If you’ve been searching for a fun and flavor-packed way to enjoy sweet summer corn, you’re going to fall head over heels for Mexican Corn Ribs. Imagine all those classic elote flavors—zesty, creamy, cheesy, and spicy—tucked into delightfully curved “ribs” that are perfect for sharing at your next BBQ or family dinner. One bite and you’ll understand why these are always the star of the table!
Why You’ll Love This Recipe
- Super Fun to Eat: The ribs shape makes every bite messy (in the best way) and hands-on—kids and adults alike can’t get enough!
- Big, Bold Flavors: Creamy, tangy, spicy, and cheesy—these Mexican Corn Ribs deliver a whirlwind of flavors in every “rib.”
- Foolproof Crowd Pleaser: Whether it’s a backyard BBQ or a taco night, these are guaranteed to disappear before your eyes.
- Customizable for All: Easily adjust the spice or toppings to suit everyone at your table (and they’re naturally gluten-free!)
Ingredients You’ll Need
Nothing beats a short and sweet ingredient list that packs a punch! Each item here is crucial—the corn brings sweetness, the mayo and sour cream add silky richness, and the spices plus cheese create irresistible Mexican Corn Ribs magic.
- Fresh corn on the cob: The absolute star of the show. Fresh ears give you that juicy, sweet crunch and hold up beautifully as ribs.
- Mayonnaise: Classic in Mexican street corn, mayo adds luscious creaminess that helps the seasoning stick.
- Sour cream: Tangy and smooth, it balances out the richness and coordinates perfectly with the spicy-salty notes.
- Fresh jalapeño: Finely minced for a punch of heat—you can adjust the amount for a milder or bolder kick.
- Lime juice: That citrus pop brightens all the flavors. Always use fresh-squeezed!
- Cumin: Earthy and warm, cumin brings a subtle depth to your rib seasoning.
- Paprika: Adds a soft, smoky aroma and a perfect golden color.
- Chili powder: Rounds out the heat and adds that signature red hue.
- Salt: Essential for making those flavors shine and bringing the whole dish together.
- Cotija cheese: Crumbly, salty cheese that’s a signature elote topping—sub feta if needed!
- Fresh cilantro: A sprinkle of cilantro at the end adds freshness and a pop of green.
Variations
One of the best things about Mexican Corn Ribs is how effortlessly you can mix things up! Don’t be afraid to tailor them to your favorite flavors, special diets, or whatever you’ve got on hand in the kitchen.
- Dairy-Free Delight: Swap in vegan mayo and plant-based yogurt for the classic sauce and skip the cheese (or use a dairy-free sprinkle) for an entirely vegan version.
- Extra Spicy Kick: Add a dash of hot sauce to the sauce, or sprinkle on Tajín or chipotle powder for smoky depth and heat.
- Cheese Swap: No cotija? Crumbled feta makes a just-as-tangy stand-in that most people already have in the fridge.
- Herb-Lover’s Twist: Try using chopped green onions or fresh chives for a fun flavor spin, especially if cilantro isn’t your jam.
How to Make Mexican Corn Ribs
Step 1: Prep and Slice the Corn
This is the part where Mexican Corn Ribs get their signature look! Start by removing the husks and silk from your corn, then carefully slice off the tough stem ends. Stand each cob upright and use a sturdy knife to score down the middle. With some gentle but steady pressure, break the ear in half, then slice each half into quarters—the ribs will curl beautifully as they grill. A tip: slice slowly and mind your fingers, as corn cobs can be tough!
Step 2: Mix the Spices and Sauce
While your grill preheats, whip up your two flavor powerhouses! In one bowl, combine cumin, paprika, chili powder, and salt. In another, make the creamy elote-style sauce by stirring together mayo, sour cream, lime juice, and finely minced jalapeño. Getting these prepped ahead means your grilled corn gets seasoned and sauced the moment it comes off the fire.
Step 3: Grill the Corn Ribs
Brush or spray each rib lightly with oil, then sprinkle on a little of your spice mix. Grill the ribs cut-side down over medium heat with the lid closed for about 8 minutes, then flip and cook for another 6 to 8 minutes. You’ll know they’re ready when the edges are delightfully charred and the ribs have curled into crescents. The grill truly works its magic here!
Step 4: Finish and Garnish
Once off the grill, move your Mexican Corn Ribs back to your tray and slather generously with the creamy sauce. Then, hit them with a shower of crumbled cotija cheese and a handful of fresh cilantro. Every rib is now a perfect mix of tangy, creamy, spicy, and crisp—totally irresistible!
Pro Tips for Making Mexican Corn Ribs
- Knife Safety First: Use a large, sharp chef’s knife and gently rock it through the corn, rather than pushing straight down, to avoid slipping and keep your hands safe.
- Grill for the Curl: The “rib” shape gets its signature curve from heat, so be patient and let them grill undisturbed cut-side down first—don’t rush the flip!
- Flavor Layering: Season your corn before and after grilling—this way, the smoky char, sauce, and cheese come together in every single bite.
- Make Ahead Sauce: You can prepare the crema sauce and spice blend up to a day ahead—just give them a stir before using to keep things fresh and zippy.
How to Serve Mexican Corn Ribs
Garnishes
The sky’s the limit with garnishes! Cotija cheese, a sprinkle of extra chili powder, lime wedges for squeezing, and plenty of fresh cilantro make your Mexican Corn Ribs look fiesta-ready (and taste even better). For a smoky spin, try a light dusting of smoked paprika right before serving.
Side Dishes
These ribs are fabulous alongside grilled meats, tacos, or chipotle chicken. I love serving them with a bright avocado salad, a hearty black bean and rice bowl, or just a big basket of warm tortilla chips to soak up any sauce left on the plate.
Creative Ways to Present
For a party, pile your Mexican Corn Ribs high on a rustic board with bowls of toppings on the side so everyone can customize. They also look gorgeous standing up in a small glass or on a platter lined up like traditional ribs—watch as friends grab them by the handful!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mexican Corn Ribs (a rarity!), just pop them into an airtight container and keep them in the fridge for up to 3 days. The flavors actually soak in more, making them just as delicious on day two.
Freezing
While it’s possible to freeze the grilled corn ribs before saucing, the texture is best when enjoyed fresh. If you do freeze, wrap them tightly and thaw in the fridge before reheating—just know the kernels may be a bit softer after defrosting.
Reheating
To reheat Mexican Corn Ribs, pop them in a 350°F oven for about 10 minutes or warm gently on the grill; this keeps them from drying out. A quick re-spritz of sauce and a fresh sprinkle of cheese and cilantro will revive them beautifully.
FAQs
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Can I make Mexican Corn Ribs without a grill?
Absolutely! You can bake the corn ribs in a hot oven at 425°F on a lined baking sheet, turning halfway, until they curl and char at the edges. You’ll get delicious results even if you don’t have a grill handy.
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What if I can’t find cotija cheese?
No worries—crumbled feta makes a perfect substitute. You could also try queso fresco if you’d like something a little milder but still salty and crumbly.
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How spicy are Mexican Corn Ribs?
The heat level is totally up to you! The fresh jalapeño and chili powder add a gentle warmth, but you can bump up the spice with extra jalapeño, more chili powder, or even chopped serrano if you love it fiery.
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Are Mexican Corn Ribs gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free. Just be sure to check your spices and cheese if you’re highly sensitive, as some brands may add fillers.
Final Thoughts
I truly hope you’ll give these Mexican Corn Ribs a try—there’s just something irresistibly joyful about sharing these vibrant “ribs” with friends and family. Whether you serve them for a summer cookout or a game day snack, they’re sure to become a tradition on your table. Enjoy every messy, delicious bite!
Print
Mexican Corn Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 ‘ribs’ 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Corn Ribs are a flavorful and unique twist on traditional corn on the cob. Grilled to perfection and topped with a zesty cream mixture, cotija cheese, and fresh cilantro, they are a delightful summer treat.
Ingredients
Corn Ribs:
- 3 ears fresh corn
Spices and Sauces:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh jalapeno, minced
- juice from 1/2 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
Toppings:
- 1/2 cup cotija cheese, crumbled
- 1/3 cup fresh cilantro, diced
Instructions
- Prep Corn Ribs – Clean and cut corn ears into halves. Score and cut the halves into smaller pieces.
- Spices and Sauces – Mix spices in a bowl. Combine mayonnaise, sour cream, lime juice, and jalapeno in another bowl.
- Cook the ‘Ribs’ – Oil and season corn ribs, then grill for 8 minutes on each side.
- Finish Ribs – Coat ribs with cream mixture, cheese, and cilantro.
Notes
- Nutritional value is per riblet.
- Substitutions: No cotija? Unseasoned feta works well.
- Spices can be adjusted to taste.
- Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 riblet
- Calories: 28kcal
- Sugar: 1g
- Sodium: 70mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 4mg
