Place corn in a large microwave-safe bowl. Add water and cover with plastic wrap, leaving a corner open for ventilation. Microwave on HIGH until tender, about 3 minutes. Remove and transfer to a cutting board to cool for 1 minute. Using a sharp knife, carefully trim corn ends. Cut each ear of corn in half vertically, rocking the knife carefully as you cut downward. Finally, cut each half lengthwise into 2 two pieces.
Combine olive oil, salt, and black pepper in a large bowl. Add corn ribs and toss to coat.
Preheat an air fryer to 400 degrees F (200 degrees C). Line air fryer basket with parchment paper.
Cooking in batches, add about 8 corn ribs to the prepared basket in a single layer. Cook until corn is browned in a few spots and ribs are curled, about 10 minutes. Repeat with remaining corn ribs.
Meanwhile, in a small bowl, microwave cowboy butter on High until melted, about 1 minute and 30 seconds. Generously brush cowboy butter on hot corn ribs. Transfer to a serving plate. Recipe developed by Amanda Stanfield Recipe developed by Amanda Stanfield
