Can I make these ahead of time?

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.

Can I use frozen corn?

Fresh corn is always better for grilling. Frozen corn tends to get mushy. If you use frozen, thaw it completely and pat it dry.

How do I know when the corn is done?

The kernels should be tender and slightly charred. You can test with a fork. If it slides in easily, the corn is cooked.

Is this recipe spicy?

It has a little kick. You can adjust the amount of chili powder to control the heat.

What if I don't have a grill?

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.

Can I make the aioli without smoked paprika?

You can, but it won't have that signature smoky flavor. It will still be tasty, though.

Why are they called corn ribs?

They are called ribs because of their shape. When you cut the corn lengthwise, the pieces look like racks of ribs.

You Won't Believe How Good These Chili Lime Corn Ribs Are

Name: Chili Lime Grilled Corn Ribs with Smoked Paprika Aioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 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; 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)

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

Units Scale

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)

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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