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Air Fryer Elote (Mexican Street Corn) - Fast, Flavorful, and Crispy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 ears fresh corn, husked (or 8–10 mini ears/baby corn-on-the-cob)
  • 1 tablespoon neutral oil (avocado or canola)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/3 cup mayonnaise (or half mayo, half sour cream for a lighter tang)
  • 2 tablespoons Mexican crema or sour cream
  • 1–2 tablespoons fresh lime juice (about 1 lime), plus lime wedges for serving
  • 1/2 teaspoon chili powder, plus more for garnish
  • 1/4 teaspoon smoked paprika (optional, for extra smokiness)
  • 1 small garlic clove, finely grated or minced
  • 1/3–1/2 cup crumbled cotija cheese (or feta as a backup)
  • 2 tablespoons chopped fresh cilantro
  • Optional: a sprinkle of Tajín, a drizzle of hot sauce, or a pinch of cayenne

Method
 

  1. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket helps the corn char nicely.
  2. Prep the corn: Pat the ears dry. Rub with oil and season with salt and pepper. If your air fryer is small, cut the cobs in half.
  3. Cook the corn: Place in a single layer. Air fry for 10–14 minutes, turning halfway. You want tender kernels with golden or lightly charred spots. Cooking time varies by ear size and air fryer model.
  4. Make the elote sauce: While the corn cooks, mix mayonnaise, crema, lime juice, chili powder, smoked paprika (if using), and garlic in a small bowl. Taste and add a pinch of salt if needed.
  5. Coat the corn: When the corn is done, let it cool for 1–2 minutes. Brush or spoon the sauce all over each ear.
  6. Add toppings: Sprinkle generously with cotija and cilantro. Dust with extra chili powder or Tajín. Serve with lime wedges.
  7. Optional finishing touch: For a little kick, add a few drops of hot sauce or a pinch of cayenne.