Mexican Corn Ribs
Delightful and trendy Mexican Corn Ribs made from fresh corn, perfect for summer barbecues and gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of fresh corn on the cob
- 2 tablespoons olive oil or melted butter
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise or Mexican crema
- 1 tablespoon fresh lime juice
- 1/3 cup crumbled Cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Wash the ears of corn thoroughly under cool running water. Cut each ear into quarters lengthwise.
- In a bowl, combine olive oil (or melted butter) with chili powder, salt, and black pepper. Brush the mixture over each corn rib.
- Preheat grill or oven to 425°F (220°C). Cook the corn ribs for 20-25 minutes, turning halfway through.
- Mix mayonnaise (or Mexican crema) with lime juice. Brush this sauce over the cooked corn ribs.
- Sprinkle crumbled Cotija cheese and chopped cilantro over the corn ribs before serving.
Notes
For a spicy kick, add cayenne pepper to the seasoning. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 2 corn ribs
- Calories: 220
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg