Want the best corn ribs recipe? These Texas corn ribs are easy to make and fun to eat. Kids love these, give them a try.
What is a Corn Rib?
A corn rib is one quarter of an ear of corn, cut lengthwise. They could have been called corn cob quarters, but that doesn’t exactly roll off the tongue. Once the corn is cut, it’s marinated then gilled and finished with a creamy chipotle chile sauce and some cheese and cilantro. Texas corn ribs are easy to make and are perfect as an appetizer for a crowd.
Split the Corn
To make the Teas corn ribs, trim off the ends of the ears of corn by cutting them straight across. Stand an ear on end and using a heavy and sharp chef’s knife, carefully cut right down the middle.
Lay each half flat on the cutting board and cut each in half again, lengthwise, to form a corn rib. Don’t try to stand up the half ears and cut them. It doesn’t work it’s dangerous, and you will just break the corn.
Apply the Marinade
Mix up the marinade ingredients and paint it on. Let it rest at least 10 minutes before grilling.
Grill the Corn Ribs
Cook the corn ribs on a barbecue until the edges char a bit (about 10 minutes). Alternatively, cook on a baking sheet in the oven at 375 for about 15 minutes. Either will work, but the barbecue adds some nice char marks.
Finish and Serve
While the corn is cooking, add the sour cream, the juice of one lime, the chipotle chiles and 1 teaspoon of kosher salt to a blender and blend until combined.
Remove the corn ribs from the grill and brush them generously with the chipotle cream mixture. Top with crumbled Queso Fresco, chopped cilantro, Tejin and chili powder. Enjoy!
More Great Tex-Mex Recipes
Texas Corn Ribs – With a Little Heat and a Lot of Flavor
- 4 ears corn husks removed
- 4 tbs olive oil
- 2 limes juiced, split
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 1/2 tsp kosher salt
- 1 cup Mexican sour cream
- 2 chipotle chiles with Adobo sauce canned
- 1 cup Queso Fresco cheese crumbled
- 1/2 cup chopped fresh cilantro
- 1 tsp Tejin seasoning
- 1/2 tsp chili powder
- Split ears of corn lengthwise into four pieces.
- Mix olive oil, juice from one lime, garlic powder, black pepper, paprika and 1/2 tsp of kosher salt in a small bowl. Brush onto the corn ribs and marinate for 10 minutes.
- Cook corn ribs on a barbecue until the edges char a bit (about 10 minutes). Alternatively, cook on a baking sheet in the oven at 375 for about 15 minutes.
- While the corn ribs are cooking, add sour cream, the juice of one lime, the chipotle chiles and 1 tsp of kosher salt to a blender and blend until combined.
- Remove corn ribs from grill and brush generously with the chipotle cream. Top with crumbled Queso Fresco, chopped cilantro, Tejin and chili powder. Enjoy!