Recipe courtesy of Brian Malarkey
Recipe courtesy of Brian Malarkey
Watch how to make this recipe.
Grilled Corn Ribs
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 236
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 14 mg
- Sodium
- 296 mg
It’s hard to resist the combination of charred corn, mayo, lime and chile powder that makes elotes so good. This recipe is a play on Mexican street corn using corn ribs. In addition to a squeeze of lime at the end, I like to finish the ribs with a shake of chile-lime seasoning--it brings additional acidity as well as some extra spice. You'll need a sharp knife and a steady hand to cut through the hard cobs; make sure you have a large, sturdy work surface and take your time.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 236
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 14 mg
- Sodium
- 296 mg
Ingredients
Directions
- To make the corn ribs: Using a large chef’s knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Next, cut the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with the remaining cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cobs. (You should have 32 ribs total.)
- Put the corn ribs in a bowl and toss with the oil, chile powder, garlic powder, 1/2 teaspoon salt and several grinds of pepper.
- Prepare a grill for medium-high heat; lightly oil the grates.
- Arrange the corn ribs on the grill with one of the cut sides down and close the lid. Cook until the edges are beginning to char and curl slightly, 6 to 8 minutes. Flip the ribs to the second cut side, close the lid and cook until the edges are nicely charred and the corn kernels are crisp-tender, another 6 to 8 minutes.
- Add the lime to the grill cut-side down and cook until caramelized, 10 to 12 minutes.
- Meanwhile, stir together the mayonnaise, sour cream, garlic and a pinch of salt in a large bowl until evenly combined.
- Transfer the corn ribs to the mayonnaise mixture and toss to evenly coat. Put the corn ribs on a platter, then sprinkle with the cotija, cilantro and a good shake of chile-lime seasoning. Squeeze the grilled lime halves over the corn as desired.
