Elote Corn Ribs
Corn on the cob gets cut into quarters, grilled, and smothered in a zesty lime mayonnaise. Finished with fresh cilantro and crumbled Cotija cheese on top, this is the perfect fiesta appetizer!
Have you ever had corn ribs? Corn on the cob is sliced in half lengthwise, then lengthwise again until you have four long pieces. As they char on the grill, they curl slightly and look just like the shape of baby back ribs. The kernels open slightly, and they’re just begging to be doused with flavor.
This riff on corn ribs delivers everything you love about the classic elote corn dish - it’s smoky, creamy, tangy, and just the right amount of spicy. Cutting the corn into ribs before grilling gives the dish more char - and makes it more fun to eat, too.
After grilling, slather the ribs with zesty lime mayo and sprinkle them with chili powder, crumbled Cotija, and chopped fresh cilantro. Be sure to have plenty of napkins on hand - these corn ribs are deliciously messy!
Recipe
Ingredients:
4-6 ears corn on the cob
1/3 cup mayonnaise
Zest of 1 lime
1/2 lime
1/2 teaspoon chili powder
1/3 cup Cotija cheese
1/4 cup chopped cilantro
Flaky sea salt
Instructions:
Shuck the corn until clean, removing as much silk as possible.
Use a sharp chef’s knife to cut about 1” off of each side of the corn cob so each side is flat. Place the ear standing up longways with the larger side touching the cutting board.
Place your knife in the middle of the top of the cob, then tap the tip side of the knife with your off hand, splitting the cob down the center of the core into two long halves. Repeat with each half until you have quarters. You can also cut the cob in half to make the process more manageable.
Grill the corn over high heat, kernel sides down, until charred.
Place onto a platter, then spread the mayonnaise all over the kernels (use a basting brush), add the lime zest, squeeze over the lime juice, sprinkle over the chili powder, cotija, chopped cilantro, and a bit of flaky sea salt.
Swaps & Subs
Mayonnaise. Vegan mayo or greek yogurt.
Chili powder. Chipotle chili powder, smoked paprika, ancho chile powder.
Cotija cheese. Crumbled feta or finely grated Romano.
Cilantro. A sprinkle of ground coriander.
