Air fryer recipe · Snacks
Street Style Elote Corn
Charred cobs slathered in tangy lime crema and showered with cotija.
- 16 minTotal time
- 200°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 110kcal
- 0.5 gprotein
- 1.9 gcarbs
- 11.2 gfat
- 0.4 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Corn cobs4
- Mayonnaise1/4 cup
- Crumbled cotija1/2 cup
- Chili powder1 tsp
- Lime1
- Chopped coriander2 tbsp
Method
Prep the cobs
Husk the corn and pat the cobs completely dry, then brush them lightly with a little oil. Dry corn chars much better than damp, giving you those prized blackened kernels instead of steamed ones.
Mix the crema
Stir the mayonnaise with a squeeze of lime and a pinch of the chili powder into a loose, tangy spread. This coating is what makes elote so tasty, so taste it and brighten with more lime if needed.
First char
Arrange the cobs in the basket with a little room around each so the hot air can move freely. Turn them once partway through so they char on more than one side rather than just underneath.
Slather and dress
While the cobs are still hot, coat them in the lime crema, then roll them through the crumbled cotija so it sticks. Finish with a dusting of chili powder and a scatter of coriander.
Air-fry to char
Air-fry at 200°C for 10 min, turning halfway, until the kernels are blistered and lightly charred at the edges. Serve straight away while the crema is warm and the corn is juicy.
