Get Ready to Fall in Love With These Grilled Chili Lime Corn Ribs
Ever get bored with the same old sides?
Corn on the cob is great, don’t get us wrong.
Sometimes you want something with a little more pizzazz, right?
Something that’s fun to eat, packed with flavor, and guaranteed to impress your friends and family.
Well, get ready to meet your new favorite summer treat: chili lime grilled corn ribs. These aren’t just any corn on the cob. They are a flavor experience.
What are Corn Ribs?
Corn ribs are simply ears of corn cut into sections that look like ribs.
This clever cut makes for a more fun eating experience. It also provides a greater surface area for all those tasty seasonings and char from the grill.
You get more of that good stuff in every bite.
It is not just about looks, though.
Cutting corn into ribs helps it cook a little quicker, and many find it easier to eat. It’s a more enjoyable way to get your corn fix.
Why This Recipe is a Must-Try
Our recipe isn’t just a rehash of what you find everywhere else.
This is the good stuff, refined and perfected.
We’re talking about a perfect balance of spicy, smoky, and tangy flavors that will make your taste buds sing.
What truly sets our recipe apart is the secret weapon, a creamy smoked paprika aioli.
This is no ordinary aioli.
We created a simple way to make your corn ribs stand out. Trust us, you’ve likely never had corn like this before.
Gathering Your Ingredients
Let’s break down what you’ll need and why each ingredient matters.
- Corn: The star of the show! Look for fresh, sweet corn with plump kernels. The fresher, the better. It provides the base flavor and texture we’re looking for.
- Olive Oil: This helps the seasonings stick and promotes even cooking on the grill. It also adds a little richness. You can substitute with another type of oil if you want.
- Chili Powder: This is where the heat comes in. Chili powder is a blend of spices, so you’ll need to find one you like. It will bring warmth and depth of flavor.
- Smoked Paprika: This is the secret ingredient. It brings a mellow smoky note that pairs perfectly with the grilled corn. Trust us, don’t skip it.
- Garlic Powder & Onion Powder: These add a savory backbone to the spice blend. They are must have for adding flavor.
- Cumin: A little goes a long way. Cumin adds an earthy, slightly bitter note that rounds out the flavors.
- Salt & Pepper: Essential seasonings, of course. They enhance all the other flavors.
- Limes: We use both the zest and juice here. The zest adds a bright, citrusy aroma, while the juice brings that signature tangy kick. Fresh is best.
- Cilantro: A fresh, vibrant herb that’s a classic pairing with Mexican-inspired flavors. If you’re not a fan, you can try parsley.
- Cotija Cheese: This crumbly, salty Mexican cheese is the perfect finishing touch. It balances the spice and adds a creamy texture. Feta is a good alternative.
For the Smoked Paprika Aioli:
- Mayonnaise: The base of our aioli. Use your favorite brand, whether it’s regular or vegan. The creaminess is what we are after here.
- Smoked Paprika: Again, this ingredient is key. It gives the aioli its unique smoky flavor. Get a good quality one.
- Lime Juice: A little acidity to balance the richness of the mayonnaise. It brightens up the aioli.
- Garlic: A single clove adds just the right amount of garlicky flavor.
- Salt: Just a pinch to bring it all together.
- Cayenne Pepper (Optional): For those who like an extra kick of heat.
Mastering the Art of Corn Rib Cuts
Cutting corn ribs might seem tricky, but it’s actually pretty easy.
Here’s how we do it.
First, shuck the corn, removing all the husks and silk.
Then, using a sharp chef’s knife, carefully slice each ear of corn across in about 4 – 5 inch lengths.
Each ear should give you about 2, four to five inch pieces.
Then, cut the ear lengthwise into quarters.
It’s best to stand the corn on its flat end and slice down.
This might require a bit of pressure, so be careful.
You will now have four “ribs” for each one section of corn.
In total, eight smaller rib-like pieces from each ear.
Now, you are ready to move on.
Step-by-Step Guide to Grilling Corn Ribs
Alright, let’s get grilling!
Preheat your grill to medium-high heat, around 400-450°F.
While it heats up, we will make our marinade.
In a bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
Toss in your corn ribs, then add your lime zest and juice.
Mix it all up, making sure all the corn is coated.
Place the corn directly on the hot grill grates and cook, for 10-15 minutes.
Turn them every few minutes.
The corn should get a nice char and be tender.
Grilled Chili Lime Corn Rib Recipe
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Chili Lime Grilled Corn Ribs with Smoked Paprika Aioli
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish, Appetizer
- Method: Grilling
- Cuisine: Mexican-Inspired
Description
Get ready for a flavor explosion! These aren’t your average corn on the cob. We’re talking chili-lime grilled corn ribs, a fun and delicious twist on a summer classic. Imagine biting into tender, juicy corn with a smoky, spicy kick and a burst of zesty lime. But here’s the secret weapon: a homemade smoked paprika aioli that takes these ribs to a whole new level of awesome.
Equipment:
- Sharp Chef’s Knife
- Cutting Board
- Large Bowl
- Small Bowl
- Grill (Gas or Charcoal)
- Tongs
- Whisk
Ingredients
For the Corn Ribs:
- 4 ears of fresh corn, shucked
- 1/4 cup olive oil
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest and juice of 2 limes
- 1/4 cup chopped fresh cilantro, for garnish
- 1/2 cup cotija cheese, crumbled, for garnish
For the Smoked Paprika Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon smoked paprika
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- A pinch of cayenne pepper (optional)
Instructions
- Prepare the Corn: Carefully slice each ear of corn lengthwise into quarters. You should have four long “ribs” from each ear. Then, cut each rib in half crosswise. You’ll end up with eight smaller, rib-like pieces from each ear of corn.
- Make the Marinade: In a large bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper. Add the lime zest and juice, and whisk again until everything is nicely combined.
- Marinate the Corn: Add the corn ribs to the bowl with the marinade. Toss them gently, making sure each piece is coated.
- Whip up the Smoked Paprika Aioli: In a separate small bowl, combine the mayonnaise, smoked paprika, lime juice, minced garlic, and salt. For a little extra heat, add a pinch of cayenne pepper. Whisk well and set aside. The flavors will meld as it sits.
- Fire up the Grill: Preheat your grill to medium-high heat (about 400-450°F).
- Grill the Corn: Place the marinated corn ribs directly on the hot grill grates. Grill for about 10-15 minutes, turning them every few minutes. You’re looking for a nice char and tender kernels.
- Serve it Up: Transfer the grilled corn ribs to a serving platter. Sprinkle generously with fresh cilantro and crumbled cotija cheese. Serve immediately with the smoked paprika aioli for dipping.
Notes
- The Smoked Paprika Aioli Difference: Most recipes simply use a chili-lime butter or sprinkle of seasoning. This recipe goes a step further with a homemade smoked paprika aioli. It’s a creamy, smoky, and tangy dipping sauce that complements the grilled corn perfectly. The aioli adds an unexpected layer of flavor, making this version stand out from the crowd.
- Spice Level: Feel free to adjust the amount of chili powder and cayenne pepper to your liking.
- Vegan Option: Use vegan butter and mayonnaise to make this recipe completely plant-based.
- Serving Suggestions: These corn ribs are fantastic on their own, but they also make a great side dish for grilled meats, tacos, or any summer meal. Pair with other mexican inspired dishes for a real treat.
Nutrition
- Serving Size: 1 corn rib
- Calories: 250
- Fat: 15g
- Carbohydrates: 28g
- Protein: 5g
Pro Tips for Perfectly Grilled Corn Ribs
Want to make sure your corn ribs are the best they can be?
We got you covered.
If your corn is sticking to the grill, it might not be hot enough.
If you are worried about cutting the corn, you can use kitchen shears.
Don’t overcrowd the grill. Make sure there’s space between each rib for even cooking.
You can use a grill basket if you are worried about them falling through the grates.
A meat thermometer can help to check for doneness, the corn should be around 160-170°F.
Delicious Variations and Flavor Combinations
The beauty of this recipe is that it’s easy to customize.
If you’re a fan of garlic, try adding a clove of minced fresh garlic to the marinade.
You could also brush the corn with melted butter after grilling for extra richness.
For a sweeter flavor profile, try adding a tablespoon of honey or maple syrup to the marinade.
Consider adding some adobo seasoning for a more complex flavor.
If you can not find cotija cheese, feta or parmesan are good substitutes.
Serving Suggestions to Impress
These chili lime grilled corn ribs are a fantastic side dish for almost any meal.
They pair well with grilled meats like steak, chicken, or fish.
You could serve them alongside your favorite tacos or burritos.
They’re also great for potlucks and barbecues.
No matter how you serve them, they’re sure to be a hit.
For a real treat, serve with other Mexican dishes. Rice, beans, and guacamole are all great choices.
Storage and Reheating Your Corn Ribs
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to three days.
To reheat, you have a few options.
You can warm them up in a skillet over medium heat.
The microwave works, but the texture might change a little.
The air fryer is a great way to reheat corn ribs, too.
Just a few minutes at 350°F should do the trick. They are best eaten right away, though.
Nutritional Insights
Here’s a breakdown of what you’re getting nutritionally from a serving of our chili lime grilled corn ribs. Keep in mind that this is just an estimate. Actual values might vary slightly depending on ingredients and serving size.
- Calories: Around 250 per serving
- Fat: About 15 grams
- Carbohydrates: Roughly 28 grams
- Protein: Approximately 5 grams
Corn is a good source of fiber, which is important for digestion. It also provides some vitamins and minerals, including vitamin C and potassium. The smoked paprika aioli adds some extra calories and fat. Everything in moderation is our motto.
Ingredient Alternatives
Don’t have everything on hand? No worries! You can substitute ingredients.
- No Cotija? Try feta cheese. It has a similar salty, crumbly texture.
- Out of Limes? Lemon juice can work in a pinch. It will just change the flavor a little.
- Can’t Find Smoked Paprika? Regular paprika will do, but you will miss out on that smoky flavor.
- Don’t Like Cilantro? Parsley is a good alternative. Or just leave it out.
- Need a Vegan Option? Use vegan butter and your favorite vegan mayonnaise. There are many great options available these days.
Frequently Asked Questions About Corn Ribs
You can prep the corn and make the aioli ahead of time. Store them separately in the fridge. Grill the corn just before serving for best results.
Fresh corn is always better for grilling. Frozen corn tends to get mushy. If you use frozen, thaw it completely and pat it dry.
The kernels should be tender and slightly charred. You can test with a fork. If it slides in easily, the corn is cooked.
It has a little kick. You can adjust the amount of chili powder to control the heat.
You can roast the corn in the oven at 400°F. It might take a bit longer to cook. Look for the same tender texture and slight char.
You can, but it won’t have that signature smoky flavor. It will still be tasty, though.
They are called ribs because of their shape. When you cut the corn lengthwise, the pieces look like racks of ribs.
The Final Bite
So there you have it, friends.
You’re now armed with the know-how to make these incredible chili lime grilled corn ribs.
A guaranteed crowd-pleaser for your next barbecue, potluck, or weeknight dinner.
They’re a fun twist on a classic.
They’re easy to make. Most of all, they’re ridiculously delicious.
This recipe comes from 20 years of experience in commercial kitchens.
This one is special, and I’m happy to share it with you.
If you enjoyed this recipe, and want more, sign up for the Simply Delicious Newsletter from Edible Exposure Media, it is a great way to get simple, tasty recipes delivered right to your inbox.
Happy grilling, everyone!
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.