Crispy Grilled Elote Corn Ribs Recipe Easy for Large Crowd
A crowd-pleasing grilled corn ribs recipe featuring crispy edges, smoky char, and a creamy, tangy elote sauce. Perfect for summer gatherings and easy to prepare for large groups.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Snack
- Cuisine: Mexican
Ingredients
Scale
- 6 large ears fresh corn on the cob, husked and cleaned
- 2 tablespoons olive oil
- ½ cup mayonnaise (full-fat recommended)
- ¼ cup Mexican crema or sour cream
- Juice of 1 lime
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ cup crumbled cotija cheese
- 2 tablespoons fresh cilantro, chopped (optional)
- ½ teaspoon smoked paprika (optional)
- Salt and pepper to taste
Instructions
- Husk the corn and remove all silk strands. Lay each ear flat on a cutting board and slice lengthwise into quarters, about ¾ inch (2 cm) wide ribs.
- Brush each corn rib generously with olive oil on all sides. Season lightly with salt and pepper.
- Preheat grill to medium-high heat (about 400°F / 205°C) or heat a grill pan on medium-high until hot.
- Place corn ribs flat on the grill grates or pan. Grill for 3-4 minutes per side, turning carefully with tongs, until deep grill marks and crispy edges form (about 12-15 minutes total).
- While grilling, whisk together mayonnaise, crema, lime juice, chili powder, garlic powder, smoked paprika (if using), salt, and pepper in a bowl. Adjust seasoning to taste.
- Transfer grilled corn ribs to a serving platter and generously brush or spoon the elote sauce over each rib.
- Sprinkle crumbled cotija cheese and chopped cilantro over the ribs. Serve immediately while warm and crispy.
Notes
Use a very sharp knife to slice corn into ribs to keep kernels intact. Brush ribs thoroughly with olive oil to prevent sticking and encourage browning. Grill at medium-high heat for best balance of char and tenderness. Serve immediately for best crispness. Sauce can be made ahead and refrigerated up to 2 days. For dairy-free, substitute vegan mayo and coconut yogurt, and replace cotija cheese with nutritional yeast.
Nutrition
- Serving Size: About 2 corn ribs
- Calories: 165
- Sugar: 3
- Sodium: 250
- Fat: 11
- Saturated Fat: 2
- Carbohydrates: 14
- Fiber: 2.5
- Protein: 3.5
Keywords: grilled corn ribs, elote, street corn, summer recipe, crowd-pleaser, smoky corn, creamy sauce, easy grilling