Transform your next backyard barbecue into a Texan fiesta with our Texas Grilled Corn Ribs. This fun and flavorful twist on traditional corn on the cob will be the star of your next cookout. With a marinade of tantalizing spices and a finish of chipotle lime cream sauce and cotija cheese, these grilled corn riblets will have everyone asking for more.
Mexican street corn, also known as Mexican Elote, is a popular street food in Mexico. The corn is often served on a stick, making it easy to eat on the go. Mexican street corn is a delicious mixture of contrasting flavors and textures combining sweet, savory, spicy, and tangy flavors all in one dish. So, grab your knife and let's get cooking!
What is a Corn Rib?
A corn rib is one quarter of an ear of corn, cut lengthwise. Basically, just long strips of corn. 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, some cheese and cilantro. Texas corn ribs make a great side dish. They are also or perfect as an appetizer for a crowd. The are fun to eat and kids love them.
- Fresh corn
- Olive oil
- Lime juice
- Garlic powder
- Black pepper
- Kosher salt
- Mexican sour cream
- Chipotle chiles with Adobo sauce
- Cotija cheese
- Fresh cilantro
- Tejin seasoning
- Chili powder
See recipe card for quantities.
Split the Corn
Trim off the ends of the ears of corn by cutting them straight across. Stand cob of corn on end and using a large sharp knife, carefully cut right down the middle of the corn. Make sure to use a very sharp knife, corn can be tough to cut.
Lay each half flat on the chopping 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. Cutting the corn cobs is the hardest part of this recipe.
Apply the Marinade
Mix the marinade ingredients in a small bowl.
Place the corn pieces in a large bowl and brush with the marinade. Let it rest at least 10 minutes before grilling.
Grill the Corn Ribs
The actual cooking process is simple. Place the seasoned corn ribs on a hot barbecue grill until the edges char a bit (about 10-15 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 cotija cheese, chopped cilantro, Tejin and chili powder.
This recipe was made with Mexican sour cream. If you have trouble finding it, traditional sour cream will also work.
Also, the recipe calls for Cotjia cheese or Queso Fresco. Either cheese will work. In a pinch, use parmesan cheese.
Corn ribs can also be made in an air fryer. Just preheat your air fryer to 375°F. Place the marinated corn ribs in a single layer in the air fryer basket and cook for 15 minutes. Turn the ribs over halfway through cooking. Then, finish the air fryer corn ribs with sauce and cheese.
The corn ribs in this recipe were cooked on a gas grill. Cooking over charcoal would also work and would add a touch of smoky flavor.
Store leftover corn ribs in an airtight container in the refrigerator for up to 3 days.
Don't try to stand up the half ears of corn and cut them. It doesn't work, it's dangerous and you will just break the corn.
You've just mastered the art of making Texas Grilled Corn Ribs – a wonderful fusion of Texan barbecue and Mexican street corn that'll have everyone coming back for seconds. Enjoy!
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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
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 ½ teaspoon kosher salt
- 1 cup Mexican sour cream
- 2 chipotle chiles with Adobo sauce canned
- 1 cup Cotija or Queso Fresco cheese crumbled
- ½ cup chopped fresh cilantro
- 1 teaspoon Tejin seasoning
- ½ teaspoon chili powder
- Split ears of corn lengthwise into four pieces.
- Mix olive oil, juice from one lime, garlic powder, black pepper, paprika and ½ teaspoon 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 teaspoon 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!