Mexican Street Corn Ribs Recipe

Shuck and halve

Remove husks and silk from the corn. Rinse under cold water and pat dry with a towel.

Cut into ribs

Stand each ear upright on a cutting board. Using a sharp chef's knife, slice each ear lengthwise into 4 equal 'ribs' (quarters). Trim the ends slightly if uneven so ribs lay flat. You should have 24 ribs from 6 ears.

Toss with oil and spices

In a large bowl, whisk together 3 tbsp olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Add the corn ribs and toss gently to coat every surface evenly.

Choose cooking method

You can grill, broil, or roast the ribs. For grilling: preheat grill to medium-high (about 425°F / 220°C). For broiling: set oven rack 6 inches from broiler and preheat broiler. For roasting: preheat oven to 425°F (220°C).

Cook until charred and tender

Grill: place ribs flat on the grill grates and cook 3–4 minutes per side until charred and tender, turning once. Broil: arrange ribs on a foil-lined baking sheet in a single layer and broil 3–4 minutes per side until charred, watching closely. Roast: place ribs on a parchment-lined sheet and roast 12–16 minutes, turning halfway, until golden and tender. Internal texture should be slightly soft when pierced with a fork.

Prepare creamy coating

While the corn cooks, whisk together mayonnaise, sour cream, lime juice, and 1 tsp chili powder in a small bowl until smooth. Taste and adjust lime or salt as needed.

Coat the ribs

When corn ribs are hot from cooking, transfer to a serving platter. Using a pastry brush or the back of a spoon, lightly coat each rib with the mayonnaise mixture so it clings to the surface.

Add cheese and garnishes

Sprinkle crumbled cotija evenly over coated ribs so it adheres. Scatter chopped cilantro and optional minced jalapeño and sliced green onion. Finish with a light dusting of extra chili powder or Tajin and serve with lime wedges for squeezing.

Serve the corn ribs warm as an appetizer or side. Encourage diners to hold ribs by the thicker end and squeeze lime over before eating.

Leftovers: store cooled ribs and remaining mayonnaise mixture separately in airtight containers in the refrigerator for up to 2 days. Reheat ribs briefly in a hot oven (350°F / 175°C) for 6–8 minutes before re-coating to serve.