Mexican Street Corn Ribs

Mexican Street Corn Ribs

Corn Ribs will be your new favorite way to make corn! It’s so delicious and fun for any party or weeknight dinner! 

My husband and I went to South Carolina about an year ago and had a fabulous time! One dish we tried was corn ribs. I had never heard of them before, so we had to try them, (especially since we were on vacay!) The version we had were deep fried and they were good but didn’t even compare to this recipe! I kind of forgot about them.

Then we went out to dinner with a few of our kids and their spouses, a few weeks ago and guess what they had as a appetizer? You got it, corn ribs! This was a Mexican street corn version and it was delicious! I got so excited because I knew I had to try to make a home recipe, and I did!

The only thing I worried about was how to cut the corn into ribs. Once you get the hang of it, it’s easy!

Prepping the corn:

Lay a cob down on a cutting board and use a large sharp knife to cut off the very top of the cob and the bottom stem so that the ends of the corn cob are flat. Now cut the corn cob in half to make two short cobs.

Take one of the halves and turn it upright. Carefully cut down the center using a large heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob.

Then cut the halves in half again so you make 4 ribs. Repeat with the remaining corn half.

Mexican Street Corn Ribs

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Ingredients

• 6 ears fresh corn
• 1 stick butter, melted
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 fresh jalapeno minced, and deseeded
• juice from 1 lime
• 2 to 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1easpoon chili powder
• 1teaspoon salt
• 1 1/2 cup cotija cheese crumbled
• Crema Mexicana and cilantro for garnish

Instructions

1. To make corn ribs, you first have to cut corn on the cob into “ribs”. Make sure to use a sharp knife. Be careful while slicing corn.

2. Start by removing the husk from corn.

3. Cut the bottom and the top end just above the end of the ear, this will ensure the cob has a flat edge so it can stand up straight vertically.

4. Holding on the cob vertically, slice the cob into half. Use a wood rolling pin or meat hammer to help assist in slicing the corn by gently beating it over the knife. Then, slice each half into quarters creating 4 ribs per corn on the cob. Keep the core.

5. Arrange corn “ribs” on a parchment paper lined or a greased baking tray.

6. In a small bowl mix all the spices.

7. Generously brush the butter over corn. Sprinkle the spices generously over the corn.

8. Preheat oven at 425F, bake for 12-15 minutes.

9. While corn cooks in the oven, make dipping sauce by whisking together mayonnaise, garlic, jalapeno and sour cream.

10. Remove corn from oven.

11. Drizzle crema mexicana, sprinkle fresh cilantro and cojita cheese.

Did you try our Mexican Street Corn Ribs? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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