Citrus Mojo Corn Ribs with Lime Crema

25 minutesServes 4
Citrus Mojo Corn Ribs with Lime Crema


  • 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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