Traeger Mexican Avenue Corn Ribs – Or No matter You Do
These grilled Mexican Avenue Corn Ribs are a yard staple when you’ve had them. We sliced contemporary corn into rib-style items, threw them on the Traeger, and hit them with a mixture of chili, garlic, oregano, and paprika. After a fast char, they get a squeeze of lime and a very good bathe of cotija and cilantro. There’s no sauce right here, simply clear, daring flavors that permit the corn shine. These are simple to cross round, they usually’ve acquired that good combo of smoky, tangy, and salty. When you’ve acquired folks coming over, double it. They’ll go quick.
Grilled Mexican Avenue Corn Ribs
When it’s contemporary corn-on-the-cob season, I can principally purchase it by the bushel. We undergo a LOT. Traditional Grilled Corn On The Cob is my favourite, however typically we wish one thing slightly totally different.
Corn ribs are enjoyable to eat, filled with taste, and excellent for feeding a crowd. They flip a conventional facet dish into an unimaginable appetizer. They grill shortly and don’t want plenty of babysitting, simply flip and go. These are nice on their very own or subsequent to tacos, grilled meats, or burgers.
Why You’ll Love This Dish
- No Mess – No dripping butter or heavy sauce, simply seasoned, tacky goodness.
- Grill Pleasant – Good for the Traeger or any pellet grill setup.
- Quick Cook dinner – 10 minutes on the grill, max.
- Massive Taste – Lime, cotija, and daring Mexican spices carry all of it collectively.
- Occasion-Prepared – These disappear sooner than you suppose.
Grilled Al Pastor Tacos with Pork Tenderloin
Grilled Mexican Avenue Corn Ribs Purchasing Record
Questioning if you must hit the shop? Right here’s the checklist of things you’ll have to make this recipe. For particular quantities, please confer with the printable recipe card on the backside of the publish.
- Corn – Select ears with tight, inexperienced husks and plump kernels. Candy corn curls up completely when grilled.
- Avocado oil – Helps get a clear grill char and retains the seasoning caught on.
- Garlic powder – Provides savory depth that balances the brightness of the lime.
- Mexican oregano – Earthier and extra citrusy than Italian oregano; key to genuine taste.
- Chili powder – Provides coloration and a gentle kick. Use ancho or a mix for extra depth.
- Paprika – Candy and smoky; helps mimic that fire-roasted taste.
- Lime – Juiced over the new corn to punch up the acidity.
- Cotija cheese – Crumbly, salty, and sharp. Melts barely over the nice and cozy ribs.
- Cilantro – Contemporary and brilliant; don’t skip it.
- Salt – Makes every part pop. Begin gentle and modify to style.
How To Make Traeger Mexican Avenue Corn Ribs
That is simply the overview so you’ll be able to see what you’re truly stepping into right here. When you find yourself cooking, you’ll need to use the complete recipe on the backside of the web page.
- Preheat Traeger to 450°F with lid closed.
- Quarter corn lengthwise into ribs.
- Toss with oil, spices, and salt.
- Grill 10–12 minutes, turning to char evenly.
- End with lime juice, cotija, and cilantro.
Traeger Corn Ribs FAQ
Allow them to cool, then refrigerate in an hermetic container for as much as 3 days. Reheat on a grill or in a scorching oven till warmed by way of and re-crisped.
Sure. Slice and season the corn ribs a couple of hours upfront. Wait to grill and garnish till simply earlier than serving.
Feta is a good swap, or use queso fresco for a milder choice. Skip the cheese completely for a dairy-free model.
Completely. Use medium-high warmth and observe the identical prepare dinner time and technique.
Serve This With…
This no-sauce avenue corn rib recipe is smoky, salty, brilliant, and straightforward to tug off on any grill. The Traeger brings the flavour, the cotija provides a punch, and the lime ties all of it collectively. They’re nice for cookouts, taco evening, or anytime you desire a enjoyable facet with some zip.
- 4 ears corn (husked and silks eliminated)
- 2 tablespoons avocado oil (or different high-heat oil)
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 lime (juiced)
- ¼ cup crumbled cotija cheese
- 2 tablespoon chopped contemporary cilantro
- Salt (to style)
Preheat your Traeger to 450°F with the lid closed for about quarter-hour.
Trim the bottom and tip off every ear of corn. Stand it upright and slice lengthwise into quarters, creating rib-like strips. Use a pointy knife and watch out—this step requires some pressure.
Toss corn ribs with oil, garlic powder, oregano, chili powder, smoked paprika, and a pinch of salt.
Grill instantly on the grates for 10–12 minutes whole, turning each couple of minutes till the ribs curl and present gentle char.
Take away from the grill, squeeze contemporary lime juice over the ribs, and sprinkle with cotija cheese and chopped cilantro. Serve instantly.
Diet Details
Traeger Mexican Avenue Corn Ribs
Quantity per Serving
% Day by day Worth*
* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.
