📝 About This Recipe
Transform humble sweet corn into an addictive, curl-shaped snack that mimics the satisfying bite of traditional ribs. These 'ribs' are quartered lengthwise, causing them to curve beautifully over the grill's high heat while developing charred, caramelized edges. Slathered in a smoky chipotle butter and finished with a cool lime crema, they offer a sophisticated, plant-forward twist on classic Mexican street corn.
🥗 Ingredients
The Corn Ribs
- 4 ears Fresh Sweet Corn (shucked and cleaned of silk)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1 teaspoon Kosher Salt
Smoky Chipotle Rub
- 4 tablespoons Unsalted Butter (melted)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Chipotle Powder (adjust for heat preference)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Ground Cumin
Lime-Cilantro Crema
- 1/2 cup Mexican Crema (or sour cream)
- 2 tablespoons Fresh Cilantro (very finely minced)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest
For Garnish
- 1/4 cup Cotija Cheese (crumbled)
- 1 handful Fresh Cilantro Leaves (for topping)
- 1 Lime Wedges (for serving)
👨🍳 Instructions
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1
Preheat your outdoor grill to medium-high heat (about 400°F/200°C). If using a grill pan indoors, lightly oil it and heat until shimmering.
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2
Prepare the corn by cutting off the flat ends of each ear. Stand the corn upright on its widest flat end on a sturdy cutting board.
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3
Using a sharp, heavy chef's knife, carefully slice the corn in half vertically through the center of the cob. Use a rocking motion and apply firm downward pressure.
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4
Lay the halves flat-side down and slice them vertically again to create quarters. You should have 16 long 'rib' strips in total.
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5
In a small bowl, whisk together the melted butter, smoked paprika, chipotle powder, garlic powder, and cumin to create the basting oil.
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6
In a separate small bowl, combine the Mexican crema, minced cilantro, lime juice, and lime zest. Stir until smooth and set aside in the refrigerator.
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7
Lightly coat the corn ribs with avocado oil and sprinkle evenly with kosher salt.
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8
Place the corn ribs on the grill, kernel-side down. Close the lid and cook for 5-6 minutes. You will notice the cobs beginning to curve.
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9
Flip the ribs onto one of the cut cob sides and cook for another 3 minutes, then rotate to the other cut side for a final 3 minutes.
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10
During the last 2 minutes of grilling, generously brush the kernel side of the corn with the prepared smoky chipotle butter.
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11
Remove the corn ribs from the grill once they are charred, tender, and significantly curved.
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12
Arrange the ribs on a serving platter. Drizzle the lime-cilantro crema over the top in a zigzag pattern.
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13
Garnish immediately with crumbled Cotija cheese and fresh cilantro leaves. Serve warm with extra lime wedges on the side.
💡 Chef's Tips
For safety, place a damp kitchen towel under your cutting board to prevent it from slipping while quartering the corn. If the corn is too difficult to cut, microwave the ears for 2 minutes to slightly soften the inner cob before slicing. Don't skip the avocado oil; its high smoke point prevents the corn from sticking and ensures a perfect char without acrid smoke. Substitute Cotija with Feta cheese if you prefer a more tangy, salty punch that is easier to find in local grocers. For a vegan version, use a high-quality plant-based butter and coconut-based yogurt for the crema.
🍽️ Serving Suggestions
Pair with a crisp, cold Mexican Lager or a spicy Michelada to cut through the smoky butter. Serve alongside grilled protein like Carne Asada or blackened shrimp for a complete backyard feast. Offer a side of pickled red onions to add a bright, acidic crunch to the plate. These make a fantastic side for a summer BBQ spread including potato salad and coleslaw. Serve as a standalone appetizer with a flight of different salsas and warm tortilla chips.