Make the herb butter: In a small bowl, mix softened butter with chopped herbs, garlic (if using), lemon zest, a pinch of salt, and a few grinds of black pepper. Taste and adjust seasoning. Set aside at room temperature.

Prep the corn: Remove husks and silk. Trim the ends if needed so the cobs fit in your air fryer basket. Pat dry with a paper towel.

Lightly oil and season: Rub each cob with a thin coat of olive oil. Sprinkle with a little salt and pepper. This helps with browning and keeps the kernels juicy.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes so the basket is hot before you add the corn.

Air fry the corn: Arrange cobs in a single layer with space between them. Cook for 10–12 minutes, turning halfway. The kernels should look glossy and lightly browned in spots.

Butter while hot: Transfer the corn to a plate and immediately slather with the herb butter. Let it melt into the kernels. Add more salt and pepper if needed.

Optional toppings: Sprinkle with Parmesan, feta, red pepper flakes, or a pinch of smoked paprika. Serve with lemon wedges for brightness.

Serve right away: Corn is best hot, with butter melted and the herbs fragrant.