Elote Corn “Ribs”
For my youngest daughter Ella’s first birthday, it was a rare 80 degrees in April with beautiful sunshine and a gentle breeze. The weather was begging for us to barbeque, so Ben and I answered the call. In addition to a gourmet (but oh so easy) hot dog bar, we decided to introduce corn “ribs” to the party. Check out May 23rd’s Mom Hack Monday post for tips on making your own gourmet hot dog bar!)
Elote is a Mexican street food that involves a whole grilled corn on the cob, slathered in a seasoned mayo sauce and garnished with salty Cotija cheese. To make eating the elote easier for our party guests, we cut the cobs in quarters lengthwise. This not only makes them ideal finger food, but the heat from the grill also softens the cob and makes them bend into a rib shape. It’s a fun, playful side dish that compliments any barbeque meal.
I have recently become obsessed with Tajin seasoning and will find any excuse I can to use it in my cooking. Tajin is a popular Mexican condiment that features chili powder and lime in a perfect blend of smoky citrus with just the tiniest hint of heat. Making the elote sauce with Tajin adds a bright pop of flavor that compliments the rich creaminess of the mayo and sour cream. If you can’t find Tajin in the Mexican aisle of your grocery store, see the note in the below recipe for a simple alternative that is equally as flavorful. Similarly, if you can’t find Cotija cheese, parmesan is just as effective and delicious.
Elote Corn “Ribs”
Ingredients
- 4 whole corn on the cob, shucked and cleaned
- ½ cup olive oil
- 1 Tbsp Mexican seasoning (such as McCormick's), divided
- 1 tsp smoked paprika, divided
- 1 tsp garlic powder, divided
- 1 Tbsp Tajin seasoning (typically found in the International section of the grocery aisle)
- ¼ cup lite mayo
- ¼ cup lite sour cream
- 2 Tbsp crumbled Cotija or Parmesan cheese, plus more for garnish
- salt and pepper to taste
Instructions
- Stand one corn cob upright on a cutting board. Using a sharp knife, (and an abundance of caution), cut the cob lenghtwise down the middle. Then cut each half cob in half to make four equal quarters. Repeat with each cob.
- In a small bowl, add olive oil, half the Mexican seasoning, half the smoked paprike, and half the garlic powder. Add salt and pepper to taste. (I suggest ¼ tsp of each but depending upon your Mexican seasoning, you might want more or less.)
- Brush each corn "rib" generously with spiced olive oil (you may have some extra depending upon the size of your corn cobs). Place corn pieces on a tray.
- Preheat grill to medium high heat. While grill is heating, make the elote sauce.
- To make the elote sauce, mix mayo, sour cream, remaining Mexican seasoning, garlic powder, and smoked paprika, with all of the Tajin seasoning and Cotija cheese (or Parmesan) in a small bowl. Add salt and pepper to taste. (If you can't find Tajin seasoning, see note below for an alternative.)
- Place oiled corn pieces cut side down on the grill. Close the lid and grill for 8-10 minutes until the edges start to char. Then flip the spears to the other cut side and grill for another 6-10 minutes wiht the lid open. Corn kernels should start to wrinkle slightly and edges will char. The ribs should start to get soft and will bend when picked up.
- Once done cooking, remove from the grill and place in a single layer on a tray. Brush immediately with elote sauce. Garnish with additional Cotija or Parmesan cheese if desired. Allow to cool slightly before serving.
Notes
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