Air Fryer Mexican Street Corn
Air Fryer Mexican Street Corn combines charred corn ears with mayo, cotija cheese, and chili powder; cook at 400°F for 14 minutes then finish with lime and cilantro.
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Method
- 1
Brush corn with olive oil and sprinkle with salt.
- 2
Air fry at 400°F for 12-14 minutes, turning every 4 minutes for even charring.
- 3
Mix mayo and sour cream. Brush generously over hot corn.
- 4
Roll in crumbled cotija cheese, then dust with chili powder.
- 5
Squeeze lime over the top and garnish with cilantro. Serve immediately.
Pro tip. Apply the mayo mixture while the corn is hot — it acts as glue for the cotija. Tajin seasoning is the easiest shortcut if you have it. For off-the-cob style, cut kernels off after charring and toss everything in a bowl.
Why the air fryer wins here
- Ready in 14 minutes. The same dish takes about 22 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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