Spicy Elote Corn Ribs with Tajin
Oven-roasted corn ribs dusted with Tajin and finished with a cooling avocado crema. Bold heat and creamy richness in every bite.
Tajin-spiced oven corn ribs topped with silky avocado crema and fresh cilantro.
Nutrition per serving
Ingredients
main
seasoning
crema
garnish
Instructions
Cut Corn into Ribs
Stand each ear upright and use a large sharp knife to halve it lengthwise through the cob. Cut each half in half again lengthwise to yield 4 long rib strips per cob. Work carefully with steady pressure as cutting through the cob requires force.
Season and Coat
Preheat oven to 450F. In a large bowl toss corn rib strips with avocado oil, Tajin, chipotle chili powder, and a pinch of salt until every surface is evenly coated. Arrange in a single layer on a large baking sheet without overlapping.
Roast Until Curled
Roast corn ribs at 450F for 20 to 25 minutes flipping once at the halfway point. The ribs are done when the kernels are tender and lightly charred and the strips have begun to curl and bow from the heat.
Make the Avocado Crema
While the corn roasts blend the ripe avocado, sour cream, lime juice, and a pinch of salt in a blender or food processor until completely smooth and creamy. Taste and adjust lime and salt as needed. Transfer to a squeeze bottle or small bowl.
Plate and Top
Arrange hot corn ribs on a serving platter. Drizzle avocado crema generously over the top. Dust with an extra sprinkle of Tajin and finish with fresh chopped cilantro. Serve immediately with extra lime wedges.
Substitutions
Common mistakes
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