How To Make Corn Ribs

Ingredients

• 4 ears Fresh Corn on the Cob (husks removed, silk cleaned)
• 2 tablespoons Twang Michelada Seasoning (used as base rub)
• 2 tablespoons Twang Chili Lime Seasoning (for rub and crema)
• 1 cup Heavy Cream (full‑fat)
• 2 tablespoons Buttermilk (for crema)
• 1 tablespoon Fresh Lime Juice (juice of about 1 lime, freshly squeezed)
• 0.5 cup Cotija Cheese (crumbled)
• 2 tablespoons Fresh Cilantro (chopped)
• 1 tablespoon Olive Oil (light coating before seasoning)
• 2 pieces Oak Wood Chunks (for light smoke on grill)

Instructions

1. Remove Husk and Silk

   Pull back the husk of each ear, snap it off, and rinse the cob to remove all silk threads.

   Time: PT5M

2. Trim and Square the Ends

   Slice off a thin piece from the top and bottom of each ear to create a flat surface for safe cutting.

   Time: PT2M

3. Cut Corn into Ribs

   Using the sharp knife, cut each ear into 4 equal sections (ribs) by cutting down through the center, keeping the knife steady to avoid slipping.

   Time: PT5M

4. Mix Seasonings

   In a small bowl combine the Twang Michelada seasoning and Twang Chili Lime seasoning.

   Time: PT2M

5. Season the Corn Ribs

   Place the corn ribs in the skillet, drizzle with olive oil, and toss to coat. Sprinkle the seasoning mix over the ribs and roll them until every side is fully covered.

   Time: PT3M

6. Preheat Grill

   Heat the grill to 300°F (150°C). Add the oak wood chunks to the fire for a light smoke.

   Time: PT5M

   Temperature: 300°F

7. Grill First Side

   Arrange the seasoned corn ribs flat‑side down on the grill grates. Grill for 15 minutes, turning occasionally to develop a light char.

   Time: PT15M

   Temperature: 300°F

8. Flip and Finish Grilling

   Flip the ribs and grill the other side for an additional 5 minutes, until the kernels are tender and slightly smoky.

   Time: PT5M

   Temperature: 300°F

9. Prepare Chili Lime Crema

   In a mixing bowl whisk together heavy cream, buttermilk, fresh lime juice, and the Twang Chili Lime seasoning until smooth. Cover and refrigerate overnight to thicken.

   Time: PT5M

10. Dress the Grilled Corn Ribs

    Arrange the hot ribs on a serving platter. Drizzle a generous spoonful of the chilled chili lime crema over each rib, then sprinkle crumbled Cotija cheese and chopped cilantro on top.

    Time: PT3M

11. Serve

    Serve the corn ribs immediately while warm, with extra lime wedges if desired.

    Time: PT2M

Nutrition Facts

Calories

220

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

4 g