Empty My Fridge
Sticky Creole Corn Ribs
Ingredients
- Sweet corn4
- Creole seasoning3 tsp
- Smoked paprika½ tsp
- Garlic powder½ tsp
- Vegetable oil2 tbsp
- Worcestershire sauce3 tbsp
- Honey3 tbsp
- Hot sauce2 tbsp
- Tomato paste2 tbsp
- Garlic · minced4
- Cottage cheese½ cups
- Cilantro · roughly chopped3 tbsp
- Lime1
Instructions
- Steam the corn ears in a steamer basket over boiling water for 8 minutes over medium-high heat, until tender. Let cool slightly.
- Stand each ear upright and cut it lengthwise into quarters with a sharp, heavy knife.
- Brush the ribs with neutral oil, then coat evenly with creole seasoning, smoked paprika and garlic powder.
- Grill over medium-high heat for 3 to 4 minutes per side, turning occasionally, until charred and curled.
- Meanwhile, mix Worcestershire sauce, honey, hot sauce, tomato paste, minced garlic and creole seasoning. Heat in a saucepan over medium for 3 minutes, stirring occasionally, until hot, bubbly and combined. Remove from heat.
- Toss the grilled ribs in a large bowl with the sauce until fully coated.
- Arrange on a platter, top with cotija and cilantro, squeeze lime wedges over, and serve immediately.
Summarized from Tasty's video. Watch it for the details.
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