Place the crisper plate into the COSORI Air Fryer basket.
Select the Vegetables function, adjust time to 6 minutes, then press Start/Pause to preheat.
Break the corn in half crosswise. Stand one ear on one flat end and carefully and slowly cut down through the core, rocking your knife back and forth if necessary to split the cob in half lengthwise. Lay a split ear on its flat side on the cutting board and cut through it lengthwise, pressing down and rocking the knife back and forth if necessary to make 2 long corn ribs. Repeat as needed. You should end up with 16 pieces.
Season the corn ribs with salt and cayenne pepper.
Place the corn ribs onto the preheated crisper plate and spray them with oil spray.
Shake the corn halfway through cooking. The Shake Reminder will let you know when.
Place the Mexican crema, mayonnaise, lime zest, and lime juice in a medium bowl and stir to combine.
Remove the corn ribs when done and spread the kernels of each rib generously with the crema mixture. Sprinkle with the Cotija cheese, paprika, and cilantro, then serve with the lime wedges on the side.
