Description
Grilled Mexican Corn Ribs are a fun, flavorful twist on traditional Elote, made by slicing corn into riblet shapes, seasoning with smoky spices, grilling to perfection, and topping with a creamy sauce, cotija cheese, and fresh cilantro.
Ingredients
Scale
- 3 ears fresh corn
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh jalapeño, minced
- Juice from 1/2 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/2 cup cotija cheese, crumbled
- 1/3 cup fresh cilantro, diced
- Olive oil or spray oil (as needed)
Instructions
- Remove husks and silk from the corn. Trim the ends of the corn to create flat bases.
- Stand corn upright and carefully cut each cob in half lengthwise, then into quarters or eighths.
- Mix paprika, cumin, chili powder, and salt in a small bowl.
- Spray or brush corn riblets with oil and season with spice blend evenly.
- Preheat grill to medium heat. Grill corn ribs cut-side down for 8 minutes, then flip and grill for another 6–8 minutes until slightly curled and charred.
- While grilling, combine mayonnaise, sour cream, lime juice, and minced jalapeño in a bowl.
- Remove corn from grill, brush with cream sauce, sprinkle with cotija cheese, and garnish with cilantro.
- Serve immediately with lime wedges if desired.
Notes
- Use a sharp knife to cut through the corn safely.
- Frozen corn can be used if thawed and patted dry.
- Unseasoned feta cheese is a good substitute for cotija.
- For a spicier kick, add more chili powder or chipotle seasoning.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 corn riblet
- Calories: 28
- Sugar: 1g
- Sodium: 70mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 4mg