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Corn Ribs Recipe

Name: Xolos Tacos Y Tlayudas Corn Ribs Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each fresh corn on the cob (large); 3 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 2 tbs powdered chili/salsa powder (e.g., Tajín or chile-lime seasoning); 0.75 cups queso fresco, crumbled; 0.25 cups fresh cilantro, chopped; 4 each lime wedges; 0.5 cups mayonnaise; 1 tbs chipotle in adobo, finely minced; 1 tbs lime juice; 0.5 tsp garlic, minced; 0.5 tsp honey or agave (optional, to balance); 0.25 tsp salt; 8 each skewers or corn holders (optional, for serving); 8 each toothpicks (optional, to keep ribs intact)

Inspired by Xolos Tacos Y Tlayudas

Time35m

Serves4

Corn with queso fresco, cilantro, powder salsa and aioli chipotle

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Ingredients

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Corn & Seasoning

4 each fresh corn on the cob (large)

3 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs powdered chili/salsa powder (e.g., Tajín or chile-lime seasoning)

Queso, Cilantro & Garnish

3/4 cups queso fresco, crumbled

1/4 cups Fresh cilantro, chopped

4 each Lime wedges

Chipotle Aioli

1/2 cups Mayonnaise

1 tbs chipotle in adobo, finely minced

1 tbs ReaLime juice

1/2 tsp Garlic, minced

1/2 tsp honey or agave (optional, to balance)

1/4 tsp Celtic sea salt

Serving Tools

8 each skewers or corn holders (optional, for serving)

8 each toothpicks (optional, to keep ribs intact)

Method

Prep & Cut Corn Ribs

Husk and halve

Remove husks and silk from each ear of corn. Stand each cob upright on a cutting board and slice lengthwise down the cob into 4 equal quarters (quarters are 'ribs'). Use a sharp chef's knife and cut carefully to keep kernels attached to the cob pieces.

Trim ends

Trim any uneven ends so each rib lays flat when placed on a grill or sheet pan. If desired, insert short skewers or corn holders into the thicker end of each rib to make handling easier.

Seasoning & Aioli

Make chipotle aioli

In a small bowl, combine mayonnaise, minced chipotle in adobo, lime juice, minced garlic, honey (if using) and 1/4 tsp salt. Whisk until smooth, taste and adjust salt or lime for brightness. Chill while you cook the corn to let flavors meld.

Oil and season corn

In a shallow bowl or plate, mix 3 tablespoons olive oil with 1 teaspoon salt and 1/2 teaspoon black pepper. Brush or toss each corn rib so it is evenly coated in oil. Sprinkle both sides lightly with the powdered chili/salsa powder (reserve a small pinch to finish before serving).

Cook Corn Ribs

Grill method (recommended)

Preheat grill to medium-high (around 400°F / 200°C). Place corn ribs cut-side down on the grill grates. Cook 3–4 minutes until char marks form, then rotate and cook another 3–4 minutes until kernels are tender and nicely blistered. Total cook time about 8–10 minutes, flipping as needed to get even char without burning.

Oven method (alternative)

Preheat oven to 450°F (230°C). Arrange ribs cut-side up on a rimmed baking sheet lined with parchment. Roast 12–15 minutes until kernels are softened and tips start to brown; broil 1–2 minutes at the end to get char if desired.

Pan-sear method (alternative)

Heat a large cast-iron skillet over medium-high heat. Add a drizzle of oil and sear ribs cut-side down 4–5 minutes until caramelized, then cook 2–3 minutes per side until tender.

Assemble & Serve

Transfer cooked corn ribs to a serving platter. While hot, brush or drizzle a little of the chipotle aioli over each rib to coat lightly.

Sprinkle the crumbled queso fresco evenly over the ribs, then dust with the remaining powdered chili/salsa powder to taste.

Scatter chopped cilantro over the top and add extra lime wedges on the side for squeezing.

Serve immediately while hot. Provide extra chipotle aioli on the side for dipping.

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