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Steam or boil the corn until cooked through.
Combine the seasoning paste ingredients until smooth. If it’s too thick, you can add a bit of water to thin it out. The paste should be like a pancake batter in texture.
Combine the dry seasoning ingredients.
If using charcoal, get the coals ripping hot.
Place a skewer through each of the corn cobs and grill until the corn is charred all over.
Using a wire brush or stainless steel scrubby, remove the charred bits on the corn. This opens up the kernels to receive a generous lathering of the seasoning paste.
Brush on the seasoning paste and place the corn back on the grill.
Keep the corn moving on the grill at this point, the seasoning paste can burn quickly. Once the seasoning paste exterior has slightly charred and started to dry, repeat with another lathering and grilling.
Once the paste has melded with the corn, sprinkle on the dry seasoning. I personally like to add a spritz of black vinegar to give the dish a bit of brightness.
Preheat the air fryer to 450 F.
Lather each ear of corn with the seasoning paste and air fry for about 5 minutes.
Brush on another layer of seasoning paste and air fry for another 5 minutes.
Finish with the dry seasoning and optionally spritz on black vinegar.