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Smoked Mexican Street Corn Ribs
Smoky, tender, and packed with bold flavor, these Smoked Mexican Street Corn Ribs take classic elote to the next level with a perfect balance of sweet heat and creamy tang. While cutting the corn into ribs takes a little effort, the payoff is worth it once they’re caramelized, curled, and coated in that zesty sauce. Finished with cotija, cilantro, and a hit of lime, this is a must-make for any Cinco de Mayo spread.
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Recipe from @bigstusmoked on TikTok
@bigstusmoked on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
CORN:- 4–6 ears of corn (cut into ribs)
- Duck fat spray (light coat)
- Heath Riles Honey Rub
- Blazing Star BBQ Pork’n Rub
- (Go light on both (especially the honey rub so it doesn’t burn))
- (Rough ratio: 70% Pork’n / 30% Honey Rub)
- 1/3 cup mayo
- 2–3 tbsp Melinda’s Mexicana Hot Sauce
- Juice of 1 lime
- 1–2 tsp Tajín
- Cotija cheese
- Fresh cilantro
- Extra Tajín
- Lime wedges
INSTRUCTIONS
- Prep the corn by cutting it into ribs, patting it dry, and seasoning evenly.
- Lightly spray with duck fat and apply a light coat of your rub.
- Place the corn in a smoker set to 250–275°F and cook for 45–60 minutes, flipping halfway through, until the ribs are tender and begin to curl.
- While still hot, toss the corn lightly in a creamy sauce until coated.
- Finish with a sprinkle of cotija cheese, fresh cilantro, and Tajín, and add jalapeños if you want an extra kick.
- Enjoy!
Smoked Mexican Street Corn Ribs
Smoky, tender, and packed with bold flavor, these Smoked Mexican Street Corn Ribs take classic elote to the next level with a perfect balance of sweet heat and creamy tang. While cutting the corn into ribs takes a little effort, the payoff is worth it once they’re caramelized, curled, and coated in that zesty sauce. Finished with cotija, cilantro, and a hit of lime, this is a must-make for any Cinco de Mayo spread.
—
Recipe from @bigstusmoked on TikTok
@bigstusmoked on Instagram
Learn more about the Yoder Smokers YS640S
INGREDIENTS
CORN:- 4–6 ears of corn (cut into ribs)
- Duck fat spray (light coat)
- Heath Riles Honey Rub
- Blazing Star BBQ Pork’n Rub
- (Go light on both (especially the honey rub so it doesn’t burn))
- (Rough ratio: 70% Pork’n / 30% Honey Rub)
- 1/3 cup mayo
- 2–3 tbsp Melinda’s Mexicana Hot Sauce
- Juice of 1 lime
- 1–2 tsp Tajín
- Cotija cheese
- Fresh cilantro
- Extra Tajín
- Lime wedges
INSTRUCTIONS
- Prep the corn by cutting it into ribs, patting it dry, and seasoning evenly.
- Lightly spray with duck fat and apply a light coat of your rub.
- Place the corn in a smoker set to 250–275°F and cook for 45–60 minutes, flipping halfway through, until the ribs are tender and begin to curl.
- While still hot, toss the corn lightly in a creamy sauce until coated.
- Finish with a sprinkle of cotija cheese, fresh cilantro, and Tajín, and add jalapeños if you want an extra kick.
- Enjoy!
