Street corn is the ultimate side dish for Taco Tuesday, but we serve it with all kinds of meals. The sweet corn pairs perfectly with the rich, citrus-y sauce, and chili powder.
Servings : 4 cobs
Calories : 260kcal
- 4 ears corn on the cob
- 1 tablespoon olive oil
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup cilantro
- 1 clove garlic minced
- 1 tablespoon lime juice from one lime
- ½ teaspoon salt
- ¼ cup crumbled cotija cheese
- 1/2 teaspoon chili powder
Preheat air fryer to 400 degrees for 2 minutes.
Brush the oil evenly over the corn to coat.
Place the corn in a single layer in the preheated air fryer.
Cook for 8-10 minutes, flipping halfway through cooking.
While the corn is cooking, add the sour cream, mayonnaise, cilantro, garlic, lime juice, and salt to a small bowl. Whisk well to combine.
When corn is finished cooking, immediately remove to a plate and brush liberally with the sour cream mixture.
Sprinkle with cotija cheese and chili powder before serving.
Serving: 1g | Calories: 260kcal | Carbohydrates: 19g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 22mg | Sodium: 672mg | Fiber: 2g | Sugar: 4g