Corn Ribs - Cowboy Kent Rollins
Servings 4 - 6
Ingredients
- 4 ears sweet corn shucked
- Olive oil for coating
Hot Cheeto Sauce
- 3 tablespoons sour cream
- 2 tablespoons ranch dressing
- 2 tablespoons grated Parmesan cheese
- 1 small sack Flaming Hot Cheetos crumbled for topping
- Juice of ½ lime
Sriracha Lime Sauce
- Kent's Mesquite seasoning or your favorite all-purpose blend or chili seasoning
- 4 tablespoons sriracha sauce
- 4 tablespoons light brown sugar
- Juice of ½ lime
- Queso fresco crumbled for topping
Instructions
- Cut the ends off of the corn and then cut the cobs in half. Stand the corn up on its end and slice down the middle, then slice again into quarters.
- Add the cut cobs to a large bowl and generously toss with olive oil until coated.
- Clean and preheat the grill to 400 degrees F. Pull the coals to one end. I added a few chunks of oak wood to the coals for more smoke.
- Place the cobs, cut side down, on the indirect side of the grill. Shut the lid and smoke for about 10 minutes.
- Meanwhile, in a small bowl, combine the ingredients of your sauce choosing and set aside.
- Move the cobs to the hotter side of the fire and turn over. Cook until the cobs are lightly charred. Generously baste with the sauce.
- Remove from the grill and either top with Queso Fresco or Hot Cheetos. Serve immediately.
