2ears of cornshucked (halved crosswise if too large to fit in your air fryer)
1tablespoonunsalted butterat room temperature
1teaspoonchili powder
¼teaspoongarlic powder
Kosher salt and freshly ground black pepper
1cuplightly packed fresh cilantro leaves
1tablespoonsour cream
1tablespoonmayonnaise
1teaspoonadobo saucefrom a can of chipotle peppers in adobo sauce
2tablespoonscrumbled queso fresco
Lime wedgesfor serving
Instructies
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.