Mexican Style Sweet Corn Ribs
Mexican Style Sweet Corn Ribs! is a easy American BBQ recipe that serves 4. 200 calories per serving. Recipe by Simple Man’s BBQ on YouTube.
Prep: 18 min | Cook: 22 min | Total: 50 min
Cost: $5.67 total, $1.42 per serving
Ingredients
- 4 ears Corn On The Cob (fresh, husked, each ear quartered into 4 ribs)
- 2 tbsp Olive Oil (extra virgin)
- 1 tsp Chili Powder (mild, smoked if available)
- 0.5 tsp Ground Black Pepper (freshly ground)
- 0.5 tsp Garlic Powder (optional for extra flavor)
- 0.5 tsp Salt (kosher or table salt)
- 0.25 cup Mayonnaise (regular, store‑bought)
- 1 tsp Chipotle Peppers In Adobo Sauce (finely minced; adjust for heat)
- 2 tbsp Fresh Cilantro (chopped)
- 1 whole Lime (juiced)
Instructions
Quarter the Corn
Remove the husks and silk from each ear of corn, then using a sturdy knife cut each ear into four equal quarters (corn ribs).
Time: PT5M
Make the Chili‑Oil Glaze
In a small mixing bowl combine olive oil, chili powder, ground black pepper, garlic powder, and salt. Whisk until a smooth glaze forms.
Time: PT5M
Coat the Corn Ribs
Using a basting brush, evenly coat all sides of the corn quarters with the prepared glaze.
Time: PT3M
Preheat the Grill
Set the Big Green Egg (or your charcoal grill) to 350°F and allow it to preheat.
Time: PT7M
Temperature: 350°F
Grill the Corn Ribs
Place the glazed corn ribs directly on the grill grates. Cook for about 15 minutes, turning every 3‑4 minutes, until the corn is tender and lightly charred.
Time: PT15M
Temperature: 350°F
Prepare Chipotle Mayo
In another bowl, mix mayonnaise, minced chipotle peppers, chopped cilantro, and fresh lime juice until smooth.
Time: PT5M
Finish and Serve
Remove the corn ribs from the grill, drizzle or dollop chipotle mayo over each piece, sprinkle with extra cilantro, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 3g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Egg, Soy, Corn
Ingredient Substitutions
- Instead of Corn On The Cob: Frozen corn kernels (cooked)
- Instead of Olive Oil: Vegetable oil
- Instead of Chili Powder: Paprika
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Mayonnaise: Greek yogurt
- Instead of Chipotle Peppers In Adobo Sauce: Chipotle hot sauce
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Lemon juice
Equipment Needed
- Knife
- Cutting Board
- Mixing Bowl
- Basting Brush
- Tongs
- Big Green Egg or Charcoal Grill
Critical Steps — Do Not Skip
- Quartering the corn evenly without injury.
- Coating the corn ribs uniformly with the chili‑oil glaze.
- Preheating the grill to the correct temperature (350°F).
- Grilling the corn ribs to achieve a tender interior and a light char.
- Preparing the chipotle mayo with balanced heat and acidity.
Chef Tips from the Video
- Add a pinch of smoked paprika to the glaze for extra smoky depth.
- Brush the glaze on both sides of each corn rib for maximum flavor.
- Let the grilled corn rest for 2 minutes before adding the mayo; this prevents the sauce from melting too quickly.
Troubleshooting
Corn ribs are not charred enough.
Increase grill time by 2‑3 minutes and turn more frequently to develop a deeper brown color.
Chipotle mayo separates or looks watery.
Whisk the mayo vigorously and add the chipotle gradually; if needed, chill the sauce for a few minutes before serving.
Glaze is too thick and clumps.
Add a splash of additional olive oil or a teaspoon of water to thin it to a brushable consistency.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the grill or in a skillet.
Freezer: Not recommended; texture of corn ribs degrades after freezing.
Room temperature: Best served immediately; can sit at room temperature for up to 1 hour.
Make-Ahead Tips
- Prepare the chili‑oil glaze up to 2 hours ahead and keep it covered in the refrigerator.
- Mix the chipotle mayo in advance; stir before serving.
Frequently Asked Questions
What is the cultural significance and history of grilled corn ribs in American BBQ cuisine?
Grilled corn ribs are a modern twist on traditional Southern corn on the cob, turning the ear into bite‑size, handheld pieces that are easy to share at picnics and barbecues. The technique reflects the American love for portable, smoky side dishes that pair well with grilled meats.
What regional variations of corn ribs exist within United States BBQ traditions?
In the Southwest, corn ribs are often seasoned with cumin and lime, while in the Midwest they may be brushed with butter and herbs. Some Southern versions use a sweet honey‑brown glaze instead of a spicy chili glaze.
How is corn ribs traditionally served in Southern BBQ gatherings?
They are typically served hot off the grill on a platter, drizzled with a simple butter or mayo‑based sauce, and sprinkled with fresh herbs like cilantro or parsley. They are eaten with fingers as a handheld side alongside ribs, brisket, or pulled pork.
During which occasions are corn ribs most commonly enjoyed in American BBQ culture?
Corn ribs are popular at summer cookouts, Fourth of July picnics, tailgate parties, and backyard barbecues because they are quick to grill and easy for guests to eat without utensils.
What authentic ingredients are essential for traditional American BBQ corn ribs, and what are acceptable substitutes?
The core ingredients are fresh corn, a simple oil‑based spice glaze (often chili powder, pepper, and salt), and a creamy topping such as mayo or butter. Substitutes include using vegetable oil instead of olive oil, smoked paprika for chili powder, or Greek yogurt in place of mayo.
What other Southern BBQ dishes pair well with corn ribs?
Corn ribs complement smoky meats like pulled pork, brisket, and smoked chicken, as well as classic sides such as coleslaw, baked beans, and potato salad. A cold beer or sweet iced tea rounds out the meal.
What are the most common mistakes to avoid when making grilled corn ribs?
Common errors include cutting the corn unevenly, using a glaze that is too thick and burns, grilling at too high a temperature which chars the outside before the interior cooks, and over‑mixing the chipotle mayo which can cause it to separate.
Why does this recipe use a chili‑oil glaze instead of a butter glaze for the corn ribs?
The chili‑oil glaze adds a smoky, spicy coating that adheres well to the grilled surface and can withstand higher heat without burning, whereas butter can burn quickly and lose its flavor on a hot grill.
Can I make the chipotle mayo ahead of time and how should I store it?
Yes, the chipotle mayo can be prepared up to 2 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir before serving to recombine any settled ingredients.
What does the YouTube channel Simple Man’s BBQ specialize in?
The YouTube channel Simple Man’s BBQ focuses on straightforward, no‑frills outdoor cooking techniques, especially using the Big Green Egg and other charcoal grills. The host emphasizes practical tips for home grillers and classic American BBQ flavors.
How does the YouTube channel Simple Man’s BBQ’s approach to American BBQ differ from other BBQ channels?
Simple Man’s BBQ prioritizes simplicity and minimal equipment, often using just a few pantry staples and a single grill. Unlike more production‑heavy channels, the host demonstrates real‑world, budget‑friendly methods that are easy for everyday cooks to replicate.
Last updated: August 31, 2026
