Inspired by a popular appetizer at my favorite Korean restaurant, these mouthwatering “corn fries” or “corn ribs” are all the rage right now. The best part? They’re incredibly easy to make in the air fryer and ready in just 10 minutes, resulting in a heavenly combination of buttery and crispy goodness. This recipe takes these viral sensations to the next level by adding a twist. The inclusion of Korean chili powder adds an extra kick and is perfectly balanced by the rich and creamy Japanese mayo and cotija cheese. Whether you’re an adventurous foodie or simply seeking a taste sensation, this recipe is a must-try.

Korean-Mexican Corn Fries Recipe

Ingredients:
3 fresh corn cobbs 
2 tablespoons olive oil
1 tablespoon of melted butter
1 teaspoon of kosher salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1-2 teaspoons of gochugaru Korean chili powder
For topping: Kewpie mayo and Mexican cotija cheese

Step 1:
Cut off the ends of the corn cobs and microwave on high for two minutes. This gives the corn cobs a flat surface the cutting vertically. Cut corn cobs into half and then into quarters length wise.

Step 2:
Combined all ingredients into a bowl and toss to combine.

Step 3: 
Air-fry corn fries for 10 minutes at 400°F until edges are brown and crispy. Remove from air fryer and brush with melted butter then top with kewpie mayo and cotija cheese and enjoy!