Airfryer Corn Ribs

Ingredients

• 4 ears Corn on the Cob (fresh, sweet kernels; cut each ear in half lengthwise to make ribs)
• 2 tablespoons Olive Oil (extra‑virgin preferred for flavor)
• 1 teaspoon Garlic Powder (adds mellow garlic flavor)
• 1 teaspoon Paprika (regular sweet paprika; optional smoked paprika for extra depth)
• ½ teaspoon Black Pepper (freshly ground)
• ½ teaspoon Salt (kosher or sea salt)
• ½ cup Cotija Cheese (crumbled; can substitute feta for a similar salty crumbly texture)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 whole Lime (juiced; zest optional for extra brightness)
• ¼ teaspoon Additional Paprika (for final topping; optional smoked paprika)

Instructions

1. Prepare the Corn

   Using a sharp chef’s knife, cut each ear of corn in half lengthwise, pressing firmly onto the core. If the kernels are very tough, bring a pot of water to a boil, add the corn halves and parboil for 3–5 minutes, then drain.

   Time: PT5M

2. Make the Marinade

   In a mixing bowl combine olive oil, garlic powder, paprika, black pepper, and salt. Whisk until a smooth coating forms.

   Time: PT2M

3. Coat the Corn Ribs

   Add the corn ribs to the bowl and toss until each piece is evenly coated with the oil‑spice mixture.

   Time: PT2M

4. Air‑Fry the Corn

   Pre‑heat the air fryer to 400°F (200°C). Arrange the corn ribs in a single layer in the basket (you may need to work in batches). Air‑fry for 10–12 minutes, shaking the basket halfway through, until the kernels are lightly charred and the ribs have a gentle curl.

   Time: PT12M

   Temperature: 400°F

5. Add Final Toppings

   Transfer the hot corn ribs to a serving plate. Sprinkle crumbled Cotija cheese, chopped cilantro, a pinch of additional paprika, and drizzle fresh lime juice over the top. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g