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Crispy Mexican Street Corn Ribs Recipe with Cotija Cheese Easy and Best

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A flavorful and crispy twist on classic Mexican street corn, featuring corn ribs roasted to perfection and topped with a creamy lime-mayo sauce, Cotija cheese, and chili powder. Perfect as a snack or side dish that’s quick and easy to make.

Ingredients

Scale
  • 4 large ears fresh corn, husked and rinsed
  • 1/4 cup mayonnaise
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 cup crumbled Cotija cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easier cleanup.
  2. Stand each ear of corn upright on a cutting board. Using a sharp chef’s knife, carefully slice downward alongside the cob to create 6-8 long ribs per ear, including kernels and some cob for structure.
  3. In a mixing bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, garlic powder, salt, and freshly ground black pepper. Adjust seasoning to taste.
  4. Brush the corn ribs lightly with olive oil on all sides. Arrange them in a single layer on the prepared baking sheet, spacing them out for even roasting.
  5. Roast the corn ribs for 20-25 minutes, flipping halfway through to brown both sides evenly. Rotate the baking sheet at the 15-minute mark if your oven heats unevenly.
  6. Remove the ribs from the oven and immediately brush them with the lime-mayo sauce while still warm.
  7. Sprinkle generously with crumbled Cotija cheese and chopped cilantro. Serve warm.

Notes

Use a sharp knife for clean cuts to keep ribs intact. Brush olive oil on both sides to ensure crispiness. Apply the mayo-lime sauce and cheese after roasting to avoid soggy ribs. Do not overcrowd the pan to prevent steaming. For extra heat, add cayenne to the sauce. Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispness.

Nutrition

Keywords: Mexican street corn, corn ribs, Cotija cheese, crispy corn, lime mayo sauce, easy side dish, snack, BBQ side, party appetizer

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