There’s nothing quite like sweet corn straight from a Maryland summer. This time of year, we can’t get enough of it, and we wanted a fun way to switch things up from the usual corn on the cob.
If you haven’t tried corn ribs yet, they’re exactly what they sound like. Corn on the cob, sliced into curled, rib-like strips. Roasted until charred and tender, then loaded up with all the smoky, tangy flavors of classic Mexican street corn (elote). It’s a little messy, a little addictive, and perfect for sharing at your next cookout.
- Preheat your oven to 425°F (or fire up the grill). Carefully slice each ear of corn lengthwise into quarters – a sharp, sturdy knife works best. The strips will naturally curl as they cook.
- Toss the corn strips with melted butter and a pinch of salt. Arrange them on a baking sheet, cut side up.
- Roast for 18-20 minutes, until the edges are golden and slightly charred.
- While the corn roasts, whisk together sour cream, mayonnaise, chili powder, smoked paprika, garlic, and lime juice to make the elote sauce.
- Once the corn ribs are done, brush generously with the sauce, then top with crumbled cheese, a sprinkle of chili powder, and fresh cilantro.
- Serve warm, and don’t forget the napkins.
- 4 ears fresh sweet corn, husked
- 3 tbsp SMC butter, melted
- 1/3 cup SMC sour cream
- 1/4 cup mayonnaise
- 1 tsp chili powder, plus more for garnish
- 1/2 tsp smoked paprika
- 1 clove garlic, minced
- Juice of 1 lime
- 1/2 cup crumbled cotija or feta cheese
- Fresh cilantro, chopped
- Salt to taste
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