Corn Ribs Grilled Elote Style

How to Make Corn Ribs Grilled Elote Style

1. 1

   Step 1: Prep and quarter the corn

   Husk the ears and remove any silk. Trim the end of each ear so it sits flat, then cut each ear lengthwise into quarters to make 3–4 'ribs' per ear. Toss the ribs lightly with vegetable oil and sprinkle with kosher salt so they’re evenly coated.

   For this step

   • 4 earsFresh corn on the cob
   • 2 tablespoonsVegetable oil
   • 1 teaspoonKosher salt
   
2. 2

   Step 2: Preheat and sear on the grill

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Place the corn ribs cut-side down and grill, turning every 3–4 minutes until charred and tender all over, about 12–15 minutes total; brush with melted butter once or twice while grilling to build flavor.

   For this step

   • 2 tablespoonsUnsalted butter, melted
3. 3

   Step 3: Mix the elote-style sauce

   While the corn grills, whisk together the mayonnaise, juice of the limes, and Tajín (or chili powder) with a pinch of kosher salt until smooth. Taste and adjust acidity or spice to preference — this creamy, tangy sauce is the elote backbone.

   For this step

   • 1/2 cupMayonnaise
   • 2 teaspoonsTajín or mild chili powder
   • 2 wholeFresh limes
   
4. 4

   Step 4: Coat the hot corn ribs

   When the ribs are charred and cooked through, transfer them to a platter and immediately brush or spread the mayonnaise-lime sauce over all surfaces so it adheres while hot. Work in batches so every rib is evenly coated.
   
5. 5

   Step 5: Finish with cheese and herbs

   Sprinkle the coated ribs generously with crumbled cotija and chopped cilantro. Add an extra squeeze of lime and a dusting of Tajín if you like more heat and tang. Serve hot for the best texture and flavor.

   For this step

   • 3/4 cupCotija cheese, crumbled
   • 1/4 cupFresh cilantro, chopped
   
6. 6

   Step 6: Serve and storage tips

   Serve as an appetizer or side — provide napkins and skewers for easy eating. Leftovers keep in an airtight container up to 2 days; reheat briefly on a hot grill or under a broiler and reapply a little fresh sauce and cheese before serving.
   

1. Husk the ears and remove any silk. Trim the end of each ear so it sits flat, then cut each ear lengthwise into quarters to make 3–4 'ribs' per ear. Toss the ribs lightly with vegetable oil and sprinkle with kosher salt so they’re evenly coated.
2. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Place the corn ribs cut-side down and grill, turning every 3–4 minutes until charred and tender all over, about 12–15 minutes total; brush with melted butter once or twice while grilling to build flavor.
3. While the corn grills, whisk together the mayonnaise, juice of the limes, and Tajín (or chili powder) with a pinch of kosher salt until smooth. Taste and adjust acidity or spice to preference — this creamy, tangy sauce is the elote backbone.
4. When the ribs are charred and cooked through, transfer them to a platter and immediately brush or spread the mayonnaise-lime sauce over all surfaces so it adheres while hot. Work in batches so every rib is evenly coated.
5. Sprinkle the coated ribs generously with crumbled cotija and chopped cilantro. Add an extra squeeze of lime and a dusting of Tajín if you like more heat and tang. Serve hot for the best texture and flavor.
6. Serve as an appetizer or side — provide napkins and skewers for easy eating. Leftovers keep in an airtight container up to 2 days; reheat briefly on a hot grill or under a broiler and reapply a little fresh sauce and cheese before serving.