Air Fryer Elote Corn Salad with Spicy Mayo
Equipment
- Cutting board
- Serving plates
Ingredients
- 2 ears of corn shucked (halved crosswise if too large to fit in your air fryer)
- 1 tablespoon unsalted butter at room temperature
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 cup lightly packed fresh cilantro leaves
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon adobo sauce from a can of chipotle peppers in adobo sauce
- 2 tablespoons crumbled queso fresco
- Lime wedges for serving
Instructions
- Brush the corn all over with the butter, then sprinkle with chili powder and garlic powder, and season with salt and pepper.
- Place the corn in the air fryer basket and cook at 400°F, turning over halfway through, until the kernels are lightly charred and tender, about 10 minutes.
- Transfer the cooked corn to a cutting board and let it stand for 1 minute.
- Carefully cut the kernels off the cobs and move them to a bowl.
- Add the cilantro leaves to the bowl and toss to combine (the cilantro leaves will wilt slightly).
- In a small bowl, stir together sour cream, mayonnaise, and adobo sauce.
- Divide the corn and cilantro mixture among serving plates.
- Spoon the adobo dressing over the top.
- Sprinkle with crumbled queso fresco and serve with lime wedges on the side.
Notes / Tips / Wine Advice:
Wine advice:
Pair this vibrant elote corn salad with a light-bodied white wine such as Sauvignon Blanc or a crisp, dry rosé to complement the spicy mayo and enhance the fresh flavors of the cilantro and lime.Nutritional Information
Calories: 250 kcal | Carbohydrates: 22 g | Protein: 5 g | Fat: 18 g | Fiber: 3 g | Sugar: 5 g
