Description
These Mexican-inspired corn ribs are grilled or roasted corn cobs brushed with a vibrant, zesty sauce. A smoky chipotle blend with herbs creates a gourmet, portable snack ready in 45 minutes.
Ingredients
4 medium grilled corn cobs
1 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 cup cream cheese
2 tbsp mayonnaise (full-fat)
1 small jalapeño
1 tbsp lime juice
1/2 tsp chipotle powder
1/4 cup cilantro
Instructions
Preheat oven to 425°F (220°C)
Soak corn cobs in cold water for 10 minutes
In a small bowl, whisk avocado oil, smoked paprika, cumin, and 1/2 tsp salt until smooth
Remove corn from water, dry thoroughly. Brush spice mixture over each corn cob
Place corn directly on oven rack. Roast for 25-30 minutes until kernels blister and char
In a blender, combine cream cheese, mayonnaise, jalapeño, lime juice, chipotle powder, and 1 tsp salt. Blend until smooth
Slather sauce over hot corn cobs. Garnish with fresh cilantro before serving
Notes
Use fresh ears of corn; pre-cooked frozen corn is acceptable
Substitute avocado oil with olive oil for lower smoke point
Replace smoked paprika with sweet paprika for milder flavor
Vegan option: Blend 3/4 cup firm tofu, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp cumin, and 1/2 tsp chipotle for cream cheese
Use eggless mayo for allergy-friendly version
For milder heat, remove jalapeño seeds
Swap lime juice with white vinegar if unavailable
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 corn cob
- Calories: 150
- Sugar: 10g
- Sodium: 1250mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg