Description
Grilled Mexican Corn Ribs offer a bold and flavorful twist on traditional corn on the cob, featuring smoky, crispy grilled corn cut into rib-like shapes and topped with a zesty mix of mayonnaise, lime, chili powder, Cotija cheese, and fresh cilantro. Perfect as a snack, side, or appetizer, these corn ribs bring authentic Mexican street corn vibes to any summer gathering or family meal.
Ingredients
Scale
Main Ingredients
- 4 ears fresh corn on the cob, trimmed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
Topping Mixture
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder (optional, for extra kick)
- 1/3 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
Garnishes (Optional)
- Lime wedges
- Extra chili powder
- Additional chopped cilantro or parsley
Instructions
- Prepare the Corn: Wash the corn ears, trim the ends slightly, then cut each ear lengthwise into quarters to create rib-like pieces that are easy to grill and eat.
- Preheat the Grill: Heat your grill to medium-high heat. Oil the grill grates well or use a grill mat to prevent sticking, ensuring the corn ribs get direct heat for crispiness.
- Season the Corn Ribs: Brush each corn rib generously with olive oil and sprinkle with salt, chili powder, and garlic powder to layer flavor before grilling.
- Grill the Corn Ribs: Place the corn ribs skin-side down on the grill. Cook for about 6-8 minutes per side, turning occasionally until all sides have char marks and the corn is tender but still juicy.
- Prepare the Topping Mixture: While grilling, mix mayonnaise, lime juice, and extra chili powder in a bowl to create the creamy, tangy coating.
- Finish and Serve: Remove grilled corn ribs and immediately brush the mayo mixture over each piece. Sprinkle generously with crumbled Cotija cheese and chopped fresh cilantro. Serve with optional lime wedges and extra chili powder or herbs as desired.
Notes
- Use fresh corn for the sweetest, juiciest ribs.
- Don’t skip olive oil to help achieve a beautiful char and prevent drying.
- Grill with the lid closed to cook evenly and intensify smoky flavor.
- Apply mayo and cheese while the corn is hot for better adhesion and melting.
- Use a sharp serrated knife for clean cuts when making rib sections.
Nutrition
- Serving Size: 1 ear quarter (1 corn rib)
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
Keywords: corn ribs, Mexican street corn, grilled corn, appetizer, summer recipe, BBQ side, Cotija cheese, chili powder, cilantro