Corn ribs elote style

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. On a sturdy cutting board (towel underneath so it doesn’t slip), cut the ends off each ear of corn. Cut cobs in half crosswise. Stand each half on its flat end and cut straight down through the core to split lengthwise. Lay each split half flat-side down and cut lengthwise again — 2 ribs per piece. About 64 ribs total.

Step 2

2. Toss corn ribs in a large bowl with the oil, ancho chile powder, garlic powder, salt, and pepper.

Step 3

3. Prep gas BBQ for direct medium-high heat (~450°F). Oil the grates.

Step 4

4. Optional: whisk mayo, sour cream, and grated garlic together for the crema. Can be made up to 2 days ahead.

Step 5

5. Grill corn ribs curled-side up, turning occasionally, 8–10 min until charred and tender.

Step 6

6. Transfer to a platter. Squeeze lime over top, drizzle crema if using, scatter feta and cilantro, finish with Tajín. Serve hot.