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)
BINDER:
  • Duck fat spray (light coat)
SEASONING:
  • 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)
CREAMY SAUCE:
  • 1/3 cup mayo
  • 2–3 tbsp Melinda’s Mexicana Hot Sauce
  • Juice of 1 lime
  • 1–2 tsp Tajín
ELOTE FINISH:
  • Cotija cheese
  • Fresh cilantro
  • Extra Tajín
  • Lime wedges

INSTRUCTIONS

  1. Prep the corn by cutting it into ribs, patting it dry, and seasoning evenly.
  2. Lightly spray with duck fat and apply a light coat of your rub.
  3. 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.
  4. While still hot, toss the corn lightly in a creamy sauce until coated.
  5. Finish with a sprinkle of cotija cheese, fresh cilantro, and Tajín, and add jalapeños if you want an extra kick.
  6. Enjoy!