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Air fryer Mexican street corn with charred corn on the cob, creamy cotija cheese, chili seasoning, fresh cilantro, and lime wedges, served as a classic Mexican inspired side dish.
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Air Fryer Mexican Street Corn - Crispy, Creamy, and Ready Fast

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • Fresh corn on the cob (4 ears), husked
  • Mayonnaise (about 3 tablespoons)
  • Sour cream or Mexican crema (about 3 tablespoons)
  • Cotija cheese, crumbled (1/2 cup; or feta as a backup)
  • Lime (1–2, for juice and wedges)
  • Chili powder (1–2 teaspoons)
  • Smoked paprika (optional, 1/2 teaspoon for depth)
  • Garlic (1 small clove, finely grated) or 1/4 teaspoon garlic powder
  • Fresh cilantro, chopped (2–3 tablespoons)
  • Butter or olive oil (1–2 teaspoons, optional for brushing)
  • Salt and black pepper, to taste
  • Tajin or cayenne pepper (optional, for extra heat and citrusy zing)

Instructions

  • Preheat the air fryer. Set it to 400°F (200°C) for 3–5 minutes. A hot basket gives you better browning.
  • Prep the corn. Husk the corn and remove the silky threads. If your basket is small, break ears in half so they fit in a single layer.
  • Season lightly. Pat the corn dry. Brush with a thin layer of butter or olive oil and sprinkle with salt and pepper. This helps crisp and season the kernels.
  • Air fry the corn. Arrange in a single layer and cook for 10–14 minutes, turning halfway. You’re aiming for tender corn with some charred spots. Thicker ears might need an extra 2–3 minutes.
  • Mix the sauce while the corn cooks. In a bowl, stir together mayonnaise, sour cream, lime juice (start with 1 tablespoon), grated garlic, 1 teaspoon chili powder, a pinch of smoked paprika, and a pinch of salt. Taste and adjust lime and salt as needed.
  • Prep the toppings. Crumble cotija, chop cilantro, and cut extra lime wedges. Keep them ready to go.
  • Coat the corn. When the corn is done, let it cool for 1 minute so the sauce doesn’t slide off. Brush or spoon the sauce all over each ear, turning to coat.
  • Add the finishing touches. Sprinkle generously with cotija, more chili powder or Tajin, and cilantro. Squeeze fresh lime over the top. For extra heat, dust with cayenne.
  • Serve right away. Street corn is best hot and messy. Hand out napkins and lime wedges.