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Elotes-Style “Ribs”
Recipes
Ingredients:
Elotes Sauce:
– 1/4 cup crumbled Real California Cotija cheese
– 2 tablespoons Real California Mexican crema or sour cream
– 2 tablespoons mayonnaise
– 1/2 teaspoon chile powder or tajin seasoning
– 1 clove garlic, minced
Corn:
– 3 ears corn, shucked and trimmed
– 2 tablespoons olive oil
Toppings:
– 1/4 cup crumbled Real California Cotija cheese
– 2 tablespoons chopped fresh cilantro
– 1/2 teaspoon chile powder or tajin seasoning
– 1 lime, cut into wedges
– Hot sauce, for serving (optional)
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Directions:
Prep time: 20 minutes
Cook time: 15 minutes
To make the Elotes Sauce: In a medium bowl combine cheese, crema, mayonnaise, chile powder, and garlic. Set aside.
To make the Corn: Using a heavy, sharp knife, cut each ear in half, then cut each half lengthwise into quarters, making a total of 24 “ribs” (see note). Transfer to a large rimmed baking sheet and brush with oil.
Prepare a grill to medium-high and lightly oil the grate. Grill corn, cut sides down, until lightly charred, about 10 minutes, turning halfway through. Return corn to baking sheet and brush kernels with elotes sauce.
To add Toppings and serve: Sprinkle with cheese, cilantro, and chile powder. Serve with lime wedges and hot sauce, if using. Serves 4 to 6.
Note: Instead of cutting the corn into ribs, you can proceed with the recipe using whole or halved ears. Brush with oil and grill until lightly charred all over, about 10 minutes, turning occasionally. Brush cooked corn with elotes sauce and add toppings as directed.
Recipe/Photo credit: Jill Hough for the California Milk Advisory Board
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.