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Air Fryer Corn Ribs, Elote-Style, with Cotija-Ancho Crema

Corn cobs quartered lengthwise into 'ribs' and air fried until they curl and char, then dressed elote-style with a cotija-ancho crema, lime, and cilantro.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the corn ribs
  • 4 ears fresh corn husked, each quartered lengthwise
  • 1-2 tsp neutral oil
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4-1/2 tsp kosher salt
  • 1/2 tsp sugar
For the cotija-ancho crema
  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup mayonnaise
  • 1 lime zested and juiced
  • 1/2 tsp ancho chili powder
  • 1 small garlic clove minced
  • 1/3 cup cotija crumbled
To finish
  • more cotija, chopped cilantro, lime wedges
  • Tajín or cayenne optional

Equipment

  • Air fryer
  • Heavy chef's knife
  • Small bowl

Method
 

  1. Stand each cob on a towel for grip and rock a heavy knife down the centre to split it, then quarter each half lengthwise.
  2. Toss the ribs with the oil and the chili powder, paprika, garlic powder, salt, and sugar.
  3. Preheat to 390°F. Cook in a single layer 10 to 14 minutes, flipping halfway, until deep golden with charred spots and the ribs curl.
  4. Whisk the crema ingredients. Drizzle over the hot ribs and finish with more cotija, cilantro, lime, and a dusting of Tajín.

Notes

A sharp heavy knife and a towel for grip — splitting cobs takes care.
The ribs curl as they cook — that's the sign they're done.
Dress them hot so the crema clings.