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Crispy Grilled Elote Corn Ribs Recipe Easy with Cotija and Tajín

crispy grilled elote corn ribs - featured image
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A fun and shareable twist on classic Mexican street corn, these crispy grilled corn ribs are coated with a creamy mayo-lime sauce, sprinkled with salty Cotija cheese and zesty Tajín seasoning for a perfect balance of smoky, spicy, and tangy flavors.

Ingredients

Scale
  • 4 large ears fresh corn on the cob, husked and cleaned
  • 2 tablespoons olive oil (extra virgin preferred)
  • ½ cup Cotija cheese, crumbled
  • 2 teaspoons Tajín seasoning
  • 1 lime, juiced
  • ¼ cup mayonnaise
  • Salt, to taste
  • Optional garnish: chopped fresh cilantro or chopped green onions

Instructions

  1. Using a sharp serrated knife, carefully slice each ear of corn lengthwise into 4 to 6 rib-shaped segments, keeping the kernels intact.
  2. In a small bowl, mix mayonnaise, lime juice, and a pinch of salt until smooth. Set aside.
  3. Preheat grill to medium-high heat (around 400°F / 200°C). If using a grill pan, heat over medium-high heat for about 5 minutes.
  4. Brush each corn rib lightly with olive oil using a basting brush.
  5. Place corn ribs flat on the grill grates and grill for 3-4 minutes per side, turning gently with tongs until golden brown grill marks appear and some kernels start to char.
  6. Remove ribs from grill and immediately brush generously with the mayo-lime sauce while still warm.
  7. Sprinkle crumbled Cotija cheese over the sauced ribs, then dust with Tajín seasoning. Optionally, squeeze fresh lime juice over the ribs.
  8. Garnish with chopped cilantro or green onions if desired. Serve warm.

Notes

Use fresh corn for best flavor and texture. A serrated knife makes cutting corn ribs safer and easier. Brush ribs generously with olive oil to prevent sticking and achieve a crispy crust. Apply mayo-lime sauce immediately after grilling for best absorption. If ribs brown too quickly, move to a cooler part of the grill or reduce heat. Can be broiled in the oven for 5-7 minutes per side if no grill is available. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently to maintain crispness.

Nutrition

Keywords: corn ribs, elote, grilled corn, Cotija cheese, Tajín, Mexican street corn, easy side dish, barbecue, summer recipe

Find it online: https://piperplate.com/crispy-grilled-elote-corn-ribs-recipe-easy-with-cotija-and-taj-i-n/