Mexican Street Corn Ribs

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

15 Minutes
30 Minutes



  • ears corn on the cob, cut lengthwise into quarters using a very sharp knife 
  • 1/4 cups (60 ml) canola oil 
  • 1 tablespoon (15 ml) Big Green Egg Ancho Chili & Coffee Seasoning 
  • 1 teaspoon (5 ml) cumin 
  • 1 teaspoon (5 ml) chili powder 

For the Sauce

  • 1 cup (240 ml) mayonnaise 
  • 2 tablespoons (30 ml) canola oil 
  • jalapeno, minced 
  • garlic cloves, minced 
  • shallot, minced 
  • 1/2 tablespoons (8 ml) lime juice 
  • 1/4 cups (60 ml) cilantro, chopped 
  • 1/4 teaspoons (1.3 ml) cayenne pepper 
  • 1/2 cups (120 ml) cotija cheese 


Big Green Egg Seasoning, Ancho Chili & Coffee

Add flavor to any dish by sprinkling Ancho Chili & Coffee Seasoning on any of your favorite foods be...

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The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set the EGG for indirect cooking with a convEGGtor at 375°F/190°C.

Step 2

Mix together 1/4 cups (60 ml) 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.

Step 3

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

Step 1

Set the EGG for indirect cooking with a convEGGtor at 375°F/190°C with the cast iron skillet preheating in the EGG.

Step 2

In the cast iron skillet, add 2 tablespoons (30 ml) canola oil and jalapeno, garlic and shallots and sweat for 5 minutes. Remove from the EGG and let cool.

Step 3

Mix together the jalapeno, garlic and shallot mixture with the mayonnaise, lime juice, cilantro and cayenne pepper. Set aside.

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