Flavorful Charred Corn Ribs Recipe with Easy Chili Lime Butter and Cotija
These corn ribs are smoky, charred, and coated with a zesty chili-lime butter, topped with crumbly Cotija cheese for a flavorful and fun snack or side dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears of fresh corn, husked and cleaned
- 4 tablespoons unsalted butter, softened
- Juice of 1 fresh lime
- 1 teaspoon chili powder (smoky chipotle recommended)
- 1/2 teaspoon garlic powder
- Salt to taste (kosher salt preferred)
- 1/2 cup Cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon olive oil
Instructions
- Carefully cut each ear of corn into four long strips, or ‘ribs,’ running lengthwise using a sharp chef’s knife.
- In a mixing bowl, combine softened butter, lime juice, chili powder, garlic powder, and a pinch of salt. Mix until smooth.
- Preheat grill or grill pan to medium-high heat (around 400°F).
- Brush both sides of the corn ribs lightly with olive oil using a basting brush.
- Grill the corn ribs for 3-4 minutes per side until dark grill marks and slight charring appear, about 8-10 minutes total.
- Remove from grill and immediately brush generously with the chili-lime butter.
- Sprinkle crumbled Cotija cheese and chopped cilantro over the ribs.
- Serve warm on a platter.
Notes
If chili-lime butter is too soft, refrigerate for 10 minutes before brushing. Use a sharp knife to avoid crushing kernels. If no grill is available, broil in oven or use a cast iron grill pan. Avoid overcrowding the grill for best char.
Nutrition
- Serving Size: About 2 corn ribs pe
- Calories: 175
- Sugar: 5
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
Keywords: corn ribs, grilled corn, chili lime butter, Cotija cheese, smoky corn, easy side dish, summer recipe, vegetarian