Elote Corn Riblets
Yield: serves 6
Active time: 30 minutes
Total time: 30 minutes
For the spice rub
1 tablespoon brown sugar
2 teaspoons ancho chilli powder (or paprika)
2 teaspoons arbol chilli powder (or cayenne)
2 teaspoons guajillo chilli powder (or mild chilli powder)
2 teaspoons dried oregano
1 teaspoon salt
8 tablespoons vegetable or olive oil
For the riblets
4 corn on the cob
Cilantro, a handful
¼ cup mayonnaise
½ cup cotija cheese (or feta)
Make the spice rub
Put the brown sugar, chilli powders, oregano and salt into a large mixing bowl. Mix, then reserve 1 tablespoon of the spice mix. Add the oil and stir well.
Prepare the riblets
Trim the ends off each cob of corn so they are flat at both ends. Stand one up vertically, then use a sharp knife to carefully cut it down the middle. Repeat to cut each half into three riblets, then do the same to the rest of the corn.
Use your hands to toss the riblets in the spice rub, making sure they’re well covered. Heat a flame grill and use tongs to cook the riblets in batches, for around 1-2 minutes each, turning often.
Pile the flame-grilled riblets onto a large serving platter and load up with drizzled mayo, crumbled cheese, cilantro and freshly squeezed lime.