Charred Corn Ribs with Cotija & Lime
Corn sliced lengthwise into ribs, charred until caramelized, then finished with crumbly cotija, tajín, and fresh lime. A showstopping vegetable side that rivals any protein.
- Total time
- 25 min
- Servings
- 4
- Calories
- 245
- Protein
- 8g
Ingredients
- 4 ears corn, husked
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp tajín seasoning
- ¾ cup cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 1 whole lime, cut into wedges
- 2 tbsp butter
Instructions
- 1
Lay a corn ear on a cutting board. Slice lengthwise down the middle, creating two flat halves.
- 2
Stand each half upright and slice lengthwise into 2–3 ribs roughly 1 inch wide. Repeat with remaining corn.
- 3
Pat corn ribs dry with paper towels. Toss with olive oil, salt, and black pepper until evenly coated.
- 4
Heat a grill or cast iron skillet over medium-high until very hot, ~3 minutes. You'll see wisps of smoke.
- 5
Lay corn ribs flat on the grill, flat side down. Do not move for 3–4 minutes until edges are dark golden.
- 6
Flip and char the other flat side 2–3 minutes until edges blacken and kernels burst slightly.
- 7
Transfer corn to a serving platter. Brush warm butter over all ribs while still hot.
- 8
Sprinkle tajín evenly over all ribs, then top with crumbled cotija cheese and fresh cilantro.
- 9
Serve hot with lime wedges. Squeeze fresh lime over each rib before eating.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- grill or 12-inch cast iron skillet
- metal tongs or spatula
- serving platter
- pastry brush (optional, for butter)
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