Avocado Street Corn Ribs

Street corn meets the viral corn ribs trend: whole cobs cut lengthwise so the riblets curl up and char on the edges. Instead of the usual mayo and sour cream crema, the creamy zip here comes from SoCal Original Avocado, our avocado-forward sauce.

They come out charred, messy, and built to eat with your hands like little ribs. This is summer cookout food at its most fun.

Ingredients

Corn

• 4 ears corn, husked
• 1 tablespoon neutral oil
• Pinch of salt

Avocado crema

• ½ cup Mexican crema or sour cream
• ¼ cup mayonnaise
• 3 to 4 tablespoons SoCal Original Avocado
• Juice of 1 lime
• Pinch of salt

To finish

• Crumbled cotija cheese
• Tajin or chili powder
• Chopped fresh cilantro
• Extra SoCal Original Avocado, for drizzling
• Lime wedges

Directions

1. Microwave the whole cobs for about 3 minutes to soften them. This makes them much safer and easier to cut.
2. Stand each cob up and cut it in half crosswise, then quarter each half lengthwise into riblets. Keep a damp towel under your cutting board so it does not slip.
3. Toss the corn ribs with the oil and a pinch of salt.
4. Char until the edges curl and brown: grill over medium-high heat, air-fry at 400°F for 12 to 15 minutes, or roast at 425°F, turning once.
5. Whisk the crema. Stir together the Mexican crema, mayonnaise, SoCal Original Avocado, lime juice, and a pinch of salt until smooth and pale green.
6. Pile the hot corn ribs on a board. Drizzle and slather them with the avocado crema.
7. Shower with cotija, a dusting of Tajin, and plenty of cilantro. Finish with an extra drizzle of Original Avocado and serve with lime wedges.

Tips

Eat them with your hands, like little ribs. The cob backbone stays attached, so you bite the kernels right off. A fork will only fight you.

No air fryer or grill? A hot 425°F oven gets you the same charred, curled edges.

Microwaving the cobs first is the safety trick. Cold raw cobs are hard and can roll under the knife.