Mexican Street Corn Ribs Recipe

Corn: The main ingredient, cut into quarters to create 'ribs'.

Olive oil: Used to coat the corn and help the spices adhere.

Chili powder: Adds a smoky, spicy kick to the corn.

Garlic powder: Provides a savory depth of flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and complexity.

Mayonnaise: Gives a creamy texture and helps the cheese stick to the corn.

Cotija cheese: A crumbly, salty cheese that adds a rich, tangy flavor.

Cilantro: Fresh herb that adds a burst of color and flavor.

Lime: Adds a zesty, tangy finish when squeezed over the corn.

When preparing corn ribs, make sure to cut the ears of corn into quarters lengthwise. This can be a bit tricky, so use a sharp knife and a steady hand. Start by cutting off the ends of the corn to create a flat surface, then carefully slice down the middle. This will help the seasoning and grill heat penetrate more evenly, ensuring a perfectly charred and flavorful result.

• corn - Substitute with baby corn: If you can't find fresh corn, baby corn can be a good alternative, though it will have a different texture and flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a similar color, though it is less spicy than chili powder.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust flavor, though you may need to adjust the quantity to taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy texture, making it a healthier alternative.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good substitute.

• cilantro - Substitute with parsley: Parsley can be used if you don't like the taste of cilantro, though it will have a different flavor profile.

• lime - Substitute with lemon: Lemon can provide a similar acidic and citrusy flavor, though it will be slightly less sweet.

• Allow the corn ribs to cool completely before storing. This helps to prevent condensation, which can make the corn soggy.
• Place the cooled corn ribs in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. The corn ribs will retain their flavor and texture best within this time frame.
• For freezing, wrap each corn rib individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps them fresh.
• Place the wrapped corn ribs in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat the corn ribs in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them on a grill for a few minutes to regain some of the original charred flavor.
• Avoid microwaving, as it can make the corn rubbery and less enjoyable.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the corn ribs on a baking sheet lined with parchment paper.
  3. Cover the corn ribs with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 2-3 minutes to let the corn ribs regain some of their crispiness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the corn ribs in the skillet and cover with a lid.
  4. Cook for 5-7 minutes, turning occasionally, until heated through and slightly crispy.

• Microwave Method:

  1. Place the corn ribs on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly.
  4. Let them sit for a minute before serving to allow the heat to distribute.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the corn ribs in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat for an additional 1-2 minutes if necessary.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the corn ribs in aluminum foil to prevent them from drying out.
  3. Place the foil-wrapped corn ribs on the grill.
  4. Heat for about 5-10 minutes, turning occasionally, until warmed through.
  5. Remove the foil for the last 2-3 minutes to let the corn ribs regain some of their charred flavor.

• Grill: Used to cook the corn ribs, providing a charred and smoky flavor.

• Mixing bowl: Used to combine the olive oil, chili powder, garlic powder, salt, and black pepper.

• Basting brush: Used to brush the corn ribs with the seasoned olive oil mixture and mayonnaise.

• Tongs: Used to turn the corn ribs on the grill to ensure even cooking.

• Knife: Used to cut the corn ears into quarters.

• Cutting board: Provides a surface to safely cut the corn ears into quarters.

• Measuring spoons: Used to measure out the olive oil, chili powder, garlic powder, salt, and black pepper.

• Measuring cup: Used to measure out the mayonnaise and crumbled cotija cheese.

• Serving platter: Used to serve the grilled corn ribs with lime wedges on the side.

Pre-mix the seasoning: Combine the olive oil, chili powder, garlic powder, salt, and black pepper in advance to save time when preparing the corn ribs.

Use pre-cut corn: Purchase corn that is already cut into quarters to skip the cutting step.

Prepare toppings ahead: Crumble the cotija cheese and chop the cilantro beforehand to streamline the final assembly.

Grill in batches: If you have a smaller grill, cook the corn ribs in batches to ensure even cooking and save time.

Use a brush: Use a brush to quickly and evenly apply the seasoned olive oil mixture and mayonnaise to the corn ribs.