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
- 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.
- Place corn ribs into a bowl and toss with coconut milk and a pinch of salt.
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