Mexican Street Corn Ribs
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These Mexican Street Corn Ribs are bursting with flavor!
They’re such an upgrade from some plain butter & salted corn on the cob
If you’ve never had Mexican Street Corn, it’s a combination of spices, lime, cotija cheese, adobo sauce, and more for just the right amount of kick!
If you love Mexican street corn you should check out my Mexican Street Corn Flatbread recipe HERE
Why You’ll Love These Mexican Street Corn Ribs
- They’re packed full of flavor
- They take just 10 minutes to cook
- The sauce is SO good you’ll be dipping everything in it!
- We dipped our sauteed shrimp, corn ribs, and steak in the sauce that night!
- Cutting them into riblets makes them great for a crowd pleasing dish!
- You can absolutely use the same rub and sauce on your regular corn on the cob to cut down on the cutting step, too!
Key Ingredients
- Corn on the cob – While I sliced the corn into quarters, you can absolutely use the same rub and sauce on full ears of corn, or even frozen corn, too!
- Olive oil – full of nutrients. This healthy fat is great for baking. While many other oils (seed oils such an canola oil, Crisco, grapeseed oil, sunflower oil) are inflammatory to the body, extra virgin olive oil packs anti-inflammatory benefits
- Cotija cheese – a Mexican crumbled cheese that brings out the flavor here. You can sub parmesan cheese if you can’t find cotija cheese
- Adobo sauce – a little bit goes a long way. This sauce is full of spice and flavor! Just 1 teaspoon brings out all the flavor in the dipping sauce. If you can’t find it, sriracha would be the next best option
- Plain greek yogurt – can be subbed for sour cream / dairy free sour cream
- Mayonnaise – I used Chosen Foods brand avocado oil based mayo. Conventional mayo uses soybean oil, an inflammatory ingredient we try to steer clear from
How to Make Mexican Street Corn Ribs
- Quarter slice your corn
- Mix olive oil and spices together, then rub over corn
- Place in the air-fryer at 400 degrees F for 10-13 minutes, flipping halfway through
- Meanwhile, mix sauce ingredients together
- When corn is finished, move to a serving platter and brush your sauce overtop each corn rib, then drizzle with squeezed lime, cotija cheese crumbles, fresh cilantro
- Leave more dipping sauce on the side for optional dunks, and enjoy!
I love that these corn ribs take just 10 minutes to cook!
I did not use all of the sauce for the corn. If you have leftover sauce you can store it in an airtight container in the fridge. Use again for your next Mexican street corn dish, or for shrimp or steak dipping!
Variations for Dietary Preferences
- Dairy free- Replace the greek yogurt in the sauce for a dairy free full fat plain yogurt or dairy free sour cream
- Can leave out the cotija cheese, or replace with vegan cheese crumbles
More Finger Food Sides or Appetizers You’ll Love!
If you make these Mexican Street Corn Ribs I would love to hear your thoughts in the comments below! Or tag me on social media so I can see your version!
Mexican Street Corn Ribs
Ready in just 10 minutes, they're Mexican street corn ribs pack the flavor! Between the rub, the garnishes, and the irresistible sauce, you will not be able to stop at just 1! or 2, or 3!
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Servings: 3
Ingredients
- 3 ears of corn
Rub
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp chipotle powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
Elote Sauce
- 1/4 cup avocado oil mayonnaise
- 1/4 cup plain greek yogurt
- 1 lime zest of and juice
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
Garnishes
- 3 tbsp Cotija cheese crumbled
- 3 tbsp cilantro diced
Instructions
- Quarter slice your corn
- Mix olive oil and spices together, then rub over corn
- Place in the air-fryer at 400 degrees F for 10-13 minutes, flipping halfway through
- Meanwhile, mix sauce ingredients together
- When corn is finished, move to a serving platter and brush your sauce overtop each corn rib, then drizzle with squeezed lime, cotija cheese crumbles, fresh cilantro
- Leave more dipping sauce on the side for optional dunks, and enjoy!
Notes
The rub is enough for 3 ears of corn. You can easily double the rub to make more ears of corn at once.
You will not need to double the sauce, as the sauce is enough for 6 ears of corn