Street Corn Ribs

Name: Street Corn Ribs
Total time: 30 min
Yield: 4–6
Ingredients: 4 Ears Fresh Corn; 2 Tbsp Avocado Oil; Dry Seasoning — 1 tsp Chili Powder; Dry Seasoning — 1 tsp Smoked Paprika; Dry Seasoning — ½ tsp Garlic Powder; Dry Seasoning — ½ tsp Onion Powder; Dry Seasoning — 1 tsp Kosher Salt; Dry Seasoning — ¼ tsp Coarse Ground Black Pepper; Street Corn Crema — ¼ cup Mayonnaise; Street Corn Crema — 2 Tbsp Sour Cream; Street Corn Crema — 1 Garlic Clove, Finely Grated; Street Corn Crema — 1 Tbsp Fresh Lime Juice; Street Corn Crema — 1 tsp Lime Zest; Street Corn Crema — ½ tsp Chili Powder; Street Corn Crema — ¼ tsp Smoked Paprika; Street Corn Crema — Pinch Kosher Salt; Finish — ⅓ Cup Cotija Cheese, Crumbled; Finish — 2 Tbsp Fresh Cilantro, Chopped; Finish — Additional Smoked Paprika; Finish — Lime Wedges

Grilled corn ribs with street corn crema, cotija and lime.

Ingredients

4 Ears Fresh Corn
2 Tbsp Avocado Oil
Dry Seasoning — 1 tsp Chili Powder
Dry Seasoning — 1 tsp Smoked Paprika
Dry Seasoning — ½ tsp Garlic Powder
Dry Seasoning — ½ tsp Onion Powder
Dry Seasoning — 1 tsp Kosher Salt
Dry Seasoning — ¼ tsp Coarse Ground Black Pepper
Street Corn Crema — ¼ cup Mayonnaise
Street Corn Crema — 2 Tbsp Sour Cream
Street Corn Crema — 1 Garlic Clove, Finely Grated
Street Corn Crema — 1 Tbsp Fresh Lime Juice
Street Corn Crema — 1 tsp Lime Zest
Street Corn Crema — ½ tsp Chili Powder
Street Corn Crema — ¼ tsp Smoked Paprika
Street Corn Crema — Pinch Kosher Salt
Finish — ⅓ Cup Cotija Cheese, Crumbled
Finish — 2 Tbsp Fresh Cilantro, Chopped
Finish — Additional Smoked Paprika
Finish — Lime Wedges

Method

PREPARE THE CORN: Trim a small amount from each end of the corn. If the ears are large, cut each cob in half crosswise. If they’re on the smaller side, leave them whole. Stand each piece upright and carefully cut through the center of the cob lengthwise. Cut each half in half again to create rib-shaped pieces.
SEASON THE CORN: Place the corn ribs in a large mixing bowl. Add the avocado oil, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Toss until evenly coated.
GRILL THE CORN: Preheat a grill to 400–450°F. Place the corn ribs on the grill and cook for 10-12 minutes, turning occasionally, until tender, lightly charred, and beginning to curl.
MAKE THE STREET CORN CREMA: While the corn cooks, whisk together the mayonnaise, sour cream, garlic, lime juice, lime zest, chili powder, smoked paprika, and a pinch of kosher salt until smooth.
COAT THE CORN: Using a pastry brush, lightly brush the street corn crema onto each hot corn rib.
FINISH AND SERVE: Arrange the corn ribs on a serving platter. Sprinkle generously with the cotija cheese, fresh cilantro, and a light dusting of smoked paprika. Finish with a squeeze of fresh lime juice.