Mexican Street Corn Riblets

Makes 8 riblets

¼    cup olive oil
1     teaspoon kosher salt
1     teaspoon onion powder
⅛ teaspoons chili powder, divided
½    teaspoon garlic powder 
⅛ teaspoon freshly ground black pepper
2     ears corn, quartered lengthwise
¼     cup mayonnaise
        juice of 1 lime
½    cup crumbled cotija cheese
       cilantro, chopped, for garnish

Nutritional information per serving:
Calories 170 (76% from fat) • carb. 7g • pro. 3g • fat 15g • sat. fat 4g chol. 12mg • sod. 530mg • calc. 4mg • fiber 1g

1. In a small bowl, mix the olive oil, kosher salt, onion powder,
1
/8 teaspoon of the chili powder, garlic powder, and the black pepper.
Brush the corn quarters with the oil mixture and arrange in the
basket. Place the basket in the AirFryer. Select AirFry, and set the
time to 20 minutes and the temperature to 350°F. Press Start/Stop.
2. While the corn is cooking, mix the mayonnaise and lime juice in a
small bowl and set aside.
3. When corn is finished, brush the riblets with a thin layer of the mayonnaise mixture, and sprinkle with the cotija and cilantro. Serve
immediately.