Prepare the Corn: First, ensure your corn cobs are completely shucked, with all the silky threads removed. Pat them thoroughly dry with a kitchen towel. If your cobs are too long for your air fryer basket, simply snap or cut them in half.

Make the Seasoned Butter: In a small bowl, combine the softened butter, sweet smoked paprika, garlic powder, salt, pepper, and optional caster sugar. Mash everything together with a fork until it's a smooth, consistent paste.

Coat the Corn: Using your hands or a pastry brush, spread the seasoned butter all over each corn cob. Be generous and make sure to get it into all the little crevices between the kernels. What works best for me is using my hands; it's a bit messy, but it ensures the most even coating.

Preheat the Air Fryer: Set your air fryer to 200°C (180°C fan) and let it preheat for 3-5 minutes. This helps the corn start cooking immediately and achieve a better texture.

Arrange in the Basket: Place the buttered corn cobs in a single layer in the air fryer basket. It's important not to overcrowd them, as this allows the hot air to circulate properly for even cooking. Cook in batches if necessary.

Air Fry: Cook the corn for 12-15 minutes, turning the cobs halfway through with tongs (around the 6-7 minute mark).

Check for Doneness: The corn is ready when the kernels are tender when pierced with a fork and you can see golden-brown, slightly charred spots dotted across the cobs.

Serve Immediately: Carefully remove the hot corn from the air fryer. You can brush them with any melted butter left in the bottom of the basket. Garnish with a sprinkle of fresh parsley or chives and serve hot.