Easy Baked Elote-Style Corn Ribs

Ingredients

• 4 earsFresh corn on the cob
• 2 tablespoonsOlive oil
• 1 teaspoonChili powder
• 0.5 teaspoonSmoked paprika
• 0.5 teaspoonGarlic powder
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.3 cupMayonnaise (or Mexican crema)
• 0.3 cupCotija cheese, crumbled
• 2 tablespoonsFresh cilantro, chopped
• 1 wholeLime
• Extra chili powder or Tajín, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

   ⏱ 5 min
2. 2

   Carefully cut each ear of corn into 'ribs'. Lay a corn cob flat on a cutting board. Using a sturdy, sharp knife, slice it in half lengthwise. Then, slice each half again lengthwise, resulting in four 'ribs' per ear. Repeat for all corn.

   ⏱ 5 min
3. 3

   In a large bowl, combine the olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper. Add the corn ribs to the bowl and toss until each piece is evenly coated.

   ⏱ 3 min
4. 4

   Arrange the seasoned corn ribs in a single layer on the prepared baking sheet, ensuring they are not overlapping.

   ⏱ 1 min
5. 5

   Bake for 20-25 minutes, or until the corn is tender and the edges are slightly charred and caramelized. Flip them halfway through cooking for even browning.

   ⏱ 22 min
6. 6

   While the corn bakes, prepare the topping. In a small bowl, whisk together the mayonnaise and the juice from half of the lime. If using, add half of the chopped cilantro to this mixture.

   ⏱ 3 min
7. 7

   Once the corn ribs are done, remove them from the oven. Immediately brush each warm corn rib generously with the mayonnaise-lime mixture. Sprinkle with crumbled Cotija cheese and the remaining fresh cilantro. For an extra kick, dust with a little more chili powder or Tajín.

   ⏱ 2 min
8. 8

   Serve hot with lime wedges on the side for squeezing, and enjoy this trendy, flavorful side dish!