Mexican Corn Ribs

1. Heat grill to medium.

Prep Corn Ribs

1. Clean corn ears from husks.
2. With a sharp chef's knife, cut off the ends of the corn, cutting just above the top of the stem.
3. Use your knife to score corn ear in the middle, and the use your hands to gently break ears in half.
4. Stand the ears halves up on the cut end on the cutting board. Use your knife to gently apply pressure to the core, and rock the knife back and forth to slowly cut through the center of the core, rocking the knife back and forth to cut through the whole half, holding the corn steady.
5. Place the half core down on the cutting board, and use your knife to gently cut in half again, thorugh the kernals.
6. Repeat with all corn.

Spices and Sauces

1. Once your ears are prepped and while your grill heats, mix youre spices in a small bowl.
2. In a medium sized bowl, add mayonnise, sour cream, lime juice, and jalapeno and mix well.

Cook the "Ribs"

1. Line ribs on a tray and spray (or brush) each rib with oil.
2. Sprinkle on some of the seasoning to each rib.
3. Add ribs to grill, cut side down. Close lid and cook for about 8 minutes.
4. Open, flip ribs to other cut side and cook for another 6-8 minutes.

Finish Ribs

1. Transfer the ribs back to the tray.
2. Brush on cream mixture, sprinkle with cheese, and top with fresh cilantro.
3. Enjoy!