Mexican-Style Corn Ribs

Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes


Mexican-Style Corn Ribs


  • 2 ears fresh corn, shucked and cleaned
  • 2 tablespoons butter
  • ¼ cup Tenayo Mole Rojo
  • 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


  1. 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.
  2. In a large cast iron skillet over medium heat, melt the butter. Add the corn ribs and cook until charred, stirring occasionally. Add the mole rojo and toss to coat. 
  3. 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.

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