Mexican Corn Ribs

Step 1

Heat grill to medium.

Step 2

Clean corn ears from husks.

Step 3

With a sharp chef's knife, cut off the ends of the corn, cutting just above the top of the stem.

Step 4

Use your knife to score corn ear in the middle, and the use your hands to gently break ears in half.

Step 5

Stand the ears halves up on the cut end on the cutting board. Use your knife to gently apply pressure to the core, and rock the knife back and forth to slowly cut through the center of the core, rocking the knife back and forth to cut through the whole half, holding the corn steady.

Step 6

Place the half core down on the cutting board, and use your knife to gently cut in half again, thorugh the kernals.

Step 7

Repeat with all corn.

Step 8

Once your ears are prepped and while your grill heats, mix youre spices in a small bowl.

Step 9

In a medium sized bowl, add mayonnise, sour cream, lime juice, and jalapeno and mix well.

Step 10

Line ribs on a tray and spray (or brush) each rib with oil.

Step 11

Sprinkle on some of the seasoning to each rib.

Step 12

Add ribs to grill, cut side down. Close lid and cook for about 8 minutes.

Step 13

Open, flip ribs to other cut side and cook for another 6-8 minutes.

Step 14

Transfer the ribs back to the tray.

Step 15

Brush on cream mixture, sprinkle with cheese, and top with fresh cilantro.

Step 16

Enjoy!