Tex Mex Corn Riblet

Tex Mex Corn Riblets

Jenny Wadley

Fire up the grill and get ready for Tex-Mex Corn Riblets! These bite-sized beauties turn simple corn into crispy, smoky perfection, delivering a burst of bold flavor with every charred bite. The ultimate BBQ side with a fiesta vibe!

Tex Mex Corn Riblets

Ingredients

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    • 3 tsp Lane’s Fiesta Seasoning
    • 1 tsp salt and pepper

    • Zest of one lemon

    • 1/2 tsp smoked paprika
    • 1/2 cup butter softened

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    • 3 ears of corn
    • 1/2 cup creme fraiche
    • 1 jalapeno chilli finely chopped
    • 1/2 cup chopped coriander

    • Juice of one lime

    Directions

    1. Preheat the BBQ to medium heat (190-230 deg)

    2. Using a sharp butchers knife, carefully cut the end of the corn cobs so it stands up flat. Then, slice the corn in half from top to bottom and again into quarters.

    3. Add room temp butter to a small bowl and add the listed seasonings stirring until thoroughly combined. The spread is ready when a smooth paste forms.

    4. Next, spread butter mixture over each corn riblet and place onto grill. Cook for 15-20mins until lightly charred and bending like a banana.

    5. Remove from grill and place onto a platter. Mix creme fraiche with lime juice and drizzle over the corn riblets.

    6. Finish with jalapenos, coriander and a last sprinkle of fiesta seasoning. Serve with additional lime wedges.
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