Mexican Street Corn Ribs
- Heat grill to medium, clean corn ears from husks.
- With a sharp knife, cut off the ends of the corn, cutting just above the top of the stem.
- Use your knife to score corn ear in the middle, and the use your hands to gently break ears in half. When you make your cuts, apply the pressure downward into the ear and then rock your knife gently back and forth to cut through. This will make it an easier and safer cut. Continue to cut into “ribs” until you have eight pieces per ear. Repeat with all corn.
- Once your ears are prepped and while your grill heats, mix dry spices in a small bowl.
- In a separate medium sized bowl, add mayonnaise, sour cream, lime juice, jalapeno, and poblano and mix well.
- Line ribs on a tray and brush each rib with oil.
- Sprinkle on desired amount of dry seasoning to each rib.
- Add ribs to grill, cut side down. Close lid and cook for about 8 minutes. Open, flip ribs to other cut side and cook for another 6-8 minutes.
- Once ribs are charred, transfer the ribs back to the tray.
- Brush on cream mixture, sprinkle with cheese, and top with fresh cilantro. Serve hot and enjoy!