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 lime
1 tsp crushed red pepper flakes
Instructions
- 1Insert the oven rack into position 3 Up. 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 roll in the oil to coat. Sprinkle with salt.
- 3Once preheated, place the pan in the oven and air fry for 13 minutes. When the oven signals, rotate the pan and continue cooking. Meanwhile, continue to the next step.
- 4To make the lime and chili mayonnaise, place the mayonnaise in a bowl. Using a microplane, grate the lime zest over the mayonnaise. Add the pepper flakes and stir to combine.
- 5When the oven signals at the end of cooking, brush the corn with the lime and chili mayonnaise 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, press A Bit More. Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
- 7Squeeze fresh lime juice over the corn and enjoy!
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