If you’re already obsessed with the flavor of Mexican street corn, you absolutely have to try these Mexican Corn Ribs! They’re a playful, hands-on twist on a classic, bursting with juicy kernels, smoky spices, creamy sauce, crumbly cotija, and loads of fresh cilantro in every bite. Trust me: once you pull these beauties off the grill, your friends and family will instantly be hooked!
Why You’ll Love This Recipe
- So Much Fun (and Kid-Friendly!): Mexican Corn Ribs are as fun to make as they are to eat—everyone wants to grab a piece and dig in.
- Bold, Street Corn Flavor: Each bite brims with smoky spices, tangy lime, creamy sauce, and that glorious cheesy crumble—just like elote in handheld form!
- Easy to Customize: The toppings and spices are endlessly adaptable—adjust the heat, skip the dairy, or pile on extra cheese.
- Perfect for Grilling Season: This recipe is a total showstopper at summer cookouts, BBQs, or even as a creative weeknight side.
Ingredients You’ll Need
You only need a handful of fresh and vibrant ingredients to make Mexican Corn Ribs come to life. Every component is chosen for its role in building layers of flavor—sweet, tangy, creamy, spicy, and that irresistible touch of crunch and color.
- Fresh corn on the cob (3 ears): The fresher the better! Crisp, sweet corn transforms into juicy “ribs” on the grill.
- Mayonnaise (2 tablespoons): Adds creamy richness and helps the spices cling to the hot corn.
- Sour cream (2 tablespoons): Gives the sauce tanginess and a cool, mellow balance to smoky spices.
- Fresh jalapeño (1 tablespoon, minced): Brings a gentle heat and bright green punch—feel free to use more or less depending on your spice preference.
- Lime juice (from 1/2 lime): A hit of citrus wakes up every bite and ties all the flavors together.
- Ground cumin (1/2 teaspoon): For earthy, toasty undertones that are classic in Mexican-style seasoning.
- Paprika (1/2 teaspoon): Adds warm smokiness; use smoked paprika if you want even more depth.
- Chili powder (1/4 teaspoon): Gives the sauce a gentle heat and that signature elote color.
- Salt (1/4 teaspoon): Balances all the flavors and makes the sweet corn pop.
- Cotija cheese (1/2 cup, crumbled): Salty, crumbly, and truly essential for authentic Mexican Corn Ribs.
- Fresh cilantro (1/3 cup, diced): A burst of herby freshness for amazing flavor and color.
Variations
One of the best things about Mexican Corn Ribs is how versatile they are—feel free to riff and personalize them! Whether you’re working with what you have in the fridge or adjusting for dietary needs, these suggestions guarantee everyone can enjoy.
- Spice it your way: Crank up the chili powder or mince in extra jalapeño for heat, or swap in smoked paprika for a deep, woodsy flavor.
- Dairy-free twist: Sub in your favorite vegan mayo and sour cream, and use a plant-based cheese or simply go heavy on fresh cilantro and scallions for garnish.
- Cheese swap: If you can’t find cotija, try crumbled feta or even a sprinkle of grated Parmesan for that salty finish.
- Oven-roasted option: No grill? No worries! Roast the seasoned ribs in a hot oven until caramelized, then finish with all the delicious toppings.
How to Make Mexican Corn Ribs
Step 1: Prep the Corn into “Ribs”
Start by peeling away the husks and silks from each ear of corn. Using a sharp chef’s knife, slice off the very ends—just above the stem—so the ears have flat surfaces to stand on. With care, stand each cob upright, score it in half lengthwise, and (with very controlled rocking pressure) slice down through the tough core. Halve each piece again to create quarters—these are your “ribs.” Take your time on this step—watch your fingers!—and you’ll soon have a pile of riblets ready to go.
Step 2: Mix the Sauce & Spices
With your corn prepped, make the creamy elote-inspired sauce by mixing mayonnaise, sour cream, lime juice, and minced jalapeño in a bowl until smooth. In a separate bowl, stir together the cumin, paprika, chili powder, and salt—this smoky spice mix will infuse every rib with incredible flavor. Set both bowls aside while your grill preheats.
Step 3: Season, Grill & Crisp Up the Ribs
Once the grill hits medium heat, arrange the corn ribs on a tray and brush or spray lightly with oil. Sprinkle generously with the spice blend—for best results, season both cut sides! Carefully place the ribs cut side-down on the grill. Close the lid and cook for about 8 minutes, then flip and grill the other side for another 6–8 minutes. The corn will curl up a bit and the kernels will start to char and caramelize—it’s pure magic!
Step 4: Finish & Top with All the Goodies
Transfer your hot, perfectly grilled Mexican Corn Ribs to a platter. While they’re still warm, brush each rib with the creamy sauce, sprinkle with crumbled cotija cheese, and shower with loads of fresh cilantro. Serve immediately and watch everyone swoon over the irresistible combination!
Pro Tips for Making Mexican Corn Ribs
- The Right Knife Makes a Difference: Use a large, very sharp chef’s knife and controlled rocking pressure to safely cut through the corn core—don’t rush this step!
- Grill Temperature Sweet Spot: Medium heat (not high!) allows the corn to caramelize without burning, keeping each rib juicy and tender.
- Generous Seasoning is Key: Don’t skimp on the spice blend—make sure every cut edge gets a good dusting for maximum flavor in every bite.
- Timing the Toppings: Brush on the creamy sauce and add the cheese while the ribs are hot to ensure the flavors really meld and the cheese slightly melts.
How to Serve Mexican Corn Ribs
Garnishes
For the most irresistible Mexican Corn Ribs, don’t hold back on your garnishes! Crumbled cotija cheese and a handful of fresh, diced cilantro are classic, but a squeeze of extra lime, thinly sliced scallions, or even a drizzle of hot sauce will bring brightness and color that makes the dish pop visually and flavor-wise.
Side Dishes
These ribs are absolute stars as a party appetizer, but they also shine next to grilled meats, black bean salads, tacos, or even a zesty slaw. Pair them with a pitcher of agua fresca or tangy margaritas, and you’ve got the ultimate backyard feast.
Creative Ways to Present
Lean into the “ribs” concept and stack them high on a platter like you would traditional BBQ ribs—perfect for sharing! For smaller gatherings, serve Mexican Corn Ribs standing upright in mason jars or baskets lined with parchment for a fun street food vibe. They also make a whimsical topping for summery salads or grain bowls.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (spoiler: you probably won’t), let the ribs cool, then store them in an airtight container in the fridge for up to three days. They retain plenty of flavor and can be enjoyed cold or quickly reheated—the sauce and toppings hold up beautifully!
Freezing
While fresh is always best, you can freeze grilled, un-topped Mexican Corn Ribs for up to a month. Let them cool, lay flat in a single layer to freeze, then stack in a zip-top bag. Thaw, then reheat and add the fresh toppings before serving for the ultimate texture and taste.
Reheating
To reheat, pop the ribs onto a baking sheet and warm in a 350°F oven for 8–10 minutes, or microwave for quick results. For the best revival, add a splash of extra sauce and fresh cheese after reheating—they’ll taste almost as magical as the day you made them.
FAQs
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Can I make Mexican Corn Ribs without a grill?
Absolutely! You can roast them in a 425°F oven on a lined baking sheet for about 15–20 minutes, flipping once, until the kernels are golden and a bit caramelized. You’ll still get amazing flavor and a wonderful texture.
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What can I use if I can’t find cotija cheese?
No cotija, no problem! Feta cheese is a near-perfect substitute thanks to its salty, crumbly texture. Even a sprinkle of grated Parmesan works in a pinch.
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How spicy are Mexican Corn Ribs?
Mild to medium! The heat level is very customizable. Reduce or skip the jalapeño for a gentle warmth, or bump up the spice with extra chili powder or a drizzle of your favorite hot sauce.
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Can I prep Mexican Corn Ribs ahead for a party?
You can absolutely prep the corn ribs and sauce a few hours ahead and keep them covered in the fridge. Grill (or roast) just before serving, then add the toppings for the freshest flavor and texture.
Final Thoughts
If you’re ready for a new obsession, you simply have to give Mexican Corn Ribs a try at your next gathering—or even just a regular Tuesday night. They’re playful, vibrant, and totally crave-worthy. I can’t wait to hear what you think—make them once, and they’ll become a staple all summer long!
Print
Mexican Corn Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 ribs 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
Delight your taste buds with these flavorful Mexican Corn Ribs that are grilled to perfection and topped with a zesty cream mixture, cheese, and fresh cilantro.
Ingredients
Corn Ribs:
- 3 ears fresh corn
Seasoning:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh jalapeno, minced
- juice from 1/2 lime
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
Toppings:
- 1/2 cup cotija cheese, crumbled
- 1/3 cup fresh cilantro, diced
Instructions
- Prep Corn Ribs Clean corn ears and cut into halves. Score each half and cut through the center of the core.
- Spices and Sauces Mix spices, mayonnaise, sour cream, lime juice, and jalapeno in a bowl.
- Cook the ‘Ribs’ Oil and season the corn ribs, then grill for 8 minutes on each side.
- Finish Ribs Brush cream mixture, sprinkle with cheese, and cilantro.
Notes
- Nutritional value is per riblet.
- Substitutions: Unseasoned feta can be used instead of cotija.
- Spices are customizable to taste.
- Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 riblet
- Calories: 28 kcal
- Sugar: 1g
- Sodium: 70mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 4mg
