¼ cup Tenayo Toasted Chipotle Mexican-Style Barbecue Sauce
½ cup finely crumbled cotija cheese
1 lime, cut into wedges
Mexican crema or sour cream, optional
Chopped fresh cilantro, optional
Guajillo chile powder, optional
Instructions
Bring a large pot of water to a boil. Place corn in the pot and boil for 10 minutes. Remove from water and cool. Once cool enough to handle, slice the ends off the corn to create a flat surface, then quarter the cobs lengthwise.
In a large cast iron skillet over medium heat, melt the butter. Add the corn ribs and cook until charred, stirring occasionally. Add the Toasted Chipotle Mexican-Style Barbecue Sauce and toss to coat.
Transfer to a plate and serve immediately topped with cheese, lime juice, a drizzle of crema, fresh cilantro and a sprinkle of chile powder, as desired.
