Sweet grilled corn ribs cooked until charred and tender served smothered in crema, spicy aioli, chopped cilantro, tajin and fresh parmesan.
- 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
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!
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.