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Elote Sweet Corn Ribs Recipe

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4.1 from 8 reviews

Elote Sweet Corn Ribs are a creative twist on classic Mexican street corn, where ears of sweet corn are sliced into rib-like strips, coated with a chili-infused oil, oven-baked to perfection, then topped with a zesty chipotle mayo sauce, tangy lime, crumbled cotija cheese, and fresh cilantro. This recipe offers a flavorful, shareable appetizer or side dish with balanced spice and creamy textures.

Ingredients

Corn Ribs

  • 4 ears sweet corn
  • 2 tablespoons avocado oil
  • 1 tablespoon chili powder
  • ½ teaspoon sea salt

Chipotle Sauce

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons adobo sauce
  • 1 tablespoon lime juice
  • Salt, to taste

Toppings and Garnishes

  • ½ cup crumbled cotija style cheese
  • ¼ cup minced cilantro
  • 2 limes, quartered, for serving

Instructions

  1. Preheat Oven. Preheat your oven to 425°F (220°C) and prepare a large baking sheet by either lightly greasing it or lining it with parchment paper for easy cleanup.
  2. Cut the Corn into Ribs. Stand each ear of corn on its wide, flat end and use a sharp knife to cut vertically from top to bottom. First, slice the ear in half, then quarter each half to create long, rib-like strips of corn.
  3. Prepare the Chipotle Sauce. In a small bowl or jar, combine mayonnaise, sour cream, adobo sauce, lime juice, and salt to taste. Mix well and refrigerate until ready to serve, allowing the flavors to meld.
  4. Mix the Chili Oil. In another small bowl, stir together avocado oil, chili powder, and sea salt until fully blended.
  5. Coat and Bake the Corn Ribs. Arrange the corn ribs on the baking sheet and brush them generously with the chili oil mixture to coat evenly. Place the baking sheet in the oven and bake for 20 minutes.
  6. Broil for Charred Finish. After baking, switch your oven to the broil setting on high. Broil the corn ribs for about 5 minutes, watching carefully, until the corn develops slightly charred spots for enhanced flavor.
  7. Assemble and Serve. Remove the corn ribs from the oven and top each piece with the chilled chipotle sauce, sprinkle with crumbled cotija cheese and minced cilantro. Serve immediately with fresh lime wedges to squeeze over the top for added brightness.

Notes

  • Be careful when slicing the hot corn—use a stable cutting surface and a sharp knife.
  • The chipotle sauce can be made a day ahead to deepen the flavor.
  • For a spicier kick, add extra adobo sauce or chili powder.
  • Substitute cotija cheese with feta if unavailable.
  • This dish is perfect as a snack, appetizer, or side for a Mexican-themed meal.

Find it online: https://dishcooks.com/elote-sweet-corn-ribs-recipe/