Mexican Corn Ribs recipe
These Mexican Corn Ribs are a fun and flavorful twist on traditional elotes! Crispy, curled corn on the cob is slathered with a creamy, spicy sauce and sprinkled with cotija cheese and cilantro for an irresistible appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 4 ears of corn, husks removed
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream or Mexican crema
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat or oven to 400°F (200°C).
- Cut each ear of corn lengthwise into quarters. This will create the ‘rib’ shape.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper.
- Brush the corn ribs with olive oil and grill (or bake) for 15-20 minutes, flipping occasionally, until they are tender and slightly charred.
- Remove the corn ribs from the grill or oven and brush generously with the creamy sauce.
- Sprinkle with cotija cheese and cilantro.
- Serve immediately with lime wedges.
Notes
For extra flavor, try grilling the corn ribs over charcoal! You can also adjust the amount of cayenne pepper to control the spice level.
Find it online: https://cubaqueen.com/mexican-corn-ribs-recipe/