Thanks to Melissa’s Produce for the corn that inspired this recipe.
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 Instructions
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.