Crispy Air Fryer Street Corn

Looking for a fresh take on everyone’s favorite summer side dish? Regular corn on the cob is great, but sometimes you want something with a bit more punch – without having to fire up the grill or deal with messy charcoal. That’s where this air fryer street corn comes in handy, especially on those busy weeknights when you’re juggling dinner prep with a million other things.

This recipe brings all the flavor of traditional Mexican street corn right to your kitchen counter, and it’s ready in just minutes. Plus, the air fryer gives you that perfect char and crunch without having to watch the grill like a hawk.

What Kind of Corn Should I Use?

Fresh sweet corn is your best bet for this air fryer street corn recipe, and you’ll want to look for ears with bright green, tightly wrapped husks and golden-brown silk peeking out at the top. When you peel back a little of the husk, the kernels should be plump and arranged in tight rows all the way to the tip. Yellow, white, or bi-color sweet corn all work great here – just make sure the kernels are firm and release a milky liquid when pressed with your fingernail. If fresh corn isn’t in season, you can still make this recipe with frozen corn on the cob, though you might need to adjust the cooking time slightly and won’t get quite the same fresh-from-the-farm taste.

Options for Substitutions

This air fryer street corn recipe is pretty flexible – here are some easy swaps you can try:

• Fresh corn: While fresh corn is best, you can use frozen corn on the cob in a pinch. Just make sure to thaw it completely and pat it dry before air frying.
• Cotija cheese: Can’t find Cotija? Feta cheese makes a great substitute since it has a similar salty, crumbly texture. You could also use grated Parmesan in a pinch.
• Sour cream: Greek yogurt works perfectly as a healthier alternative to sour cream. It gives the same tangy taste and creamy texture.
• Mayo: For a lighter version, try using light mayo or even mashed avocado (though this will change the flavor slightly).
• Cilantro: If you’re not a cilantro fan or don’t have any, fresh parsley will work – it’ll give you that fresh herb taste without the cilantro flavor that some folks don’t like.
• Chili powder: You can swap this with paprika, Tajín seasoning, or even a pinch of cayenne if you want more heat.

Watch Out for These Mistakes While Air Frying

The biggest mistake when making air fryer street corn is overcrowding the basket – make sure to leave enough space between each ear of corn so the hot air can circulate properly and create that perfect char. Another common error is not rotating the corn during cooking, which can lead to uneven browning and some spots missing that classic street corn char – aim to turn the ears every 3-4 minutes for the best results. To prevent the creamy sauce from becoming too runny, make sure to pat your corn dry after air frying and let it cool for 1-2 minutes before adding the mayo-sour cream mixture. For the best flavor, don’t skip the lime juice or try to substitute the Cotija cheese with other varieties – these ingredients are key to achieving that authentic Mexican street corn taste.

What to Serve With Street Corn?

This Mexican-inspired street corn makes an amazing side dish for your favorite grilled or smoky foods! Try serving it alongside some juicy grilled chicken, carne asada, or fish tacos for a complete meal that feels like you’re at a street food festival. A simple black bean and rice dish would work perfectly here too, helping to round out the meal while keeping with the Mexican theme. For a casual backyard BBQ spread, pair this corn with burgers or grilled hot dogs – the creamy, tangy topping on the corn adds such a nice contrast to classic cookout foods.

Storage Instructions

Keep Fresh: If you have any leftover street corn (which rarely happens at my house!), you can keep it in an airtight container in the fridge for up to 3 days. The toppings might get a bit soft, but the flavors will actually continue to blend together nicely.

Make Ahead: Want to prep this in advance for a party? You can make the mayo-sour cream sauce up to 2 days ahead and store it separately in the fridge. When you’re ready to serve, just air fry the corn and add your toppings fresh – it’ll taste like you just made everything from scratch!

Enjoy Again: To enjoy your leftover street corn, just take it out of the fridge and let it come to room temperature for about 15 minutes. If you prefer it warm, pop it back in the air fryer for 2-3 minutes at 350°F. Add a fresh sprinkle of Cotija cheese and chili powder to bring back that fresh-made magic!

Preparation Time	5-10 minutes
Cooking Time	8-10 minutes
Total Time	13-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 15-20 g
• Fat: 60-70 g
• Carbohydrates: 60-70 g

Ingredients

For the corn:

• 1 tbsp olive oil (or any neutral oil like canola)
• 4 ears fresh corn (husked and cleaned)

For the sauce:

• 1/2 tsp salt
• 1/4 cup mayonnaise (I use Hellmann’s)
• 1/4 cup sour cream (room temperature for smooth mixing)
• 1 tbsp lime juice (freshly squeezed preferred)
• 1/4 cup fresh cilantro (finely chopped)
• 1 garlic clove (minced, about 1 tsp)

For the topping:

• 1/4 cup crumbled cotija cheese (adds authentic tangy flavor)
• 1/2 tsp chili powder (or tajín seasoning for extra depth)

Step 1: Prepare the Creamy Cilantro Sauce

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro
• 1 garlic clove
• 1 tbsp lime juice
• 1/2 tsp salt

While the air fryer preheats, combine the room-temperature sour cream and mayonnaise in a small bowl, whisking until smooth and well blended.

Fold in the finely chopped cilantro, minced garlic, fresh lime juice, and salt, stirring until you have a cohesive, creamy sauce with visible flecks of cilantro throughout.

I prefer to let this sauce sit at room temperature so it spreads easily onto the hot corn later—cold sauce can be stubborn to work with.

Set aside until needed.

Step 2: Oil and Air Fry the Corn

• 4 ears fresh corn
• 1 tbsp olive oil

Preheat your air fryer to 400°F for 2 minutes.

While it heats, pat the husked and cleaned corn dry with paper towels, then lightly brush or rub all sides with olive oil—this helps the corn develop a golden, slightly charred exterior and prevents sticking.

Arrange the corn in a single layer in the air fryer basket (work in batches if needed), then cook for 8-10 minutes, turning the ears halfway through to ensure even cooking and browning on all sides.

The corn is ready when the kernels are tender and have some light golden-brown spots.

Step 3: Coat and Finish with Toppings

• creamy cilantro sauce from Step 1
• 1/4 cup crumbled cotija cheese
• 1/2 tsp chili powder

Remove the air-fried corn from the basket and place on a serving platter or individual plates while still warm.

Generously spread or brush the cilantro-lime crema from Step 1 onto each ear, coating all sides—the heat of the corn will help it adhere and soften slightly for smooth application.

I find using a pastry brush works beautifully here for even coverage.

Sprinkle the crumbled cotija cheese and chili powder over the coated corn, making sure the cheese and spice distribute across each ear.

Serve immediately while the corn is warm and the flavors are at their peak.