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Mexican Street Corn Ribs

Mexican Street Corn Ribs

Mexican Street Corn Ribs are sweet, crunchy and covered with creamy Cotija cheese. They make a crunchy summer side dish.
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 3 ears corn, fresh, cut into ribs
  • 2 tablespoons taco seasoning
  • 1/4 cup mayonnaise
  • 1 cup Cotija cheese, crumbled
  • 1 tablespoon cilantro, or parsley, chopped
  • lime wedges, for garnish

Instructions

  • Select fresh corn and remove the silk and husks from each ear. Trim off tips and stem ends.
  • Lay an ear on a flat cutting board and carefully cut the ear in half lengthwise with a sharp knife. Lay each half ear on the flat side and cut in half again, giving you 4 quarters. Cut each quarter into two shorter pieces. Repeat with remaining ears of corn. You will get 8 ribs from each ear.
    corn ribs
  • Lay the ribs on a sheet pan. Spray the corn ribs lightly with cooking spray. Sprinkle taco seasoning over each rib.
  • Heat grill to 350 degrees F. Place corn ribs in a grill basket or on foil on the grill. Cook for 15 minutes, turning the ribs every 5 minutes. Ribs will be golden brown when done.
    Mexican Street Corn Ribs
  • Remove corn ribs from the grill and brush with mayonnaise while warm. Roll each rib in crumbled Cotija cheese. Garnish with cilantro and lime wedges, if desired. Recipe makes 6 servings/4 ribs per serving.
    Mexican Street Corn Ribs

Equipment

  • 1 sharp knife
  • 1 grill heated to 350 degrees
  • 1 pair of tongs

Notes

See recipe for HOMEMADE TACO SEASONING in the post above.

Nutrition

Calories: 132kcalCarbohydrates: 2gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 26mgSodium: 412mgPotassium: 19mgFiber: 0.2gSugar: 0.2gVitamin A: 196IUVitamin C: 0.4mgCalcium: 124mgIron: 0.2mg