2 Corn ears, husked
1 tbsp Extra virgin olive oil
1/4 tsp Chili powder
1/4 tsp Smoked paprika
2 tbsp Mayo
2 tbsp Sour cream
2 tsp Lime juice
1/4 cup Cotija cheese
2 tbsp Cilantro leaves, chopped
Salt and pepper
Lime wedges
Preheat Fritaire to 400 degrees F.
Whisk together mayo, chili powder, paprika, cilantro leaves and lime juice. Season with salt and pepper and set aside.
Brush the corn ears with olive oil and air fry for 25 minutes or until kernels are tender and coating is lightly browned.
Once the corn ears are done, brush with the mayo and sour cream mixture and sprinkle with cotija cheese, paprika and cilantro leaves.
Serve with lime wedges.
