Coconut and Cotija Cheese Corn Ribs

Tacos are the way to Chef Dale’s heart, and to prove it, he’s grilling up a sweet and smoky lemongrass and guajillo pork with pineapple, served with coconut and cotija cheese corn and an avocado jicama salad.


  • 4 ears sweet corn, shucked
  • 1 cup coconut milk
  • 2 tbsp Korean chili powder
  • 3 limes, juiced
  • 1 cup Cotija cheese
  • salt


  1. Using your hands, snap ears of corn in half crosswise. Then use a knife to split each half lengthwise into quarters. Lay the quarters on the flat side, then cut each quarter in half again lengthwise to create your corn ribs.
  2. Place corn ribs into a bowl and toss with coconut milk and a pinch of salt.

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