5 from 111 votes
Mexican Corn Ribs
Mexican Corn Ribs transform fresh corn ears into rib-shaped segments, grilled and topped with a creamy, tangy sauce of mayonnaise, sour cream, jalapeño, and lime juice. Seasoned with cumin, paprika, chili powder, and salt, the dish is finished with crumbled cotija cheese and fresh cilantro. The corn has a smoky grilled flavor paired with a spicy, tangy topping and savory cheese that make it an inventive twist on traditional corn on the cob.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
24
"ribs"
Calories:
28 kcal
Course:
Side Dish, Appetizer, Lunch
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 "ribs"
Amount Per Serving
Calories 28
% 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.