If regular corn on the cob feels a little too responsible for Camp Chaos, cut it into ribs, throw it on the Blackstone and cover it in Mexican street corn sauce.
These Blackstone Mexican Street Corn Ribs take everything that’s good about elote: charred corn, creamy sauce, lime, seasoning and cheese and turn it into a fun little grab-and-eat campground side.
They’re messy.
They’re ridiculously easy.
And somebody is absolutely going to eat half of them standing next to the Blackstone before dinner ever makes it to the table.
Prep Time: 15 minutes
Cook Time: 10–15 minutes
Servings: 4
Ingredients
- 4 ears fresh corn
- 1 tablespoon oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
- ½ cup crumbled cotija cheese
- Extra lime wedges, for serving
Optional: Tajín or additional chili powder for finishing
How to Make Mexican Street Corn Ribs
1. Cut the Corn Into Ribs
This is the only slightly annoying part of the entire recipe.
Shuck the corn and remove the silk.
Cut each ear in half crosswise to make shorter pieces.
Stand each piece on its flat end and carefully cut straight down through the center of the cob.
Cut each half in half again so you end up with four long corn ribs from each section.
A sharp, sturdy knife and stable cutting board make this much easier.
Camp Chaos shortcut: Cut the corn ribs at home. Throw them into a container or zip-top bag and bring them to camp ready to cook.
2. Season the Corn
Place the corn ribs in a large bowl or zip-top bag.
Add:
- 1 tablespoon oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toss until the corn is lightly coated.
3. Cook Them on the Blackstone
Preheat the Blackstone to medium heat.
Place the corn ribs onto the griddle kernel-side down.
Cook for approximately 3–4 minutes, then rotate.
Continue cooking and rotating every few minutes for approximately 10–15 minutes total, until the kernels are tender and you have some browned, lightly charred spots.
As they cook, the corn pieces may begin to curl slightly into that signature “rib” shape.
4. Make the Mexican Street Corn Sauce
While the corn cooks, mix together:
- ½ cup mayonnaise
- ¼ cup sour cream
- Juice of 1 lime
Stir until smooth.
That’s it.
The seasoning is already on the corn, so there’s no reason to turn the sauce into a 12-ingredient project.
5. Sauce the Corn Ribs
Remove the cooked corn ribs from the Blackstone.
Drizzle or brush the creamy sauce over the warm corn.
Sprinkle generously with crumbled cotija cheese.
Finish with a squeeze of fresh lime.
If you want a little extra kick, sprinkle some Tajín or chili powder over the top.
Camp Chaos Shortcut: Microwave the Corn First
If you want these on the table even faster at camp, you can partially cook the corn before it ever hits the Blackstone.
Microwave the whole ears of corn for approximately 2–3 minutes to begin softening them.
Let them cool enough to handle, then cut them into ribs.
Season and finish them on the Blackstone.
You’re basically using the griddle to finish cooking them and get those browned, charred edges rather than waiting for raw corn to cook completely.
Can’t Find Cotija Cheese?
Don’t abandon the mission over cheese.
Feta is the easiest substitute for cotija.
It’s salty, crumbly and easy to find at almost any grocery store.
You can also use grated Parmesan in a pinch.
Will the Mexican street corn police come looking for you?
Probably not.
What to Serve With Mexican Street Corn Ribs
These are basically made for a Blackstone dinner.
Serve them alongside burgers, steak, chicken, tacos, grilled shrimp—or those easy Blackstone BBQ ribs.
They’re also great as a campground appetizer because everyone can grab a piece and eat it with their hands.
Just have napkins nearby.
Lots of napkins.
Camp Chaos Tip
Don’t put the creamy sauce on the corn while it’s cooking on the Blackstone.
Cook and char the seasoned corn first.
Then add the mayo-sour cream sauce, cotija and lime after the corn comes off the griddle.
You’ll get better browning without making a giant creamy mess all over the Blackstone.
And cleanup at camp already sucks enough.
Make It Ahead for Camping
This is an easy one to prep before leaving home.
Cut your corn ribs and refrigerate them in a sealed container.
Mix the mayonnaise and sour cream together and keep the sauce in another container in the cooler.
Bring your seasoning, cotija and a lime.
At camp:
Season → Blackstone → Sauce → Cheese → Lime → Destroy.
That’s campground cooking we can handle.
Camp Chaos Verdict:
Corn on the cob got bored and chose chaos. 🌽🔥