I’ve always had a soft spot for Mexican street corn — the kind that’s grilled until perfectly charred, then slathered in creamy, cheesy, and tangy goodness. It’s messy, it’s flavorful, and honestly, it tastes like summer in every bite. But when I discovered I could make it in my air fryer with almost no effort (and no outdoor grill), I knew my kitchen routine was forever changed.
Now, whenever I’m craving that classic elote flavor — sweet corn coated in mayo, chili powder, lime, and cotija cheese — I just pop a few ears into the air fryer. The result? Juicy, golden corn with a light crisp that soaks up all those bold, creamy flavors. It’s ridiculously simple and tastes just like the street vendors make it — but without leaving your kitchen.
What You Need To Make This Recipe
Fresh corn on the cob:
Go for bright yellow or bi-color corn with tightly wrapped husks and plump kernels. Freshness really matters here — the juicier the corn, the better the flavor and texture after air frying.
Mayonnaise:
This is the creamy base that helps the cheese and spices cling to the corn. If you prefer, you can swap part of it for sour cream or Mexican crema for a lighter, tangier touch.
Cotija cheese:
The star of the topping! This crumbly Mexican cheese adds a salty kick that pairs perfectly with the sweetness of the corn. If you can’t find cotija, parmesan or feta make great substitutes.
Lime juice:
A splash of fresh lime brightens everything and cuts through the richness of the mayo and cheese. Always go for fresh-squeezed lime — bottled juice just doesn’t have the same punch.
Chili powder:
This adds a subtle smoky heat that ties the flavors together. You can go mild with standard chili powder or turn up the heat with Tajín or chipotle powder if you love spice.
Cilantro (optional):
A sprinkle of chopped cilantro gives a pop of color and fresh, herbal contrast. Totally optional, but it makes the corn look as good as it tastes.
Ingredients List
- 4 ears of fresh corn, husked
- 3 tablespoons mayonnaise
- ¼ cup cotija cheese, crumbled
- 1 teaspoon chili powder (or Tajín)
- 1 lime, cut into wedges
- 2 tablespoons chopped cilantro (optional)
- Salt and pepper, to taste
How to Make Air Fryer Street Corn on the Cob
Step 1: Prep the corn
Remove the husks and silk from the corn. Pat dry with a paper towel to remove any moisture. This helps the corn roast evenly and get that nice golden color.
Step 2: Air fry the corn
Preheat your air fryer to 400°F (200°C). Place the corn cobs in the basket in a single layer (work in batches if needed). Air fry for 10–12 minutes, turning halfway through, until the kernels are lightly charred and tender.
Step 3: Mix the topping
While the corn cooks, stir together the mayonnaise, lime juice, and a pinch of salt in a small bowl. This will be your creamy coating.
Step 4: Dress it up
Once the corn is done, brush it generously with the mayo mixture. Sprinkle cotija cheese and chili powder all over the cobs. Add cilantro if you’re using it, and finish with a squeeze of lime for that signature tang.
Step 5: Serve and enjoy
Serve immediately while the corn is warm, cheesy, and fragrant. It’s messy, but that’s part of the fun — just grab some napkins and dig in!
Tips for Making This Recipe
- Use fresh corn whenever possible. Frozen corn works, but it won’t have the same juicy crunch.
- Don’t overcrowd the air fryer. Space allows the hot air to circulate, ensuring every cob gets evenly roasted.
- Add your own twist. Mix a bit of garlic powder or smoked paprika into the mayo for an extra layer of flavor.
- Want it extra cheesy? Roll the mayo-coated corn directly in a plate of crumbled cotija for a thick, delicious layer.
- Make it lighter. Substitute half the mayo with Greek yogurt or sour cream for a tangier and slightly healthier version.
- Serve immediately. Street corn tastes best hot and fresh, when the cheese just starts to melt into the mayo coating.
FAQs
Can I use frozen corn on the cob?
Yes! Just thaw it completely and pat dry before air frying. It may need an extra minute or two to cook through.
What if I don’t have cotija cheese?
Parmesan, feta, or queso fresco are all great substitutes. Each brings a slightly different flavor, but all work beautifully.
Can I make this ahead of time?
It’s best served fresh, but you can cook the corn ahead and store it in the fridge. Reheat in the air fryer for 3–4 minutes, then add the toppings right before serving.
Is this recipe spicy?
Not necessarily! Standard chili powder adds flavor more than heat. If you like it hot, sprinkle some cayenne or Tajín for a kick.
Can I make this dairy-free?
Absolutely. Use vegan mayo and swap cotija for a dairy-free cheese crumble or skip the cheese altogether.