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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.

33 minEasyServes 4180 cal/serving

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

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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. 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. 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. 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. 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. 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. 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.

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Questions

What temperature does Air Fryer Corn Ribs with Chili Lime cook at?

For Air Fryer Corn Ribs with Chili Lime, the air fryer is set to 400 F (about 205 C) in step 3. The longest stretch at that heat is 10 minutes, in step 3. Air fryers run hot or cool by model, so check two minutes early the first time.

What can I use instead of feta in Air Fryer Corn Ribs with Chili Lime?

The entry for Air Fryer Corn Ribs with Chili Lime calls for 1/4 cup cotija cheese (or feta), crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

How hot is Air Fryer Corn Ribs with Chili Lime?

Moderately. The heat in Air Fryer Corn Ribs with Chili Lime comes from 1 tsp chili powder and 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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

Yes. The dairy in Air Fryer Corn Ribs with Chili Lime 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 many calories are in Air Fryer Corn Ribs with Chili Lime?

One serving (the recipe makes 4) is about 180 calories, with 3 g protein, 28 g carbohydrate and 8 g fat, plus 3 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Air Fryer Corn Ribs with Chili Lime?

Refrigerate what is left of Air Fryer Corn Ribs with Chili Lime within two hours and eat it 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.

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