Protein Corn Ribs Elote Air Fryer
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 fresh ears of corn, husks removed
- 1 tablespoon olive oil or avocado oil
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon light mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 cup crumbled Cotija cheese
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and black pepper to taste
Instructions
- Carefully stand each ear of corn vertically on a cutting board. Using a sharp chef’s knife, cut the cob in half lengthwise. Then, cut each half lengthwise again to create four long quarters or “ribs.” This requires a bit of strength and caution, so ensure your cutting board is stable.
- In a large mixing bowl, toss the corn ribs with olive oil, half of the chili powder, garlic powder, salt, and pepper. Ensure each piece is evenly coated so they crisp up beautifully in the air fryer.
- Preheat your air fryer to 400°F (200°C). Place the corn ribs in the air fryer basket in a single layer, making sure they are not overcrowded. Cook for 10 to 12 minutes, shaking the basket halfway through, until the corn is tender and the edges are charred and curled.
- While the corn is cooking, whisk together the Greek yogurt, light mayonnaise, remaining chili powder, smoked paprika, and a squeeze of lime juice in a small bowl. This creates a high-protein elote crema that is both zesty and creamy.
- Once the corn ribs are done, remove them from the air fryer. While they are still hot, brush the protein sauce generously over the kernels. Sprinkle with crumbled Cotija cheese and fresh cilantro. Serve immediately with extra lime wedges on the side.