Description
This “Corn on the Carcass,” also known as Corn Ribs, is a fun and flavorful way to enjoy corn on the cob. The corn is cut into “ribs,” roasted until tender and slightly curled, then coated with a smoky spice blend and served with a creamy, smoky mayo, cotija cheese, cilantro, and lime.
Ingredients
- 4 ears of corn, husked and cleaned
For the Spice Rub:
- 1/2 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Pinch of salt
- Pinch of black pepper
For the Smoky Mayo:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon jalapeño, finely minced (seeds and membranes removed for less heat)
- 1 tablespoon fresh cilantro, finely chopped
- 2–3 tablespoons fresh lime juice
For Garnish:
- 1/2 cup cotija cheese, crumbled
- Fresh cilantro, chopped
- Lime wedges
Instructions
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare Baking Sheet: Line a baking sheet with parchment paper.
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Prepare Corn: Husk the corn and remove the silk.
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Cut Corn into Ribs:
- Cut off both ends of each ear of corn so that the cob can stand upright on a cutting board.
- Using a large, sharp chef’s knife, carefully cut each cob in half lengthwise. This can be challenging, so use caution. Place the flat end of the cob on the cutting board. Position the knife in the center of the cob, running lengthwise.
- Use a rubber mallet to gently tap the back of the knife, driving it through the cob. Continue tapping until the knife cuts through the cob completely. Be very careful during this step.
- Cut each half lengthwise again, creating four “ribs” from each ear of corn. You should have a total of 16 corn ribs.
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Make Spice Rub: In a small bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper. Whisk until well combined.
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Make Smoky Mayo: In another small bowl, combine the mayonnaise, sour cream, chili powder, cumin, smoked paprika, salt, garlic powder, minced jalapeño, and chopped cilantro. Stir until well combined. Gradually whisk in the lime juice, adding it to taste until the desired consistency and flavor are reached. Set aside.
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Coat Corn Ribs: Place the corn ribs on the prepared baking sheet. Brush or drizzle the spice rub evenly over the corn ribs, coating them on all sides.
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Roast Corn Ribs:
- Place the baking sheet in the preheated oven.
- Bake for 7 minutes with the convection setting on (if your oven has one). If your oven doesn’t have convection, bake at 400°F (200°C) for a few extra minutes on each side.
- Carefully flip the corn ribs over.
- Continue to bake for another 7-8 minutes, or until the corn is tender and the edges are slightly charred and curled.
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Assemble and Serve: Remove the corn ribs from the oven and let them cool slightly. Arrange the corn ribs on a serving platter to resemble a rib cage. Drizzle generously with the smoky mayo. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve immediately with extra lime wedges for squeezing.
Notes
- Cutting Corn: Cutting the corn cobs into ribs can be tricky. Use a very sharp chef’s knife and a rubber mallet for safety and control. Be extremely careful! If you’re uncomfortable with this technique, you can simply roast the corn on the cob whole and skip the cutting step.
- Convection Setting: If your oven has a convection setting, using it will help to crisp up the corn ribs. If you don’t have convection, increase the regular baking time slightly.
- Spice Level: Adjust the amount of chili powder and jalapeño to your preferred level of spiciness.
- Cotija Cheese: Cotija cheese is a salty, crumbly Mexican cheese. You can substitute feta cheese or queso fresco.
- Serving Suggestions: These corn ribs are a great appetizer, side dish, or snack.
- Make-Ahead: The smoky mayo can be made ahead of time and stored in the refrigerator.
- Storage: Store in the fridge for 2-3 days.