No need to track down a food truck to get your Mexican street corn fix—your air fryer turns out a fantastic batch. A quick turn halfway through cooking yields crispy, juicy corn that soaks up the tasty garlic-lime butter like a champ.
Pick out small ears, or trim them slightly so that they fit into the air fryer basket. If you have any leftovers, cut the kernels off the cob and stir into a dip or sprinkle over a salad.
4 ears fresh corn (about 1 1/2 lb.), shucked
1 1/2 tablespoons unsalted butter
2 teaspoons chopped garlic
1 teaspoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh cilantro
Added sugars 0g
Calcium 1% DV
Potassium 11% DV
How to Make It
Lightly coat corn with cooking spray, and place in a single layer in air fryer basket. Cook at 400°F until tender and slightly charred, 14 minutes, turning corn over halfway through cooking.
Meanwhile, stir together butter, garlic, lime zest, and lime juice in a small microwavable bowl. Microwave on HIGH until butter is melted and garlic is fragrant, about 30 seconds. Place corn on a platter and pour over butter mixture. Sprinkle with salt, pepper, and cilantro. Serve immediately.
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