Easy Air Fryer Mexican Street Corn (Dairy-Free, Gluten-Free)
This air fryer Mexican street corn is quick, easy, and made with minimal cleanup. Sweet, lightly charred corn is topped with creamy avocado crema, tangy cashew cotija, chili, lime, and cilantro.
Ingredients
Corn
- 4 ears sweet corn husks removed
- 1 tablespoon avocado oil
- Chili flakes or chili powder to taste
Cashew Cotija
- 1/2 cup raw cashews
- 1 teaspoon lemon juice
- 1/4 teaspoon fine salt
Avocado Crema
- 1 ripe avocado
- 1/4 cup cilantro leaves plus more for garnish
- 1 clove garlic roughly chopped
- Juice of 1 lime
Instructions
- Drizzle the avocado oil over the corn and rub to coat evenly.
- Air fry at 450°F for 15 to 20 minutes, turning occasionally, until golden and lightly charred. Cook in batches if needed.
- Blend the cashews in a food processor until coarse and crumbly.
- Transfer the cashews to a bowl and stir in the lemon juice and salt.
- Blend the avocado, cilantro, garlic, and lime juice until smooth.
- Spread the avocado crema over the cooked corn.
- Top with cashew cotija, chili flakes or chili powder, and chopped cilantro. Serve immediately.
Video
Notes
- Pat the corn dry before adding oil for better browning.
- For extra char, lightly toast the corn with a kitchen torch after air frying.
- The cashew cotija will be moist when freshly made. For a drier texture, spread it on a tray and leave it at room temperature overnight, stirring once or twice.
- Store leftover cashew cotija in an airtight container in the refrigerator for up to 5 days.
- Make the avocado crema fresh, as it will oxidize and turn brown after a few hours.