Air Fryer Elote (Mexican Grilled Street Corn)
Intro (0:00–0:45)
Introduce your viewers to the magic of Elote, Mexico’s famous street corn.
“This isn’t just corn—it’s a flavor explosion! Charred golden corn, creamy tangy sauce, crumbly cheese, a kick of chili, and a squeeze of lime — and best of all, we’re doing it right in the air fryer!”
Ingredients
4 ears of corn, husked
2 tablespoons olive oil or melted butter
¼ cup mayonnaise
¼ cup sour cream (or Mexican crema)
½ cup crumbled Cotija cheese (or feta)
1 garlic clove, minced (optional)
1 teaspoon chili powder or Tajín
1 tablespoon chopped cilantro (optional)
1 lime, cut into wedges
Salt to taste
Instructions
Prep the Corn (0:45–1:30)
Brush each corn cob lightly with olive oil or melted butter.
Season lightly with salt.
Air Fry the Corn (1:30–4:00)
Preheat the air fryer to 400°F (200°C) for 3 minutes.
Place corn in a single layer in the basket (cut them in half if needed to fit).
Air fry for 12–15 minutes, turning halfway through, until the kernels are golden brown and slightly charred.
Timing Tip: For extra char, go the full 15 minutes!
Make the Creamy Sauce (4:00–5:00)
In a small bowl, mix:
Mayonnaise, sour cream, garlic (if using), and a pinch of salt.
Stir until smooth.
Dress the Corn (5:00–6:00)
Once corn is done:
Brush or spoon the creamy sauce all over each cob.
Sprinkle with crumbled Cotija, then chili powder or Tajín.
Finish with cilantro and a generous lime squeeze.
Serving Suggestions (6:00–6:30)
Serve hot with extra lime wedges and napkins—it’s delightfully messy!
Tips & Variations (6:30–7:00)
Swap Cotija with feta or Parmesan if unavailable.
Add hot sauce or smoked paprika for a twist.
Use frozen corn on the cob—just thaw and dry before air frying.
Nutrition (per cob)
Calories: ~220 | Protein: 5g | Fat: 14g | Carbs: 20g | Fiber: 2g