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Taking inspiration from the vibrant flavors of Mexican street food, these Elote-style Corn Ribs are layered with mayo, cotija cheese, chili powder, and a squeeze of lime. They're zesty, cheesy, and utterly delicious. Turn your kitchen into a street-side food stall and enjoy a fiesta of flavors!
Preheat your grill to medium-high heat.
Cut each ear of corn into 4 sections by slicing vertically through the cob. Push gently to create rib-like sections.
Brush each corn rib with olive oil on all sides.
Place the corn ribs directly on the grill grates and cook for about 10 minutes, turning occasionally until they are charred and cooked through.
In a small bowl, mix the mayonnaise, a pinch of salt, and half of the lime juice.
Once the corn ribs are done, remove them from the grill and, while they are still warm, brush each with the mayonnaise mixture.
Sprinkle the cotija cheese over the top of the mayo-coated corn ribs, ensuring they are evenly covered.
Dust the corn ribs with chili powder to your preferred level of spiciness.
Garnish with freshly chopped cilantro.
Serve immediately with additional lime wedges on the side for squeezing over your corn ribs for extra zest.
