Air Fryer Corn Ribs with Chili Lime

Name: Air Fryer Corn Ribs with Chili Lime
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 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

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.

33 minEasyServes 4180 cal/serving

MexicanSideAir FryerVegetarianHalal-friendlyGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

4 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 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.

Questions

Can I make Air Fryer Corn Ribs with Chili Lime dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, melted, 1/4 cup cotija cheese (or feta), crumbled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Air Fryer Corn Ribs with Chili Lime keep?

Refrigerate leftovers within two hours and eat them within three days. Re-crisp leftovers in the air fryer at 350 F for three to four minutes; the microwave softens the coating. It also freezes well for up to three months.

Can I halve or double Air Fryer Corn Ribs with Chili Lime?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, air-fry in batches; a crowded basket steams instead of crisping.

Serve it with

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