Elote Corn And Cilantro Salad
As many a city dweller or person without a backyard can lament, easy, frequent grilled food is a rare treat in the summer. But, in the air fryer, fresh corn doesn’t have to be such a rarity. Brushed with a little butter, it chars lightly and cooks up tender and crisp at the same time. It’s perfect eaten right off the cob, but even better in this side dish reminiscent of Mexican street corn, composed of the cob’s shorn kernels, copious cilantro leaves, and a spicy mayo.
Ingredients
- 2 ears of corn shucked (halved crosswise if too large to fit in your air fryer)
- 1 tablespoon unsalted butter at room temperature
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- 1 cup lightly packed fresh cilantro leaves
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon adobo sauce from a can of chipotle peppers in adobo sauce
- 2 tablespoons crumbled queso fresco
- Lime wedges for serving
Instructions
- Brush the corn all over with the butter, then sprinkle with the chili powder and garlic powder, and season with salt and pepper.
- Place the corn in the air fryer and cook at 400°F, turning over halfway through, until the kernels are lightly charred and tender, about 10 minutes.
- Transfer the ears to a cutting board, let stand 1 minute, then carefully cut the kernels off the cobs and move them to a bowl.
- Add the cilantro leaves and toss to combine (the cilantro leaves will wilt slightly).
- In a small bowl, stir together the sour cream, mayonnaise, and adobo sauce.
- Divide the corn and cilantro among plates and spoon the adobo dressing over the top.
- Sprinkle with the queso fresco and serve with lime wedges on the side.