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
Units
Scale
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
