A Delicious Twist On Classic Street Corn, Featuring Smoky, Charred Corn Ribs Topped With Tangy Crema And A Hit Of Lime – Perfect For Your Next BBQ Or Taco Night!
These Smoky Street Corn Ribs are a fun, flavorful, and smoky way to enjoy corn on the cob! I decided to make them because I wanted to bring the vibrant flavors of Mexican street corn into a new format that’s perfect for easy eating and sharing.
The corn is cut into ribs, grilled until charred, and then topped with a creamy, tangy mixture that elevates the flavors to a whole new level. My family loves these because they’re the perfect balance of smoky, savory, and zesty, with just the right amount of crunch. They’re a hit at cookouts, BBQs, or as a fun side dish for taco night!
Questions I Often Get Asked About This Recipe
Q: Can I use regular corn on the cob instead of corn ribs?
A: Yes, you can use whole corn on the cob and cut it into smaller pieces after grilling, but cutting it into ribs first makes it easier to handle and adds a fun presentation.
Q: Can I make these ahead of time?
A: While these are best served fresh for the crispy texture, you can prep the corn by cutting it into ribs and seasoning it ahead of time. Store the prepared corn in the fridge until ready to cook.
Q: Can I cook these in the oven instead of grilling them?
A: Yes! You can roast the corn ribs in the oven at 400°F (200°C) for 20-25 minutes or until golden and crispy, flipping once during cooking.
Q: What other seasonings can I use for this recipe?
A: You can experiment with different seasonings! Try adding chili powder, smoked paprika, or even a sprinkle of taco seasoning for a more intense flavor.
Q: How do I make this spicier?
A: If you like heat, sprinkle some cayenne pepper or chili flakes into the crema topping or drizzle with your favorite hot sauce for an extra kick!
What You Need to Make Smoky Street Corn Ribs
For the Corn Ribs:
- 4 ears of corn, husked and cleaned
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Crema Topping:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped cilantro (optional)
For Garnish:
- Fresh cilantro (optional)
- Lime wedges
- Crumbled cotija cheese (optional)
How to Make Smoky Street Corn Ribs
1. Prep the corn:
Cut the corn into 4-6 equal-sized “ribs” by slicing the ears of corn in half horizontally, then each half into 3-4 wedges, depending on the size of the corn.
2. Season the corn:
Drizzle the corn ribs with olive oil and sprinkle them with smoked paprika, chili powder, garlic powder, salt, and pepper. Toss them to ensure they are evenly coated.
3. Grill the corn:
Preheat the grill to medium-high heat. Place the seasoned corn ribs on the grill and cook for 8-10 minutes, turning occasionally, until they are charred and crispy around the edges. You can also cook these in a grill pan on the stovetop.
4. Make the crema topping:
While the corn is grilling, combine the sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper in a small bowl. Stir until smooth, then add chopped cilantro if desired for extra flavor.
5. Serve:
Once the corn ribs are charred and crispy, remove them from the grill. Drizzle the crema mixture over the corn, garnish with extra cilantro, lime wedges, and crumbled cotija cheese if desired.
6. Enjoy:
Serve the smoky street corn ribs immediately as a delicious side dish or snack. They’re perfect for BBQs, taco nights, or as a fun appetizer!
Tips
- For extra flavor: Try adding a sprinkle of chili flakes or a few dashes of hot sauce on top for a spicy finish.
- Make it cheesy: Add a generous sprinkle of crumbled cotija cheese for that classic Mexican street corn flavor.
- For a creamier texture: If you prefer a creamier crema topping, you can add a little milk or heavy cream to loosen the consistency.
Reader Reviews
🌟🌟🌟🌟🌟 Rachel P. – “These corn ribs are a total game-changer! The smoky flavor is perfect, and the crema topping is so creamy and tangy. They’re always the star of the BBQ!”
🌟🌟🌟🌟 Megan S. – “Such a fun and delicious twist on regular corn on the cob! The seasonings were spot on, and the creamy topping made it so flavorful. I’ll be making these every summer!”
🌟🌟🌟🌟🌟 Sophie R. – “These smoky street corn ribs are the perfect addition to any BBQ! They’re so easy to make, and everyone loved them. The lime and crema topping really bring it all together.”
🌟🌟🌟🌟 Emma T. – “I made these for taco night, and they were a huge hit! The crispy, smoky corn with the tangy crema was absolutely delicious. I’ll definitely be making these again.”
🌟🌟🌟🌟🌟 Jessica L. – “I was a little hesitant about making corn ribs, but these turned out amazing! They were crispy, smoky, and full of flavor. The crema topping was the perfect finishing touch.”
Printable Recipe
Smoky Street Corn Ribs
These Smoky Street Corn Ribs are a flavorful, crispy twist on classic street corn, seasoned with smoky spices and topped with a creamy, tangy lime crema. A perfect addition to any BBQ or taco night!
Ingredients
- For the Corn Ribs:
- 4 ears of corn, husked and cleaned
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the Crema Topping:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped cilantro (optional)
- For Garnish:
- Fresh cilantro (optional)
- Lime wedges
- Crumbled cotija cheese (optional)
Instructions
1. Prep the corn:
- Cut the corn into 4-6 equal-sized "ribs" by slicing the ears of corn in half horizontally, then each half into 3-4 wedges, depending on the size of the corn.
2. Season the corn:
- Drizzle the corn ribs with olive oil and sprinkle them with smoked paprika, chili powder, garlic powder, salt, and pepper. Toss them to ensure they are evenly coated.
3. Grill the corn:
- Preheat the grill to medium-high heat. Place the seasoned corn ribs on the grill and cook for 8-10 minutes, turning occasionally, until they are charred and crispy around the edges. You can also cook these in a grill pan on the stovetop.
4. Make the crema topping:
- While the corn is grilling, combine the sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper in a small bowl. Stir until smooth, then add chopped cilantro if desired for extra flavor.
5. Serve:
- Once the corn ribs are charred and crispy, remove them from the grill. Drizzle the crema mixture over the corn, garnish with extra cilantro, lime wedges, and crumbled cotija cheese if desired.
6. Enjoy:
- Serve the smoky street corn ribs immediately as a delicious side dish or snack. They’re perfect for BBQs, taco nights, or as a fun appetizer!
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If You Enjoyed This Recipe, Please Share!
If you loved these Smoky Street Corn Ribs, please share them with your friends and family! They’re a fun, flavorful side dish that’s sure to be a hit at your next gathering. Share it on social media and tag me – I’d love to see how your corn ribs turn out!
