Street Corn Recipe
Fire Roasted Corn "Ribs" with Cotija, Chile-Lime Mayonnaise and Cilantro
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Ingredients
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Corn & Seasoning
Chile-Lime Mayonnaise
Garnish & Finish
Method
Corn & Seasoning
- 1
Prep and cut corn into ribs
Remove husks and silk from each ear of corn. Trim the ends so they sit flat. Stand each ear upright and carefully cut it lengthwise into 4 equal sections to create 'corn ribs' (quarters). Pat the cut surfaces dry with a towel.
- 2
Preheat and oil
Preheat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Alternatively, set an oven broiler on high with a rack 4–6 inches from the element, or heat a large cast-iron skillet over medium-high heat. Combine the neutral oil and melted butter in a small bowl.
- 3
- 4
Char the corn
Grill: Place corn ribs flat on the grill grates and cook, turning every 2–3 minutes, until kernels are tender and have blistered, charred spots (about 8–12 minutes total). Broiler: Arrange ribs on a rimmed baking sheet and broil, turning every 2–3 minutes, until blistered and charred in spots (about 6–10 minutes). Skillet: Add a thin film of oil to the hot skillet and work in batches, pressing ribs against the pan and turning every 2–3 minutes until evenly charred and cooked through (about 8–10 minutes). Remove cooked ribs to a platter and keep warm.
Chile-Lime Mayonnaise
- 5
Make the sauce
In a medium bowl whisk together the mayonnaise (1/2 cup) and Mexican crema or sour cream (1/4 cup) until smooth. Stir in the fresh lime juice (2 tbs) and lime zest (1 tsp). Add the ancho chili powder (1 tsp), smoked paprika (1/2 tsp) and kosher salt (1/4 tsp). Taste and adjust — add a pinch more salt, lime juice, or ancho powder if you prefer more acidity or heat. Chill the sauce for 10 minutes while the corn finishes cooking to let flavors meld.
Garnish & Finish
- 6
Assemble the street corn ribs
When the corn ribs are hot, brush or spread a generous layer of the chile-lime mayonnaise onto the cut (and/or outer) surfaces of each rib so the sauce clings to the kernels.
- 7
Add cotija and cilantro
Immediately sprinkle each sauced rib with crumbled cotija cheese (about 3/4 cup total across servings) and a scattering of chopped cilantro (about 1/2 cup total). If you like a little extra heat and citrus tang, finish with a light dusting of Tajín or extra chili powder (1 tsp) to taste.
- 8
Serve
Arrange the finished corn ribs on a platter with lime wedges (4) for squeezing. Serve hot so the contrast of charred corn, creamy chile-lime mayo, salty cotija and fresh cilantro is at its best.
