Grilled Corn Ribs

• 6 ears fresh corn, husked and quartered lengthwise down the center of the cob
• 3 tbsp Butter
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp chipotle powder
• 3 cloves garlic, crushed
• ½ c sour cream
• ½ c mayonnaise
• ½ tsp red pepper flake
• ½ tsp smoked paprika
• zest and juice from 1 lime
• ½ c cotija cheese, ground
• ½ c fresh cilantro

In a small pan, melt butter. Add extra virgin olive oil, chipotle powder, and crushed garlic to the warm butter.

Drizzle butter mixture over corn quarters and toss to evenly coat. Preheat your grill on high.

In a small bowl, whisk together sour cream, mayonnaise, red pepper flake, smoked paprika and zest and juice from 1 lime. Taste and add salt and/or more lime juice to taste.

Over direct heat, grill corn ribs for 3 minutes or until a great char and aroma is evident.

Place hot corn ribs on a serving board and drizzle with the sour cream mixture. Sprinkle generously with ground cotija cheese and garnish with cilantro. Serve warm.

Recipe developed by Chef Anna Rossi