Description
Mexican Corn Ribs are a flavorful and crispy twist on traditional corn on the cob, featuring smoky, spicy, and tangy layers perfect for game day or casual snacking. These easy-to-make ribs are cut into quarters for maximum crispiness and coated with a creamy lime sauce, Cotija cheese, and fresh cilantro for an irresistible street corn-inspired treat.
Ingredients
Scale
Main Ingredients
- 4 ears fresh corn on the cob, firm and sweet
- 2 tablespoons olive oil or melted butter
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise or Mexican crema
- 1 tablespoon fresh lime juice
- 1/3 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Prepare the corn: Wash the ears of corn thoroughly and cut each ear into quarters lengthwise to create rib-like pieces that will crisp up nicely during cooking.
- Season the corn ribs: Brush each corn rib evenly with olive oil or melted butter, then sprinkle with chili powder, salt, and pepper to infuse bold flavors.
- Cook until crispy: Arrange the corn ribs on a preheated grill or hot oven tray and roast at 425°F (220°C) for 20-25 minutes, turning halfway through to develop a golden, crispy edge on all sides.
- Coat with the creamy sauce: Mix the mayonnaise or Mexican crema with fresh lime juice, then brush this creamy tangy sauce over the warm cooked corn ribs, enhancing flavor and moisture.
- Finish with cheese and herbs: Sprinkle crumbled Cotija cheese and chopped cilantro over the corn ribs just before serving for the signature finishing touch.
Notes
- Use just enough olive oil or butter to coat the corn ribs to ensure crispiness without sogginess.
- Cut the corn evenly into ribs for consistent cooking and texture.
- Preheat your grill or oven fully before cooking to lock in juices and create a perfect char.
- Brush the creamy lime sauce on the corn ribs while they are still warm to help it adhere better.
- Serve Mexican Corn Ribs immediately for optimal crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1 ear of corn quartered)
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg