Costillitas de Elote (Corn Ribs)
Experience authentic Mexican flavors with these grilled corn ribs. Perfect as a side dish or a snack, theyโre bursting with zesty lime, savory garlic, and creamy mayonnaise, topped with a generous sprinkle of cheese. This dish is a delightful blend of savory and tangy tastes, enhanced by the subtle smokiness from the grill.
Ingredients
๐ฝ 4 corn on the cob
๐ 1/2 cup pork lard or hydrogenated lard
๐ง 2 garlic cloves, minced
๐ง Salt to taste
๐ถ๏ธ Black pepper to taste
๐ 1 lime, juiced
๐ฅซ 1/4 cup mayonnaise
๐ง 1/2 cup Elotero cheese
Instructions
Prep the Corn:
Begin by peeling the corn and removing the silk strands with a brush. Rinse the corn thoroughly under cold water. Using a sharp knife, carefully cut each cob into four long pieces to create corn "ribs." Set aside.
Prepare the Garlic Lard:
In a large pot, melt the lard over medium heat. You can also substitute with bacon grease or butter if preferred. Once melted, add the minced garlic. Season with salt and black pepper, stirring occasionally until the garlic becomes golden brown and fragrant.
Grill the Corn Ribs:
Generously brush each piece of corn with the garlic-infused lard. Place them on a pre-heated grill, turning occasionally until all sides are slightly charred and the corn is tender, approximately 8-10 minutes.
Finish and Serve:
Transfer the grilled corn ribs to a serving plate. Drizzle the fresh lime juice over them. Follow by drizzling or brushing with mayonnaise. Finally, sprinkle generously with the Elotero cheese for a creamy and tangy finish. For an optional kick, dust with chiltepin powder or chile de arbol powder.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment Needed: Grill, Cooking brush, Knife, Pot
Cooking Tips:
- Ensure your grill is preheated to a medium-high heat for the perfect char on your corn.
- Keep an eye on the garlic while cooking; it should be golden brown, not burnt, to avoid a bitter taste.
Servings: Serves 4
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Costillitas de Elote (Corn Ribs)
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