Appetizers
Mexican Street Corn Riblets
Makes 16 mini riblets
Mexican Street Corn Riblets
Makes 16 mini riblets
Packed with flavor, these mini riblets are an excellent go-to finger food!
Ingredients
- ¼ cup olive oil
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/8 teaspoon freshly ground pepper
- 2 corn ears, halved and then each half quartered lengthwise
- Nonstick cooking spray
- ¼ cup mayonnaise
- Juice of 1 lime
- ½ cup crumbled cotija cheese
- Cilantro, chopped, for garnish
Preparation
- In a small bowl, stir together the olive oil, salt, onion powder, garlic powder, chili powder, and pepper. Brush the corn with the oil mixture.
- Place the air fryer basket onto the baking pan, and coat with nonstick cooking spray. Arrange the corn in the basket. Put the pan in the air fryer.
- Select Air Fry, and set the temperature to 350°F and the time to 20 minutes. Press Start.
- While the corn is cooking, stir together the mayonnaise and lime juice in a small bowl.
- When corn is finished, brush the riblets with a thin layer of the mayonnaise mixture, and then sprinkle with the cotija and cilantro. Serve immediately.
