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Mexican Street Corn Ribs

Delicious and vibrant Mexican Street Corn Ribs are a fun and shareable twist on traditional elote, featuring creamy and spicy flavors that burst with summer freshness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Corn Ribs
  • 4 ears ears of corn, husked and cleaned
For the Sauce
  • 4 tablespoons mayonnaise
  • 2 tablespoons sour cream or Greek yogurt
  • 1 cup cotija cheese, crumbled
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • to taste none Fresh lime or lemon juice to taste
  • to taste none Salt to taste
  • as needed none Fresh cilantro, chopped for garnish
  • as needed none Jalapeños or hot sauce for extra heat (optional)

Method
 

Preparation
  1. Start by carefully slicing each ear of corn into quarters. Stand the corn upright on a cutting board and cut downwards to create your corn ribs.
  2. In a mixing bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and salt. Mix it well until creamy and smooth.
  3. Generously apply the mixture over each corn rib, ensuring they’re well-coated with flavors.
Grilling
  1. Preheat your grill to medium-high heat.
  2. Place the corn ribs on the grill and cook for about 15-20 minutes, turning them occasionally until they are tender and slightly charred.
Serving
  1. Once grilled, remove the corn ribs and sprinkle with crumbled cotija cheese, fresh cilantro, and additional chili powder to taste.
  2. Drizzle with a bit more lime juice, and serve hot!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or on the grill to maintain texture.