Here’s a recipe for Elote Corn Ribs, a fun twist on traditional Mexican street corn:
Ingredients:
- 4 ears of corn, husked
- 2 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese (or feta as a substitute)
- 1 lime, cut into wedges
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prep the Corn:
- Preheat your oven to 425°F (220°C).
- Carefully cut each ear of corn into quarters lengthwise. This can be tricky, so use a sharp knife and cut through the cob firmly.
- Season the Corn:
- In a small bowl, mix together the olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Brush the corn ribs with the seasoned olive oil mixture, making sure they’re evenly coated.
- Bake the Corn Ribs:
- Place the seasoned corn ribs on a baking sheet, cut side down.
- Bake in the preheated oven for about 20-25 minutes, flipping halfway through, until the corn is golden and slightly charred.
- Prepare the Toppings:
- While the corn is baking, mix together the mayonnaise and sour cream in a small bowl.
- Have the crumbled cotija cheese, lime wedges, and chopped cilantro ready for topping.
- Assemble the Elote Corn Ribs:
- Once the corn ribs are done baking, remove them from the oven and let them cool slightly.
- Brush or drizzle the mayonnaise mixture over the corn ribs.
- Sprinkle the crumbled cotija cheese generously over the top.
- Squeeze lime juice over the corn ribs and garnish with fresh cilantro.
- Serve:
- Serve the Elote Corn Ribs warm, with extra lime wedges on the side.
These Elote Corn Ribs are a perfect side dish or snack, combining the smoky, spicy, and tangy flavors of traditional elote in a fun, rib-like form!