Mexican-Style Corn Ribs Recipe

RECIPE

Quick Info

Prep Time 15 minutes

Cook Time 8-10 minutes

Total Time 25 minutes

Servings 2-3

Difficulty Easy

Heat Level High

Dietary Vegetarian (contains garlic)

Cooking Note ⚠️ Keep the lid open when cooking on high heat to prevent overheating and deformation.

Ingredients

Main

Corn 4 ears
Garlic 60 g (minced)
Lemon zest 2 g
Parsley 3 g

Seasoning

Mexican spice blend 10 g
Butter 200 g (softened)
Salt 3 g
Cooking oil, as needed

Sour Cream Dip

Sour cream 150 g
Mayonnaise 100 g
Mexican spice blend, a pinch
Parsley, a pinch
Lemon zest, a pinch

Tools

StoviGo Foldable Grill, chef's knife, cutting board, stainless steel bowl, silicone spatula, tongs, zester

StoviGo Setup

Preheat 5 minutes

Heat High

Rack Position Level 1

Cook Time Approx. 8-10 minutes

Instructions

Step 1 – Cut the corn ribs | Husk the corn, cut each ear crosswise into 3 sections, then split each section lengthwise into quarters to form long "ribs."

Step 2 – Season | In a large bowl, toss the corn with a little cooking oil. Sprinkle in the Mexican spice blend and salt gradually while tossing, so the seasoning coats evenly.

Step 3 – Garlic butter | Mix the softened butter with the minced garlic, then fold it through the corn until every surface is coated.

Step 4 – Grill on high | Preheat StoviGo for 5 minutes on high. Place the corn cut side down on Level 1 and grill for 6-8 minutes, until charred spots appear and the edges curl into a rib shape. Turn and sear each remaining side for about 1 minute.

Step 5 – Make the dip | Combine the sour cream and mayonnaise, then stir in the Mexican spice blend, chopped parsley, and lemon zest.

Step 6 – Plate | Stack the corn ribs on a serving plate, finish with parsley and a dusting of Mexican spice, and serve with the dip alongside.

Tips

Start cut side down: Direct heat on the cut surface is what makes the fibers contract and curl into ribs

Soften, don't melt, the butter: Softened butter clings to the corn; melted butter drips straight into the grill

Watch the garlic: Level 1 runs hot — move to Level 2 if the garlic browns too fast

Zest only the colored layer: Avoid the white pith, which turns bitter

Make the dip ahead: 30 minutes in the fridge lets the flavors settle

StoviGo Rack Guide

Level	Best For
Top Heat Zone	Keeping warm
Level 1 (closest to flame)	Steak, meat, high-heat cooking
Level 2	Vegetables, fish, pizza
Level 3	Bread (grill pan recommended)
Level 4	Baking, chicken
Level 5	Keeping warm

Use the levels together to cook a full table of dishes at once.

Mexican-Style Corn Ribs in StoviGo