Chili Lime Corn Ribs with Chipotle Crema

How to Make Chili Lime Corn Ribs with Chipotle Crema

Total time: 35 min · Yields 4 servings

1. 1

   Section the Corn

   Stand an ear of corn vertically on a stable cutting board. Carefully slice downward through the center of the cob to split it in half. Lay the halves flat and slice again to create quarters. The corn will naturally curl into ribs during cooking.

2. 2

   Season the Ribs

   In a large bowl, whisk together the olive oil, chili powder, smoked paprika, garlic powder, salt, and cayenne. Add the corn segments and toss thoroughly until every kernel is coated in the spice oil.

3. 3

   Cook until Charred

   To Air Fry: Arrange ribs in a single layer at 400°F (200°C) for 12 to 15 minutes, shaking halfway through. To Bake: Place on a parchment lined sheet at 425°F (220°C) for 20 to 25 minutes until the corn is tender and the edges are browned.

4. 4

   Prepare the Crema

   While the corn cooks, combine sour cream, minced chipotle, lime juice, and garlic in a small bowl. Whisk until smooth. Transfer to a ramekin for dipping or a squeeze bottle for drizzling.

5. 5

   Final Seasoning

   Remove the corn ribs from the heat. While hot, hit them with an extra squeeze of fresh lime juice and a tiny pinch of flaky salt to brighten the flavors.