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Air Fryer Elote Salad | FeelGoodFoodie
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INGREDIENTS
2 ears of corn, shucked and halved if needed
1 tablespoon unsalted butter, at room temperature
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ cup packed fresh cilantro leaves, chopped
2 tablespoons sour cream
1 lime juiced, plus lime wedges for serving
1 teaspoon hot sauce or adobo sauce
2 tablespoons crumbled Cotija cheese
INSTRUCTIONS
1. Preheat the air fryer to 400°F
2. In a small bowl, combine the butter, chili powder, paprika, garlic powder, salt and pepper. Brush the corn all over with the butter mixture.
3. lace the corn in the air fryer and cook, turning halfway through, until the kernels are lightly browned and tender, about 10 minutes.
4. Transfer the corn to a cutting board and allow it to cool down for 5 minutes. Then cut the kernels off the cobs. Set aside
5. Meanwhile, stir together the sour cream, lime juice and hot sauce in a small serving bowl. Transfer the corn kernels to the bowl, add the cilantro leaves and toss to combine. Sprinkle the cotija cheese and serve with lime wedges.
2 ears of corn, shucked and halved if needed
1 tablespoon unsalted butter, at room temperature
¼ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
½ cup packed fresh cilantro leaves, chopped
2 tablespoons sour cream
1 lime juiced, plus lime wedges for serving
1 teaspoon hot sauce or adobo sauce
2 tablespoons crumbled Cotija cheese
INSTRUCTIONS
1. Preheat the air fryer to 400°F
2. In a small bowl, combine the butter, chili powder, paprika, garlic powder, salt and pepper. Brush the corn all over with the butter mixture.
3. lace the corn in the air fryer and cook, turning halfway through, until the kernels are lightly browned and tender, about 10 minutes.
4. Transfer the corn to a cutting board and allow it to cool down for 5 minutes. Then cut the kernels off the cobs. Set aside
5. Meanwhile, stir together the sour cream, lime juice and hot sauce in a small serving bowl. Transfer the corn kernels to the bowl, add the cilantro leaves and toss to combine. Sprinkle the cotija cheese and serve with lime wedges.
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