Big Green Egg

Mexican Street Corn Ribs

Name: Mexican Street Corn Ribs
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 ears corn on the cob, cut lengthwise into quarters using a very sharp knife; ¼ cup canola oil; 1 tbsp Big Green Egg Ancho Chili &amp; Coffee Seasoning; 1 tsp cumin; 1 tsp chili powder (Hatch Pepper Seasoning); Big Green Egg 10” Cast Iron skillet; 1 cup mayonnaise; 2 tbsp canola oil; 1 jalapeño, minced; 2 garlic cloves, minced; 1 shallot, minced; ½ tbsp lime juice; ¼ cup cilantro, chopped; ¼ tsp cayenne pepper; ½ cup cotija cheese

Rated 4.0 stars by 4 users

Servings

4 servings

Prep Time

20 minutes

Cook Time

15-20 minutes

Author:

Big Green Egg

Ingredients

4 ears corn on the cob, cut lengthwise into quarters using a very sharp knife
¼ cup canola oil
1 tbsp Big Green Egg Ancho Chili & Coffee Seasoning
1 tsp cumin
1 tsp chili powder (Hatch Pepper Seasoning)

Equipment

Big Green Egg 10” Cast Iron skillet

For the Sauce

1 cup mayonnaise
2 tbsp canola oil
1 jalapeño, minced
2 garlic cloves, minced
1 shallot, minced
½ tbsp lime juice
¼ cup cilantro, chopped
¼ tsp cayenne pepper
½ cup cotija cheese

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Directions

Set the EGG for indirect cooking with a convEGGtor at 375°F/191°C.
Mix together ¼ cup of canola oil, the Big Green Egg Ancho Chili & Coffee Seasoning, cumin and chili powder. Brush mixture on each corn rib and place on the EGG. Cook for 15-20 minutes, flipping once. Remove from the EGG.
Coat each corn rib with the mayonnaise mixture and sprinkle cotija cheese on top, add a squeeze of lime if you want. Enjoy!

For the Sauce

Set the EGG for indirect cooking with a convEGGtor at 375°F/191°C with the cast iron skillet preheating in the EGG.
In the cast iron skillet, add 2 tbsp canola oil and jalapeño, garlic and shallots and sweat for 5 minutes. Remove from the EGG and let cool.
Mix together the jalapeño, garlic and shallot mixture with the mayonnaise, lime juice, cilantro and cayenne pepper. Set aside.

Mexican Street Corn Ribs