Duo Crisp + Air Fryer - Mexican Corn on the Cob

By: Alexis Mersel

Duo Crisp + Air Fryer - Mexican Corn on the Cob
cuisine icon Cuisine
Mexican
cuisine icon Course
Picnic, Side Dish, Snack
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Air Fry
cuisine icon Keywords
15-30 min, 4 ears of corn, air fry, air fryer recipe, chipotle chile powder, chopped fresh cilantro, contributed, cook 15 min, cotija cheese or queso fresco, duo crisp, ears of yellow corn, easy, instant pot corn on the cob, kosher salt and freshly ground black pepper, lime, mayonnaise, mexican, picnic, prep 5 min, side dish, snack, sour cream, unsalted butter

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
4 ears of corn
Ingredients
  • 4 ears of yellow corn
  • 2 tbsp unsalted butter
  • 1/2 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup Cotija cheese or queso fresco
  • 1/4 cup chopped fresh cilantro
  • 1 lime
Instructions
  • Place the corn on a large plate or rimmed baking sheet and brush the ears with the melted butter. In a small bowl, stir together the chipotle chile powder, 1/4 tsp salt, and a generous pinch of pepper. Sprinkle the spice mixture over the corn, rolling the ears to coat evenly.
  • Coat the Instant Pot air fryer basket with canola oil spray and add 2 ears of corn. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 12 minutes at 400°F (200°C), then press Start. Rotate the corn when prompted.
  • Meanwhile, in a small bowl, stir together the mayonnaise, sour cream, and 1/2 tsp salt. Place half of the cheese on a large plate. Set aside.
  • When the cooking time is up, use tongs to carefully transfer the corn to a clean plate or rimmed baking sheet. Brush the corn with some of the sour cream mixture and let rest for 1 minute, allowing the mixture to be absorbed. Brush the corn again with more sour cream mixture, reserving about half for the remaining corn, then roll in the cheese to coat evenly. Sprinkle with chile powder and half of the cilantro.
  • Repeat to cook the remaining corn. Transfer the remaining cheese to the plate and coat the corn with the remaining sour cream mixture, cheese, chile powder, and cilantro. Serve with lime wedges alongside.
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