter, garlic, parsley, salt, black pepper, red chilli flakes and Parmesan. Mix all together and allow to simmer over low heat until butter is bubbling and slightly browned
Add the garlic Parmesan butter to the corn ribs mixing really well. OPTIONAL: place these in the AirFryer for 5 mins at 180°C for the garlic Parmesan butter to completely infuse (trust me 😉)