Air Fryer Mexican Street Corn

This Air Fryer Mexican Street Corn recipe brings the vibrant flavors of classic elote right to your kitchen with minimal effort. It crisps the corn perfectly while layering on a creamy, tangy sauce combined with smoky chili powder and crumbly cotija cheese. This dish is a festive side that brightens up any meal with authentic Mexican flair.

I first tried making Mexican street corn in an air fryer to cut down on grilling time and mess. It quickly became a favorite in my household, and I love how easy it is to whip up when fresh corn is in season.

Ingredients

• Four ears of fresh corn shucked and trimmed for the air fryer basket: fresh corn ensures crisp kernels and a sweet flavor
• Four tablespoons mayonnaise: adds creaminess and richness, choose a quality brand like Duke’s or Hellman’s
• Four tablespoons sour cream: balances the mayo with a slight tang, full-fat preferred for best texture
• Quarter cup chili powder: provides the smoky, spicy kick look for an authentic Mexican chili powder if possible
• One teaspoon ground cumin: adds depth and earthiness to the spice mix
• One cup crumbled cotija cheese: salty and crumbly, this is the heart of the authentic street corn topping
• One lime cut into four wedges: essential for that fresh citrus brightness when serving
• Quarter cup Mexican crema: richer than sour cream and adds a silky finish that’s traditional for elote
• Quarter cup freshly chopped cilantro: brightens and freshens the flavor profile
• Tajin seasoning: optional for an extra layer of tangy spice

Step-by-Step Instructions

Shuck and Trim the Corn:

Remove all the outer husks and as many silks as possible from the ears of corn. Trim the ends if needed so the corn fits comfortably in your air fryer basket.

Prepare the Creamy Sauce:

In a small bowl, combine the mayonnaise and sour cream. This mixture will coat the corn and form the base of the toppings.

Mix the Spices:

In a separate bowl, stir together the chili powder and ground cumin. This spice blend delivers the bold smoky flavor that makes this recipe pop.

Crumble the Cotija Cheese:

Put the cotija cheese on a plate or shallow dish ready for rolling the coated corn in after cooking.

Preheat the Air Fryer:

Set your 5 quart basket air fryer to 370 degrees Fahrenheit and allow it to preheat fully for even cooking.

Brush and Air Fry:

Lightly brush or spray each ear of corn with olive oil to help achieve that beautiful char and crispness. Place the corn in the basket and air fry for 15 minutes, turning once halfway through. Test doneness by piercing with a fork to check tenderness.

Add the Final Toppings:

Remove corn from the air fryer, place on a serving plate, and squeeze a lime wedge evenly over each ear. While still warm, brush the corn with the mayo-sour cream sauce to coat thoroughly. Roll each ear in the cotija cheese to cover well. Next, sprinkle with the chili and cumin spice blend. Drizzle with the Mexican crema, scatter chopped cilantro over the top, and finish with a dash of Tajin seasoning if you like. Serve immediately.

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My favorite part of this recipe is squeezing the lime fresh over the hot corn right before adding the creamy toppings. It adds a brightness that balances the richness perfectly. This dish reminds me of summer cookouts with family when I first discovered how easy and delicious air frying fresh corn could be.

Storage Tips

Store any leftover corn in an airtight container in the refrigerator for up to three days. The texture softens after reheating so it is best eaten cold or at room temperature in a salad or as a topping. Reheating can be done gently in a microwave or air fryer but avoid overcooking.

Ingredient Substitutions

If cotija cheese is hard to find, feta or crumbled queso fresco are great alternatives that provide a similar salty and crumbly texture. You can swap Mexican crema with full-fat sour cream or Greek yogurt if needed. For the spice mix, smoked paprika can tone down some heat while maintaining smokiness.

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Serving Suggestions

Serve alongside grilled chicken, tacos, or even as an appetizer with a cold cerveza. Adding fresh avocado slices or pickled jalapeños on the side can elevate the dish. It pairs beautifully with other Mexican-inspired sides like black beans or cilantro-lime rice.

Frequently Asked Questions

→ What type of corn is best for this dish?

Fresh ears of corn on the cob work best for tenderness and flavor. Avoid frozen corn to maintain the ideal texture when air frying.

→ Can I substitute cotija cheese with another cheese?

Yes, feta or queso fresco make good alternatives, as they offer a similar crumbly and salty profile.

→ How do I prevent the corn from burning in the air fryer?

Brushing the corn with olive oil before air frying helps ensure even cooking and prevents burning. Also flip the corn halfway through cooking.

→ Is it necessary to remove the corn silks completely?

Removing most silks helps the seasonings adhere better and prevents chewy bits in the final dish.

→ What if I don’t have Mexican crema?

Soured cream or regular sour cream can be used as a substitute to add a creamy tangy finish.

→ Can I make this dish spicier?

Yes, increasing the chili powder or adding a sprinkle of Tajin seasoning boosts the heat and flavor complexity.