Air Fryer Mexican Street Corn (Printer-Friendly)
Tender corn cooked to perfection with creamy, tangy, and spicy toppings using the air fryer.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
4 ears fresh corn, husked and silk removed
02 -
4 tbsp mayonnaise (preferably Duke’s or Hellman’s)
03 -
4 tbsp sour cream (full fat recommended)
04 -
¼ cup chili powder
05 -
1 tsp ground cumin
06 -
1 cup cotija cheese, crumbled
07 -
1 lime, cut into 4 wedges
08 -
¼ cup Mexican crema
09 -
¼ cup freshly chopped cilantro
10 -
Tajín seasoning (optional)
# Step-by-Step Instructions:
01 -
Shuck 4 ears of fresh corn and remove as much silk as possible. Trim ends if necessary to fit air fryer basket.
02 -
In a small bowl, combine 4 tbsp mayonnaise and 4 tbsp sour cream. Set aside.
03 -
In a separate bowl, blend ¼ cup chili powder with 1 tsp ground cumin. Set aside.
04 -
Crumble 1 cup cotija cheese onto a plate or shallow bowl. Set aside.
05 -
Set a 5-quart basket air fryer to 370°F (188°C) and allow to preheat.
06 -
Brush each corn ear with olive oil or spray lightly, then place in air fryer basket. Air fry for 15 minutes, flipping halfway through until tender when pierced with a fork.
07 -
Remove corn from air fryer. Place on serving plate and squeeze one lime wedge over each ear.
08 -
Allow corn to cool slightly, then brush evenly with the prepared mayonnaise and sour cream mixture.
09 -
Roll each corn ear in crumbled cotija cheese, ensuring an even coating.
10 -
Evenly sprinkle the chili powder and cumin blend over the cheese-coated corn.
11 -
Drizzle ¼ cup Mexican crema over the corn, then garnish with ¼ cup chopped fresh cilantro and a dash of optional Tajín seasoning before serving.
# Extra Tips:
01 -
Look for cotija cheese and Mexican crema in the refrigerated cheese section. Substitute feta or queso fresco if unavailable. Avoid frozen corn for best results. Use olive oil instead of butter to prevent excessive browning.