Big Green Egg
Mexican Street Corn Ribs
Mexican Street Corn Ribs
Rated 3.8 stars by 5 users
Category
Side Dish
Cuisine
Mexican
Servings
4 servings
Prep Time
20 minutes
Cook Time
15-20 minutes
Ingredients
- 4 ears corn on the cob, cut lengthwise into quarters using a very sharp knife
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¼ cup canola oil
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1 tbsp Big Green Egg Ancho Chili & Coffee Seasoning
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1 tsp cumin
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1 tsp chili powder (Hatch Pepper Seasoning)
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Big Green Egg 10” Cast Iron skillet
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1 cup mayonnaise
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2 tbsp canola oil
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1 jalapeño, minced
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2 garlic cloves, minced
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1 shallot, minced
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½ tbsp lime juice
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¼ cup cilantro, chopped
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¼ tsp cayenne pepper
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½ cup cotija cheese
Equipment
For the Sauce
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.
