Mexican Corn Ribs
User Reviews
5
Mexican Corn Ribs
Description
Mexican Corn Ribs start by slicing fresh ears of corn into rib-shaped segments by careful scoring and breaking. These segments are then grilled over medium heat after brushing or spraying with oil, allowing the natural sugars in the corn to caramelize and develop smoky notes.
A sauce combining mayonnaise, sour cream, minced jalapeño, and lime juice is prepared to add creaminess, heat, and acidity. The ribs are seasoned with a blend of cumin, paprika, chili powder, and salt for warmth and depth.
The grilled corn ribs are finished by sprinkling crumbly cotija cheese, which adds salty contrast, and chopped fresh cilantro, which gives a fresh herbal lift. These ribs serve as a flavorful appetizer or side dish, offering a tactile eating experience similar to ribs but with the sweetness of corn.
If cotija cheese is unavailable, unseasoned feta can substitute. Spice levels can be adjusted by varying chili powder or jalapeño amounts. The ribs keep well in an airtight container refrigerated for up to three days for batch preparation or leftovers.
Ingredients
- 3 ears corn fresh
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon jalapeño minced, fresh
- juice lime from 1/2 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 cup cotija cheese crumbled
- 1/3 cup cilantro diced, fresh
Instructions
- Heat grill to medium.
Prep Corn Ribs
- Clean corn ears from husks.
- With a sharp chef's knife, cut off the ends of the corn, cutting just above the top of the stem.
- Use your knife to score corn ear in the middle, and the use your hands to gently break ears in half.
- 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.
- Place the half core down on the cutting board, and use your knife to gently cut in half again, thorugh the kernals.
- Repeat with all corn.
Spices and Sauces
- Once your ears are prepped and while your grill heats, mix youre spices in a small bowl.
- In a medium sized bowl, add mayonnise, sour cream, lime juice, and jalapeno and mix well.
Cook the "Ribs"
- Line ribs on a tray and spray (or brush) each rib with oil.
- Sprinkle on some of the seasoning to each rib.
- Add ribs to grill, cut side down. Close lid and cook for about 8 minutes.
- Open, flip ribs to other cut side and cook for another 6-8 minutes.
Finish Ribs
- Transfer the ribs back to the tray.
- Brush on cream mixture, sprinkle with cheese, and top with fresh cilantro.
- Enjoy!
Notes
- Unseasoned feta cheese can be used instead of cotija if unavailable.
- Adjust chili powder or jalapeño to increase or reduce heat according to taste.
- One tablespoon fresh jalapeño equals about one teaspoon dried chili powder when substituting.
- Store leftover ribs in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24"ribs"
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 70mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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