Duo Crisp + Air Fryer - Mexican Corn on the Cob

Often referred to as Mexican street corn, this dish is irresistible when corn reaches its peak in summer. You’ll need a few plates or trays to keep the multistep process organized, but the corn assembly line will be well worth it in the end. Serve with Crispy Fried Chicken Sandwiches for the perfect outdoor picnic.

Cuisine

Mexican

Course

Picnic, Side Dish, Snack

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Air Fry

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 Time

5 min

Cook Time

15 min

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.