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Grilled Corn Riblets

Corn Riblets (Mexican Street Corn)

  • Author: Rico "Uncle Chico" Gubernick




  • 6 ears of fresh sweet corn (what’s local and in season is typically best)
  • 2 tbsp. high-heat oil, like avocado or grapeseed oil
  • ¼ stick unsalted butter melted
  • ½ tbsp. BBQ rub (I love Red Beards #8 or Meat Church Holy Gospel.
  • ½ tbsp. low sodium Tajin
  • ½ cup Cotija cheese crumbled
  • Cilantro (leaves only) finely chopped for garnish
  • Squeeze of lime to taste
  • Favorite hot sauce to taste (I love Valentina)
  • ¾ cup Crema Mexican (also known as Mexican table cream. I love Cacique!)


  1. Cut off both ends of corn that have been shucked. Using a sharp knife carefully cut them in quarters lengthwise. (NOTE: This can be very dangerous, so make sure your cutting surface is secure and that caution is used)
  2. Toss the riblets in oil, melted butter and BBQ rub.
  3. Prepare grill to 375 degrees. Lightly char corn on both sides, then finish with indirect heat until they start to curl; about 10 to 15 minutes total.
  4. Toss the riblets in the crema to evenly coat, then sprinkle with cotija cheese, spice with Tajin, garnish with chopped cilantro, a squeeze of lime, and hot sauce to make it zing!


Pro tip: These bite size summer treats are addictive! Try them with avocado and cilantro crema, crumbled chorizo with queso fresco, or maybe with chipotle mayo, crushed corn chips, and pickled jalapeños.