Go Back
+ servings
corn ribs with tajin and cilantro lime sauce
Print

Corn Ribs

I love finding new ways to enjoy sweet summer corn at its peak.
Course Appetizer, Side Dish
Cuisine American, Mexican
Keyword charred corn, corn, ribs, tajin
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 287kcal

Ingredients

For the cilantro sauce:

  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon freshly squeezed lime juice
  • ¼ cup finely chopped cilantro
  • 2 cloves garlic, minced

For the corn ribs:

  • 4 ears corn, shucked
  • 3 tablespoons extra-virgin olive oil
  • 1 lime, halved
  • 1 teaspoon Tajin

Instructions

For the cilantro sauce:

  • In a small bowl stir together the mayonnaise, sour cream, lime juice, cilantro and garlic until combined. Cover and refrigerate until ready to use. The sauce can be made up to 2 days in advance.

For the corn ribs:

  • Heat oven to 400ºF (200ºC).
  • Place a dish towel under a cutting board to keep it from slipping. Hold the corn cob on its end securely and use a sharp knife to make 4 vertical cuts into the corn cob so it breaks into 4 “ribs”.
  • Arrange the strips of corn in an even layer on a baking sheet and drizzle with the oil, turning to coat. Bake the corn until the kernels are tender and the corn is slightly charred, about 25 to 30 minutes.
  • Arrange on a serving platter and squeeze lime over the top. Season the corn with the Tajin and serve with the cilantro lime sauce.

Video

Nutrition

Calories: 287kcal | Carbohydrates: 20g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 106mg | Potassium: 298mg | Fiber: 3g | Sugar: 6g | Vitamin A: 539IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg