Charred Corn Ribs with Lime & Cotija
Halved corn cobs become crispy, caramelized ribs when broiled with butter and spices. A tangy lime crema and salty cotija finish make this a show-stopping vegetarian side or light dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 5g
Ingredients
- 4 whole ears of corn, husked and halved lengthwise
- 3 tbsp butter, melted
- 1 tsp chili powder
- ½ cup cotija cheese, crumbled
- ¼ cup sour cream or Mexican crema
- 1 whole lime (juiced)
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Pat corn ribs dry with paper towels. Brush all sides with melted butter.
- 2
Mix chili powder with a pinch of salt and pepper. Dust evenly over ribs.
- 3
Place ribs cut-side up on a broiler pan. Broil 4 inches from heat for 10 minutes.
- 4
Flip and broil 8–10 minutes more until golden-brown with charred edges.
- 5
Whisk sour cream with lime juice and a pinch of salt until smooth.
- 6
Arrange ribs on a plate. Drizzle with lime crema, sprinkle cotija and cilantro.
- 7
Serve immediately while still warm and crispy.
Tools you’ll need
- broiler pan or rimmed baking sheet
- paper towels
- pastry brush
- small bowl
- whisk
- serving platter
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