Peruvian-Style Roasted Corn Rice Pilaf | Quick Air Fryer Recipe with Leftover Rice

Toss the boiled corn kernels with the olive oil and cumin, and spread them in a single layer in the air fryer basket. Air-fry at 200°C / 390°F for 8 minutes, shaking the basket occasionally, until crisp. If you do not have an air fryer, roast them for the same amount of time in an oven preheated to 200°C / 390°F.

Mix the hot roasted corn with the leftover cooked rice and season with salt.

Garnish with cilantro and serve.