Mexican Street Corn Ribs

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

Check out our blog on How to Grill Vegetables.

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  • 4 ears corn on the cob, cut lengthwise into quarters using a very sharp knife
  • ¼ cup canola oil
  • 1 tbsp Big Green Egg Ancho Chili & Coffee Seasoning
  • 1 tsp cumin
  • 1 tsp chili powder



Big Green Egg 10” Cast Iron skillet


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 Ingredients

  • 1 cup mayonnaise
  • 2 tbsp canola oil
  • 1 jalapeño, minced
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • ½ tbsp lime juice
  • ¼ cup cilantro, chopped
  • ¼ tsp cayenne pepper
  • ½ cup cotija cheese

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.

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