Ingredients
Scale
- 2 large ears of fresh corn, shucked and cleaned
- 2 tablespoons olive oil or melted butter
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 tablespoons mayonnaise or Mexican crema
- 1 tablespoon honey or maple syrup
- 1/4 cup crumbled Cotija cheese
- Fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Stand the corn cob upright on a stable cutting board. Using a sharp heavy knife, carefully slice the cob in half lengthwise. Then, slice each half lengthwise again so you have four long quarters (ribs) per cob. Be very careful and move slowly during this step as the core can be tough.
- In a small bowl, whisk together the olive oil (or melted butter), chili powder, smoked paprika, garlic powder, and salt. Use a pastry brush to coat the kernel side of each corn rib generously with the seasoned oil mixture.
- Preheat your air fryer to 400°F (200°C). Place the corn ribs in the air fryer basket in a single layer, ensuring they are not overcrowded. Cook for 10 to 12 minutes. You will know they are done when the cobs have curled slightly and the kernels are golden brown and charred at the edges.
- While the corn is cooking, mix the mayonnaise (or crema) with the honey or maple syrup in a small dish. This creates the “sweet” base that defines this specific version of the recipe.
- Remove the hot corn ribs from the air fryer. Brush or drizzle them with the sweet mayo mixture. Immediately sprinkle with crumbled Cotija cheese and fresh cilantro. Serve warm with lime wedges on the side for squeezing.
- Cook Time: 27 minutes