Ingredients
Scale
- 2 large ears of fresh corn, husked
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup plain non-fat Greek yogurt
- 1 tablespoon light mayonnaise
- 1 tablespoon fresh lime juice
- 1/4 cup crumbled Cotija cheese (or Feta)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon Tajin seasoning (optional)
Instructions
- Stand an ear of corn vertically on a cutting board. Using a very sharp chef’s knife, carefully cut the corn in half lengthwise through the center of the cob. Then, cut each half lengthwise again to create four long strips. Repeat with the second ear of corn until you have 8 ribs total.
- In a small bowl, mix the olive oil, smoked paprika, chili powder, garlic powder, and salt. Lay the corn ribs on a tray and brush the spice mixture generously over the kernels, ensuring each rib is well-coated.
- 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 aren’t touching. Cook for 10 to 12 minutes, or until the corn is tender and the ends have curled and slightly charred.
- While the corn is cooking, whisk together the Greek yogurt, light mayonnaise, and lime juice in a small bowl until smooth. This sauce provides the creamy base and a healthy dose of protein for the dish.
- Remove the hot corn ribs from the air fryer. Place them on a serving platter and drizzle or brush the yogurt sauce over the top. Immediately sprinkle with crumbled Cotija cheese, fresh cilantro, and a dusting of Tajin for an extra kick.
- Cook Time: 27 minutes