Quick and easy Elote corn ribs #sides #corn #cooking #grilling
These Elote Corn Ribs are grilled to perfection and slathered in a creamy Mexican sour cream sauce. Finished with crumbled cotija cheese, fresh cilantro, and a spicy jalapeño garnish, they’re full of flavor #grilling #EloteCornRibs #MexicanStreetCorn #Corn #recipe
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Elote Corn Ribs
Ingredients:
* 4 ears fresh sweet corn
* 2 ½ tablespoons mayonnaise
* 2 ½ tablespoons Mexican sour cream
* Juice of half a lime
* ½ teaspoon cumin
* ½ teaspoon paprika
* ¼ teaspoon chili powder
* ¼ teaspoon salt
* ½ teaspoon Cancun Taco Fest seasoning @floraandmana
* ½ cup cotija cheese, crumbled
* ⅓ cup fresh cilantro, diced
* 1 fresh jalapeño and 2 limes , sliced thin (for garnish)
* 3 tablespoons butter, melted
Instructions:
1. Preheat Grill: Heat your grill to medium.
2. Prepare the Corn Ribs:
* Start with fresh, sweet corn. Husk the ears clean and chop off the ends just above the stem.
* The tricky part is cutting the corn. Grab your sharpest knife and carefully avoid breaking the ears.
* Score each ear down the middle, break it in half, and stand it up on the cutting board.
* Carefully slice through the core, rocking the knife back and forth until quartered into “ribs.”
3. Mix Spices and Sauce:
* In a bowl, combine cumin, paprika, chili powder, salt, Cancun Taco Fest seasoning, and melted butter to make the butter mixture.
* In another bowl, mix mayonnaise, Mexican sour cream 1/2 tsp of Cancun Taco fest seasoning , and lime juice until smooth.
4. Grill the Corn Ribs:
* Arrange the ribs on a tray and brush them thoroughly with the butter mixture.
* Place the ribs on the grill, cut side down, and cover. Grill for 8-10 minutes.
* Flip to the other cut side and grill for another 8-10 minutes.
5. Finish and Serve:
* Once the corn ribs are grilled, return them to the tray.
* Generously brush the creamy sauce on each rib.
* Sprinkle with crumbled cotija cheese, fresh cilantro, and thinly sliced jalapeño for garnish.
* Enjoy these irresistible Elote-style corn ribs!
