Air Fryer Elote
Air Fryer Elote features ears of corn with mayonnaise, cotija cheese, and chili powder; air fry at 400°F for 12 minutes until charred and irresistible.
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Method
- 1
Brush corn ears with olive oil.
- 2
Air fry at 400°F for 10-12 minutes, turning every 3 minutes, until charred in spots and tender.
- 3
Mix mayo and crema together. Slather all over the hot corn.
- 4
Roll in crumbled cotija cheese. Sprinkle with chili powder and cilantro.
- 5
Squeeze lime juice over the top and serve immediately.
Pro tip. Authentic elote uses a 50/50 mix of mayo and crema — don't skip either. Cotija is the traditional cheese; feta works in a pinch. The char marks are essential for flavor. Apply the mayo mixture while corn is hot so it sticks, THEN add the cheese.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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