Air Fryer Corn Ribs with Chili Lime
Corn cobs cut into lengthwise quarters and air fried until they curl and char at the edges, tossed with smoky chili-lime butter and cotija cheese. A fun, sharable vegetarian side with serious flavor.
Ingredients
- 4 ears ears of corn, husked
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 2 tbsp unsalted butter, melted
- 2 limes limes, juiced and zested
- 1/4 cup cotija cheese (or feta), crumbled
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 tsp cayenne pepper
Instructions
-
1
Stand each ear of 4 ears husked ears of corn upright on a cutting board. Using a large sharp knife, cut each cob into quarters lengthwise through the core, giving you 4 "ribs" per ear. Take care — the core is tough; apply steady downward pressure.
-
2
In a large bowl, toss the corn ribs with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp kosher salt until evenly coated.
-
3
Preheat the air fryer to 400°F. Place corn ribs in the basket in a single layer (they can be close but not stacked). Air fry for 10 minutes.
-
4
Flip or shake the corn ribs. Continue cooking for 6-8 more minutes until the edges are charred and the ribs have curled.
-
5
While the corn finishes, whisk together 2 tbsp melted unsalted butter, 2 limes juiced and zested limes juice and zest, and 1/4 tsp cayenne pepper in a small bowl.
-
6
Transfer hot corn ribs to a platter. Drizzle the chili-lime butter mixture over them, then top with 1/4 cup crumbled cotija cheese (or feta) and 1/4 cup roughly chopped fresh cilantro. Serve immediately.