Original video by @feelgoodfoodie — all credit to the creator.
Air Fryer Mexican Street Corn Salad
Charred air-fried corn tossed with crisp red pepper, jalapeño, red onion, and creamy avocado in a tangy lime-cumin dressing. It chills into a bright, scoopable salad that's even better after an hour in the fridge.
Ingredients
- 4 earsfresh corn · husks removed
- 2 cupsfrozen corn · thawed
- 1 tablespoonTajín or seasoning of choice
- 1large red bell pepper · finely chopped
- 1jalapeño · seeded and minced
- 1/4red onion · finely chopped
- 1ripe avocado · diced
- 1/4 cupfresh cilantro · chopped
Dressing
- 3 tablespoonssour cream
- 3 tablespoonsfresh lime juice
- 2 tablespoonsextra-virgin olive oil
- 1/2 teaspoonground cumin
- 1/4 teaspoonsalt
- 1/4 teaspoonpepper
Steps
- 1
Air fry the corn at 400°F for 20 minutes.
- 2
Let the corn cool slightly, then slice the kernels off the cobs and place them in the air fryer bowl.
- 3
Add the thawed frozen corn to bulk it up, if you'd like.
- 4
Add the red bell pepper, jalapeño, red onion, diced avocado, and cilantro on top.
- 5
Add the sour cream, lime juice, olive oil, cumin, salt, and pepper, and stir to combine.
- 6
Taste and adjust the seasoning.
- 7
Store in the fridge for at least one hour before serving.
Creator's notes
The creator likes the flavor combination of the two types of corn, and made this in a Ninja Crispi glass air fryer that goes from cooking to storing to serving in one container.
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