Mexican Street Corn Ribs
Cut a corn cob in quarters, add choice seasonings, and grill up some incredible Mexican Street Corn Ribs.
Servings 16 corn ribs
Ingredients
- 4 Whole Corn Cobs
- 1/4 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 Garlic Cloves, minced
- 1/2 Lime, juiced and zested
- 1/2 tbsp Dried Cilantro
- 1 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Chili Powder
- 1 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 4 tbsp Butter, melted
- 1/4 cup Cotija Cheese
- 1 tbsp Fresh Cilantro, chopped
Instructions
- Cut corn cobs in half and trim the ends. With a large knife, quarter the cobs by cutting down the middle of each corn cob. You may want to put a cloth under your tablecloth so it doesn’t slip. Be sure to place your hands on top of the knife and tap, tap, tap to cut into slices.
- In a large bowl, make your sauce by mixing the sour cream, mayonnaise, garlic, lime juice and zest, dried cilantro, garlic powder, smoked paprika, chili powder, salt, and pepper.
- Add corn cobs to your sauce bowl and toss to coat evenly. You may want to add one at a time and toss in sauce with tongs.
- Heat the grill to 400-450 degrees. Place the corn cobs on the grill, kernel side down. Cook for 6-7 minutes or until you have the perfect amount of char to your liking! Fun fact: At about 2 minutes of grilling, you may hear a “pop” or “crackle” when the corn ribs curl.
- Remove from heat. Before serving, pour melted butter over corn cobs and toss with cotija cheese and chopped fresh cilantro.