Air Fryer Corn Ribs

Ingredients

4 medium sized cobs of corn husked
3 ounce container garlic butter spread softened
1-2 tbsp taco seasoning
¼ cup Cotija cheese crumbled
¼ cup cilantro minced
½ cup spicy mayo divided (I used sriracha mayo)

Directions

Preheat your oven to 425 degrees Fahrenheit and cover a large baking sheet with aluminum foil or parchment paper, optional.

Carefully cut each cob of corn in half lengthwise and then cut each half into 2 equal pieces lengthwise. You will need a very sharp knife to cut the corn. I found that a serrated knife worked better for me.

Spread garlic butter spread all over the kernels of each piece. You can use a butter knife or do as I did and use your fingers to get a thick, even layer over the corn.

Sprinkle taco seasoning all over each rib of corn.

Place the prepared corn in an even, single layer on the baking sheet. You want a little space between each piece.
Cook for 20-30 minutes, until the kernels change color and the “ribs” begin to curl into a “C” shape. The cook time will depend on how thick your corn ribs are.

Remove the corn from the oven and sprinkle it with Cotija cheese and minced cilantro, optional.

Drizzle the ribs with ¼ cup of spicy mayo and serve with the remainder of the spicy mayo as a side for dipping. Serve hot.