📝 About This Recipe
Transport your taste buds to the vibrant streets of Mexico City with this modern, air-fried twist on a beloved classic. By using the air fryer, we achieve a beautiful char and snappy kernels without the need for an outdoor grill, locking in the corn's natural sweetness. Slathered in a tangy, creamy sauce and dusted with salty Cotija cheese, this dish is a sensory explosion of smoke, lime, and spice.
🥗 Ingredients
The Corn
- 4 ears Fresh Sweet Corn (shucked and cleaned of silks)
- 1 tablespoon Avocado Oil (or any high-heat oil)
- 1/2 teaspoon Kosher Salt
Elote Sauce Base
- 1/4 cup Mexican Crema (can substitute with sour cream)
- 1/4 cup Mayonnaise (high quality, like Duke's or Hellman's)
- 1 clove Garlic (finely minced or grated)
- 1/2 lime Lime Juice (freshly squeezed)
- 1/4 teaspoon Chipotle Powder (for a subtle smoky heat)
The Toppings
- 1/2 cup Cotija Cheese (crumbled finely)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Ancho Chili Powder (or Tajín seasoning for extra zing)
- 1 whole Lime Wedges (cut into 4 wedges for serving)
👨🍳 Instructions
-
1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment for immediate searing.
-
2
Pat the shucked corn ears completely dry with paper towels; moisture is the enemy of browning.
-
3
Lightly brush each ear of corn with avocado oil and sprinkle evenly with kosher salt.
-
4
Place the corn in the air fryer basket in a single layer. Do not overcrowd; cook in batches if necessary.
-
5
Air fry for 12-15 minutes, pausing to turn the corn every 4-5 minutes so the kernels brown evenly on all sides.
-
6
While the corn is cooking, whisk together the Mexican crema, mayonnaise, minced garlic, lime juice, and chipotle powder in a small bowl until smooth.
-
7
Prepare your 'topping station' by placing the crumbled Cotija cheese and chopped cilantro on separate flat plates.
-
8
Check the corn at the 12-minute mark; look for kernels that are slightly blistered and golden brown.
-
9
Once cooked, carefully remove the hot corn from the air fryer using tongs.
-
10
Immediately brush a generous layer of the crema mixture over the hot corn, covering every kernel.
-
11
Roll the sauced corn in the crumbled Cotija cheese, pressing lightly so the cheese adheres to the sauce.
-
12
Dust the corn with a pinch of ancho chili powder (or Tajín) and a sprinkle of fresh cilantro.
-
13
Serve immediately while warm with extra lime wedges on the side for squeezing.
💡 Chef's Tips
If you can't find Cotija, a dry Feta cheese is a great salty substitute. For a 'cleaner' eating experience, cut the kernels off the cob after air frying and mix with the sauce in a bowl (Esquites style). Ensure the corn is at room temperature before air frying to ensure the center gets hot without burning the outside. If using Tajín seasoning, reduce the added salt in the initial step as the seasoning is quite salty. Use a silicone pastry brush for the sauce to get into the crevices between the kernels.
🍽️ Serving Suggestions
Pair with a crisp Mexican Lager or a refreshing Hibiscus Agua Fresca. Serve alongside grilled flank steak or chicken tacos for a complete feast. Great as a standalone appetizer for a backyard BBQ or game day. Top with a few slices of pickled jalapeños for those who crave extra heat. Serve with a side of black beans and cilantro lime rice.