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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

The corn curls into dramatic rib-like strips, the edges caramelize in the air fryer, and every piece gets coated in creamy, smoky, tangy elote flavor. 🌽🔥

Ingredients

• Corn ribs 🌽
• 🌽 4 large ears fresh corn, husks and silk removed
• 🫒 20 ml neutral oil or avocado oil (1 tbsp + 1 tsp)
• 🌶️ 1 tsp smoked paprika
• 🌶️ ½ tsp ancho chile powder
• 🌿 ½ tsp ground cumin
• 🧂 ¾ tsp fine sea salt
• ⚫ ¼ tsp black pepper
• Chipotle-lime crema 🌶️
• 🥛 120 g Mexican crema or sour cream (½ cup / 4.2 oz) dairy
• 🌶️ 1 chipotle pepper in adobo, finely minced
• 🌶️ 10 ml adobo sauce (2 tsp / 0.35 fl oz)
• 🍋 30 ml fresh lime juice (2 tbsp / 1 fl oz)
• 🧄 1 small garlic clove, finely grated
• 🧂 ¼ tsp fine sea salt
• To finish 🧀
• 🧀 100 g Cotija cheese, finely crumbled (3.5 oz) dairy
• 🌿 Fresh cilantro, roughly chopped
• 🌶️ Tajín or chile-lime seasoning
• 🍋 Lime wedges
• 🌶️ Extra chipotle-lime crema

Preparation

• 1 Prepare the corn 🌽 Trim the ends of each ear of corn so the cob sits flat and stable on a cutting board. Use a large, sharp chef’s knife.
• 2 Cut the corn into ribs 🔪 Stand one cob upright and carefully cut it lengthwise in half through the center. Place each half cut-side down and cut again lengthwise to create four long corn ribs. Repeat with the remaining ears.
• 3 Season the corn 🌶️ Place the corn ribs in a large bowl. Add oil, smoked paprika, ancho chile powder, cumin, salt and black pepper. Toss thoroughly so the kernels are lightly coated.
• 4 Preheat the air fryer 🌬️ Preheat the air fryer to 195°C (385°F) for 3 minutes.
• 5 Arrange the corn 🔥 Place the corn ribs in the basket in a single layer. Leave some space between them so hot air can circulate. Cook in batches if necessary.
• 6 Air-fry the first side 🌽 Air-fry for 7 minutes. The corn will begin to curl as the kernels tighten and the cob heats.
• 7 Turn and finish 🔥 Turn each rib carefully. Air-fry for another 6–8 minutes until the kernels are golden, lightly blistered and charred in spots.
• 8 Make the crema 🌶️ While the corn cooks, mix the crema, chipotle, adobo sauce, lime juice, garlic and salt until smooth. Taste and adjust the lime or salt if needed.
• 9 Sauce the corn 🍋 Transfer the hot corn ribs to a large plate. Drizzle lightly with chipotle-lime crema. Do not completely cover the charred kernels.
• 10 Add Cotija and seasoning 🧀 Sprinkle generously with crumbled Cotija, chopped cilantro and Tajín.
• 11 Serve immediately ✨ Arrange the corn ribs on a dark serving plate. Serve with lime wedges and extra chipotle-lime crema on the side.

Timing details

Nutrition

Estimated values per serving.

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