You’ll Need
For the Corn
4 large corn on the cobs
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp sea salt
½ tsp black pepper
Smokehouse Elote Dressing
3 tbsp mayonnaise
2 tbsp sour cream
1 tsp Dijon mustard
Juice of 1 lime
½ tsp smoked paprika
¼ tsp cayenne pepper
To Finish
50g mature cheddar, finely grated
4 rashers smoked streaky bacon, cooked until crisp and chopped
2 spring onions, finely sliced
Small handful fresh coriander, chopped
Optional but dangerous
Pickled jalapeños
Hot honey drizzle
Crushed tortilla chips
Extra lime wedges
Chilli flakes
Method
Preheat your air fryer to 200°C.
Cut each corn cob into thick rounds or thirds so they fit comfortably into the basket.
Toss the corn with the olive oil, smoked paprika, garlic powder, sea salt and black pepper until evenly coated.
Air fry for 14–16 minutes, turning every 4–5 minutes, until the kernels are tender with dark, lightly blistered
charred patches.
While the corn cooks, whisk together the mayonnaise, sour cream, Dijon mustard, lime juice, smoked paprika
and cayenne until smooth.
Transfer the hot corn to a large bowl and immediately coat with the dressing.
Fold through most of the grated cheddar, crispy bacon and spring onions.
Spoon into serving bowls or small cups.
Finish with the remaining cheddar, coriander, extra bacon, jalapeños or crushed tortilla chips if using.
Serve immediately while still warm with plenty of lime wedges on the side.