- 4 ears corn
- 1 tbsp The Fresh Market Spicy Citrus Mojo Seasoning
- 2 tbsp olive oil
- ½ c sour cream
- juice of 1 lime
- ½ tsp kosher salt
- 2 oz queso fresco, finely crumbled
- ¼ c cilantro, chopped
Preheat grill to medium-high heat.
Cut the corn ribs: With a large, sharp knife, cut the bottom end off the corn to make a flat surface for the corn to stand upright. Stand the corn vertically on the cut end, and slowly and carefully cut the corn in half lengthwise, using a rocking motion to move the knife down the cob. Stand each half vertically and cut again to make quarters.
Make the lime crema: In a small bowl, mix the sour cream, lime juice, salt, queso fresco and cilantro together until fully incorporated. Crema should be loose enough to pour easily. Grill the corn: In a small bowl, mix the mojo seasoning and olive oil. Brush the spice mixture evenly on the corn kernels, then place on the grill. Grill, turning occasionally, until kernels are crisp-tender and lightly charred, about 15 minutes.
To serve: Place the corn ribs on a platter and drizzle with lime crema. Top with additional chopped cilantro and crumbled queso fresco if desired.
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