🌽 Air-Fried Mexican Street Corn (Elote) Wheels 🇲🇽

Using a sharp, heavy chef’s knife, carefully slice the shucked corn cobs crosswise into thick, uniform “wheels” (about 1 to 1.5 inches thick). Cutting the corn into wheels creates flat edges that sit perfectly in the basket, maximizing direct heat contact.

Place the corn wheels in a bowl, drizzle with olive oil or melted butter, and toss to coat evenly. This thin fat barrier ensures the kernels roast and blister under the air currents rather than simply drying out.

Preheat your air fryer to 200°C (400°F). Arrange the corn wheels in a flat, single layer in the basket. Air fry for 11–12 minutes, shaking the basket vigorously or flipping the wheels halfway through, until the kernels are tender and showing beautiful brown and black charred blisters.

Transfer the blistering hot corn wheels back to a bowl. Immediately toss them with the garlic crema mixture until completely coated, then transfer to a platter. Shower heavily with the crumbled Cotija cheese and Tajín seasoning, and finish with fresh cilantro and a hard squeeze of lime juice!