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Air Fryer Elote (Mexican Street Corn)

Charred corn on the cob slathered in lime crema, cotija, and chili — Mexico City's classic street snack, brought to a crisp in the air fryer.

Prep 10 min · Cook 14 min · Total 24 min · Serves 4 · 400°F

Allergen spec

verify your brands

Free from

  • Gluten
  • Tree nuts
  • Soy

Contains

  • Dairy
  • Egg

Allergen status reflects the recipe as written. Brands vary and cross-contamination happens — always read the labels on your own ingredients before cooking for someone with an allergy.

Ingredients

×8
  • 4ears of corn — husked
  • 1 tbspneutral oil — for brushing
  • 1/4 cupmayonnaise — the classic base
  • 2 tbspMexican crema — or sour cream
  • 1/2 cupcotija cheese — crumbled, plus more to finish
  • 1lime — juiced, plus wedges to serve
  • 1 tspchili powder — or Tajín
  • 2 tbspcilantro — chopped

Method

  1. 01

    Husk the corn and pat it dry, then brush each ear lightly with oil. Dry corn chars; wet corn steams.

  2. 02

    Air fry at 400°F for 14 minutes, turning the cobs every 5 minutes, until the kernels are blistered and browned in spots and tender to a fork.

  3. 03

    While they cook, stir the mayonnaise, crema, half the cotija, and the lime juice into a loose dressing.

  4. 04

    Slather the hot cobs in the dressing, shower with the remaining cotija, dust with chili powder, and scatter cilantro. Serve with lime wedges, and plenty of napkins.

Nutrition (per serving): 280 cal · 8g protein · 19g fat · 22g carbs

Recipe from https://airfryercookbook.com/recipes/air-fryer-elote · Always verify allergen info against your own ingredient brands.