Elote Corn Ribs
Corn cut into long rib-like strips and grilled until they curl and char beautifully. Finished with classic Mexican street corn toppings for bold flavor.
Grilled corn rib strips loaded with creamy cotija and chili lime seasoning.
Nutrition per serving
Ingredients
main
seasoning
topping
Instructions
Cut the Corn Ribs
Stand each ear of corn upright on a stable cutting board. Using a large heavy knife, carefully cut each cob in half lengthwise, then cut each half into two more strips lengthwise so you have 4 long rib strips per cob. Work slowly and apply steady downward pressure.
Season the Ribs
In a large bowl combine olive oil, chili powder, cumin, and salt. Add all corn rib strips and toss thoroughly so every surface is well coated in the spiced oil mixture.
Grill the Corn Ribs
Preheat grill or grill pan to medium-high heat. Place corn ribs cut side down on the grates. Grill for 8 to 10 minutes per side until the edges char and the ribs begin to curl upward. Do not move them too often so they develop proper grill marks.
Add the Elote Toppings
Transfer grilled corn ribs to a serving platter. While still hot, brush or drizzle generously with Mexican crema. Sprinkle crumbled cotija cheese over the top and dust with an extra pinch of chili powder.
Finish and Serve
Squeeze fresh lime juice over all the corn ribs just before serving. Arrange extra lime wedges on the platter for guests to add more to taste. Serve immediately while warm.
Substitutions
Common mistakes
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