Sweet Corn Ribs Recipe

Prepare Corn

If using full-size ears, cut each ear into 6–8 rib-like wedges (slice lengthwise through the kernels so each piece has a flat side). If using baby corn, leave whole or halve lengthwise. Pat the corn dry with a towel.

Toss the corn pieces with 2 tablespoons vegetable oil, 1 teaspoon kosher salt and 1 teaspoon black pepper in a large bowl until evenly coated.

In a small bowl, whisk together 1 tablespoon ancho chile powder, 1 teaspoon smoked paprika, 3 teaspoons ground cumin, 1 teaspoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon sea salt. Taste and adjust for heat or salt: add more ancho for smokiness or more brown sugar for balance.

Sprinkle the spice rub evenly over the oiled corn pieces and rub gently so the rub adheres to all surfaces. Shake off any excess.

Preheat a grill or grill pan over medium-high heat until very hot (approximately 450°F/230°C). If using a broiler, set rack 5–6 inches from the element and preheat.

Place the rubbed corn on the grill in a single layer, flat side down when possible. Cook without moving for 2–3 minutes to develop a dark char, then rotate or flip to char other sides. Total cooking time should be 6–10 minutes depending on thickness; corn should be tender with charred dark spots. If using broiler, arrange on a foil-lined sheet and broil 3–4 minutes per side, watching closely.

Remove the charred corn to a plate and let rest 2 minutes before finishing.

While the corn cooks, make the crema: in a small bowl combine 1 cup sour cream, 1/4 cup mayonnaise, 2 teaspoons yuzu juice and 1 teaspoon fresh lime juice. Add 1/2 teaspoon honey and 1/4 teaspoon salt. Whisk until smooth. If too thick for drizzling, whisk in up to 2 teaspoons water, 1 teaspoon at a time, until desired consistency.

Taste and adjust seasoning: more yuzu or lime for brightness, more honey for balance, or a pinch more salt.

Arrange the charred corn ribs on a serving platter. Drizzle each piece with the yuzu-lime crema (use a spoon or squeeze bottle for control).

Sprinkle the creamed corn with 1/4 cup crumbled cotija, 1 teaspoon toasted sesame seeds and 2 tablespoons chopped cilantro, if using. Serve immediately with lime wedges on the side for extra acidity.

To serve as a shared appetizer (Bits & Bites), place toothpicks or small skewers in each rib for easy picking.