Chili Lime Corn Ribs

• 4 ears corn
• 1 tbsp The Fresh Market Chili Lime Rub & Marinade
• 2 tbsp olive oil
• ½ c sour cream
• juice of 1 lime
• ½ tsp kosher salt
• 2 oz queso fresco, finely crumbled
• ¼ c cilantro, chopped

Preheat grill to medium-high heat.

Cut the corn ribs: With a large, sharp knife, cut the bottom end off the corn to make a flat surface for the corn to stand upright. Stand the corn vertically on the cut end, and slowly and carefully cut the corn in half lengthwise, using a rocking motion to move the knife down the cob. Stand each half vertically and cut again to make quarters.

Make the lime crema: In a small bowl, mix the sour cream, lime juice, salt, queso fresco and cilantro together until fully incorporated. Crema should be loose enough to pour easily. Grill the corn: In a small bowl, mix the Chili Lime Rub seasoning and olive oil. Brush the spice mixture evenly on the corn kernels, then place on the grill. Grill, turning occasionally, until kernels are crisp-tender and lightly charred, about 15 minutes.

To serve: Place the corn ribs on a platter and drizzle with lime crema. Top with additional chopped cilantro and crumbled queso fresco if desired.