Description
These Mexican Corn Ribs are a flavorful twist on traditional corn on the cob. Grilled to perfection and topped with a creamy sauce, cotija cheese, and fresh cilantro, these corn riblets are a delicious side dish or snack for any occasion.
Ingredients
Units
Scale
Corn Ribs:
- 3 ears fresh corn
Cream Sauce:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh jalapeño, minced
- Juice from 1/2 lime
Seasoning:
- 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
- Olive oil or spray oil (as needed)
Instructions
- Prepare the Corn: Remove husks and silk from the corn. Trim the ends and cut each cob into riblets.
- Season the Corn: Mix paprika, cumin, chili powder, and salt. Coat the corn riblets with the spice blend.
- Grill the Corn: Grill the seasoned corn riblets until charred and slightly curled.
- Make the Cream Sauce: Combine mayonnaise, sour cream, lime juice, and jalapeño.
- Finish and Serve: Brush grilled corn with cream sauce, top with cotija cheese and cilantro. Serve with lime wedges.
Notes
- Use a sharp knife to cut the corn riblets.
- Frozen corn can be used if thawed and patted dry.
- Unseasoned feta cheese is a good cotija substitute.
- Adjust spice levels for personal preference.
- Leftovers can be refrigerated for up to 3 days.
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
