Ingredients
Scale
- 2 large ears of fresh corn, husked
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup crumbled Cotija cheese
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder (or Tajin seasoning)
- 2 tablespoons fresh cilantro, finely chopped
- Salt and black pepper to taste
Instructions
- Step 1: Slice the Corn Ribs. This is the most important step. Stand the ear of corn vertically on a stable cutting board. Using a sharp chef’s knife, carefully slice the corn in half lengthwise. Then, slice each half lengthwise again to create four long quarters or “ribs.” Repeat with the second ear of corn.
- Step 2: Season the Ribs. In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Place the corn ribs in a large bowl and toss them with the oil mixture until every kernel is evenly coated with the spices.
- Step 3: Air Fry to Perfection. Preheat your air fryer to 400°F (200°C). Place the corn ribs in the air fryer basket in a single layer, ensuring they aren’t too crowded. Cook for 12 to 15 minutes. Halfway through, shake the basket. The corn should be tender and the ends should start to curl and brown.
- Step 4: Prepare the Protein Elote Sauce. While the corn is cooking, whisk together the Greek yogurt and lime juice in a small bowl. This replaces the traditional mayo with a high-protein alternative that still offers a satisfying tang and creaminess.
- Step 5: Dress and Garnish. Remove the hot corn ribs from the air fryer. Brush the Greek yogurt mixture over the top of the corn. Immediately sprinkle with crumbled Cotija cheese, chili powder (or Tajin), and fresh cilantro. Serve while still warm.
- Cook Time: 30 minutes