the Breville Test Kitchen
Air-Fried Corn on the Cob with Lime and Chili
This Mexican inspired corn recipe is air-fried to perfection, then smothered with a lime and chili infused mayonnaise before getting a quick blast of heat under the broiler.
20 mins total time
10 mins active time
Easy
Makes 4
Ingredients
Measurements:
4 ears of cornhusks and silk removed
2 tbsp olive oil
½ tsp kosher salt
¼ cup (2 oz) mayonnaise
1 limecut into wedges
1 tsp crushed red pepper flakes
Instructions
- 1Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 400°F, for 13 minutes and press Start to preheat. Meanwhile, continue to the next step.
- 2Place the corn in the roasting pan. Drizzle with the oil and sprinkle with the salt. Roll the corn in the oil to coat.
- 3Once preheated, place the pan in the oven and cook for 13 minutes. Meanwhile, make the lime and chili mayonnaise.
- 4Place the mayonnaise in a bowl and using a microplane, grate the lime zest over the top. Add the pepper flakes and stir to combine.
- 5When the oven signals, brush the corn with the mayonnaise mixture to coat. Return the pan to the oven. Set the oven to Broil, High, for 2 minutes and press Start.
- 6The corn kernels should be tender when pierced with a knife. If not, broil a little longer.
- 7Squeeze over with lime juice and enjoy!
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