Skip to main content

Chili Lime Corn Ribs

Chili Lime Corn Ribs


  • 4 ears corn
  • 1 tbsp Spiced Up Spicy Style BBQ Rub
  • 2 tbsp olive oil
  • ½ c sour cream
  • juice of 1 lime
  • 2 oz queso fresco, finely crumbled
  • ¼ c cilantro, chopped


  1. Preheat grill to medium-high heat.
  2. Cut the corn ribs: With a large, sharp knife, cut the bottom end off the corn to make a flat surface for the corn to stand upright. Stand the corn vertically on the cut end, and slowly and carefully cut the corn in half lengthwise, using a rocking motion to move the knife down the cob. Stand each half vertically and cut again to make quarters.
  3. Make the lime crema: In a small bowl, mix the sour cream, lime juice, queso fresco and cilantro together until fully incorporated. Crema should be loose enough to pour easily. Grill the corn: In a small bowl, mix the Spicy Style BBQ Rub and olive oil. Brush the spice mixture evenly on the corn kernels, then place on the grill. Grill, turning occasionally, until kernels are crisp-tender and lightly charred, about 15 minutes.
  4. To serve: Place the corn ribs on a platter and drizzle with lime crema. Top with additional chopped cilantro and crumbled queso fresco if desired.