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Corn Ribs with Chili-Lime Mayo & Queso Fresco

Jul 31, 2025

If you’ve never tried corn ribs before, let this be your sign. (And if you'd had them at the restaurant before, here's your chance to relive one of the most popular summer dishes on the menu!) This playful take on summer corn is crispy, juicy, and just a little bit indulgent—exactly what we want when the corn is sweet and the grill (or fryer) is hot.

The ears are quartered lengthwise so they curl into rib-like shapes as they cook, turning golden and blistered in just a few minutes. A drizzle of creamy chili-lime mayo and a sprinkle of crumbled queso fresco takes them completely over the top.

They’re perfect for cookouts, snack boards, or as a fun side dish that always gets people talking. And while they look fancy, they’re incredibly easy to make.


Ingredients

4 ears of corn, husked and quartered lengthwise
¼ cup mayonnaise
1 tablespoon fresh lime juice
1 tablespoon cilantro, finely chopped (plus extra for garnish)
½ teaspoon chili powder, or more to taste
Pinch of salt
Queso fresco, crumbled
Neutral oil, for frying


🔪 Instructions

Carefully slice each ear of corn lengthwise into quarters. A sharp knife and steady pressure help—cutting through the cob can take a little effort, so go slowly and safely.

In a small bowl, whisk together the mayonnaise, lime juice, chopped cilantro, chili powder, and a pinch of salt. Taste and adjust seasoning to your liking—add more lime for brightness or extra chili powder for kick. Set aside.

In a deep pan or fryer, heat the oil to 350°F (175°C). Carefully lower the corn quarters into the hot oil in batches. Fry for about 2 to 4 minutes, or until the edges are golden, blistered, and the corn begins to curl into “ribs.”

Transfer fried corn to a paper towel-lined plate to drain briefly, then pile them high onto a serving platter.

Drizzle generously with the chili-lime mayo, sprinkle with crumbled queso fresco, and garnish with a little extra chopped cilantro. Serve hot, with lime wedges if desired.


Tips & Variations

Don’t want to fry? Brush the corn quarters with oil and grill over medium-high heat, turning occasionally, until charred and curled.

Add a pinch of smoked paprika to the mayo for extra depth.

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