Go Back

Grilled Corn Ribs with Chipotle Lime Crema

Smoky grilled corn ribs topped with a zesty, creamy chipotle lime sauce—perfect for summer gatherings and backyard feasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer
Calories: 300
Ingredients Method Notes

Ingredients
  

Corn
  • 4 ears corn fresh, husks removed
  • 2 tbsp olive oil for brushing
  • 1 tsp sea salt for seasoning
  • 0.5 tsp black pepper freshly ground
  • 2 pieces chipotle peppers in adobo, minced
  • 1 tbsp adobo sauce from the chipotle peppers
  • 2 tbsp lime juice freshly squeezed
  • 0.5 cup sour cream or Greek yogurt
  • 2 tbsp cilantro chopped
  • 1 clove garlic minced
  • 0.5 tsp smoked paprika optional
  • 0.25 cup cotija cheese optional, crumbled

Method
 

Steps
  1. Preheat a grill to medium‑high (about 400°F/200°C).
  2. Brush the corn ribs with olive oil and season with salt and pepper.
  3. Place the ribs on the grill and cook 4–5 minutes per side, turning occasionally, until nicely charred.
  4. While the corn grills, combine sour cream, lime juice, minced chipotle peppers, adobo sauce, garlic, cilantro, smoked paprika, and a pinch of salt in a blender. Blend until smooth. Adjust seasoning as desired.
  5. Remove the corn from the grill and serve immediately, drizzled with the chipotle lime crema and topped with optional cotija cheese and extra cilantro.

Notes

Store grilled corn in an airtight container in the refrigerator up to 48 hours. Reheat on the grill or in a skillet for 2–3 minutes. The crema can be made a day ahead; stir before serving. This dish pairs well with a fresh cucumber‑lime slaw or avocado salsa.