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AIRBORNE GOURMET
Corn Ribs
Recipes by Chef David Sears
- 3 tbsp olive oil for brushing
- 2 ears of fresh corn
- 2 tbsp of mayo
- 2 tbsp of sour cream
- 1 tbsp jalapeno minced juice from 1/2 lime
- 1/2 tsp granulated garlic
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/2 cup cotija cheese
- 1/3 fresh cilantro chopped
Method: Clean corn from the husks and cut the ends from the corn. Cut the corn in half and cut each half in quarters. Be careful as the corn can be hard to cut. In a bowl mix the first 4 ingredients. In a separate bowl mix the dried spices. Line the corn ribs on a tray and brush with oil and sprinkle with the spices mixture. Place in a preheated 400-degree oven for approximately 15 minutes flipping over halfway through. Transfer corn ribs to a serving tray and brush with mayo mixture, sprinkle with cheese and top with fresh cilantro.
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