corn ribs
Sweet grilled corn ribs cooked until charred and tender served smothered in crema, spicy aioli, chopped cilantro, tajin and fresh parmesan.
Servings: 2
Ingredients
- 3 ears sweet corn quartered
- salt and pepper
- olive oil
- cilantro chopped
- 1/2 cup parmesan grated
- spicy aioli see notes
- mexican crema see notes
- tajin for serving or smoked paprika
Instructions
- Preheat the BBQ to 375 degrees F.
- Peel the corn from the husk and remove all the silk. Use a sharp knife to cut off both ends of the corn. Stand the corn upright and insert the knife in the centre. Rock the knife back and forth or use a mallet to help move the knife down the corn. This part is a little tricky and tough so take your time. Once halved, cut those pieces again to make quarters by placing the flat side down and kernels up.
- Brush the corn with cooking oil and season with salt and pepper. Place on the grill and flip cooking until the corn begins to turn a deeper yellow and the kernels start to char. The ribs should be curled once ready. About 10-15 minutes.
- Immediately top the ribs with both sauces, season with tajin, extra salt and pepper and finish with parmesan cheese and lime wedges. Enjoy!
Notes
Mexican crema: Combine 2 TBS plain yogurt, 2 TBS sour cream, 1/2 lime juiced, pinch of salt. Let sit 30 minutes.
Spicy aioli: combine 1/2 cup mayo, 1/4 cup valentina hot sauce, 1 garlic clove minced, 1/2 lime juiced. Stir until well combined.