Cali Corn Ribs (mexican Style Corn) Recipe
Fire-roasted and rolled in sriracha, cotija cheese, tajin, and cholula sauce. Cut into four easy-to-eat strips.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Corn & Prep
Sauces & Coating
Finish & Garnish
Method
Corn & Prep
- 1
Trim & Halve
Remove husks and silk from each ear of corn. Trim a small amount from both ends so they sit flat. Using a sharp knife, cut each ear into four equal-length strips by slicing lengthwise into quarters. Keep the kernels intact; these are your 'ribs'.
- 2
Cooking (Grill or Broil)
- 3
Fire-Roast on Grill
Preheat a grill to medium-high (about 425–475°F / 220–245°C). Place corn ribs directly on the grate, cut-side down first, and roast 3–4 minutes until char marks form. Rotate and continue to cook, turning occasionally, until kernels are blistered and slightly charred all over, about 8–10 minutes total. Alternatively, arrange ribs on a foil-lined baking sheet and broil 4–5 minutes per side 3–4 inches from the broiler until blistered and charred in spots.
- 4
Rest
Remove charred corn ribs from heat and transfer to a plate for 1 minute to cool slightly before saucing so toppings stick but the sauce won't run off when applied.
Sauces & Coating
- 5
Make the Sauce
In a small bowl, whisk together sriracha (3 tbs), Cholula (2 tbs), melted butter (2 tbs), and fresh lime juice (2 tbs) until smooth and slightly emulsified. Taste and adjust — add up to 1 tsp more sriracha for heat or 1 tsp more lime for brightness.
- 6
Coat the Ribs
Working with one or two ribs at a time, brush or spoon the spicy-sauced mixture generously over all sides so kernels are well coated. Use the back of a spoon to press the sauce into nooks. Place sauced ribs on a serving tray.
Finish & Garnish
- 7
Cheese & Tajín
Immediately sprinkle crumbled cotija cheese (about 3 tbs total) over the sauced corn ribs so it adheres. Then dust evenly with Tajín (about 2 tsp) to add citrus-chile flavor.
- 8
Herb & Serve
Scatter finely chopped cilantro over the ribs and arrange lime wedges alongside. Serve warm so the contrast of charred corn, spicy-sour sauce, salty cotija, and Tajín is vibrant. Recommend passing extra Cholula and lime at the table.