- 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!)
- 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)
- Toss the riblets in oil, melted butter and BBQ rub.
- 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.
- 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.