MACON, Ga. — It's Hispanic Heritage Month, and that means there's better time to celebrate than with some food.
Helms Culinary Instructor and Chef Lynae Radke returned back to the 13WMAZ to make her recipe for elote corn ribs wtih a special spice blend and chipotle lime crema.
The ingredients list is below:
For the chipotle lime crema, you'll need:
- Two chipotles from a can
- A teaspoon of adobo juice from the chipotles
- A cup of mayonnaise
- A cup of sour cream
- A tablespoon of lime juice
- A cup of chopped cilantro
- Salt and pepper to your taste
For the spice blend, you'll need:
- A cup of chili powder
- A tablespoon of cumin
- A tablespoon of granulated garlic
- A tablespoon of smoked paprika
- A tablespoon of dried oregano
- A tablespoon of granulated onion
- A teaspoon kosher salt
- A teaspoon course ground black pepper
- A tablespoon of dried parsley
For the corn ribs, you'll need:
- Four ears of corn on the cob
- A cup of the mexican spice blend
- a cup of neautral oil
- A tablespoon of lime juice
- The chipotle lime crema, queso fresco and cilantro for garnish
First start out by creating your chipotle lime crema and spice blend while your grill is preheating. All you need to do for the crema is blend it together in a blender and, for the spice blend, whisk all ingredients together in a bowl and store in a container until you use it.
Next, you'll want to cut your corn. Cut the whole ear of corn length wise through the center part of the core of the cobb. Then take the halves of the corn cobb and cut those in half length wise once again. Radke said that you want these to have a rib like shape.
Take the ribs and drizzle them with your natural oil. Radke said that any neutral oil will do, but olive oil will not. Add the seasoning and lime juice and toss the ribs lightly together. Radke said to do your best to make sure all the spice get into "the nooks and crannies of the corn kernels."
After your grill has heated up, place your corn ribs down kernel side down until the kernels are just starting to pop and have a nice color. Radke said you still want to aim for the nice corn texture.
Place the freshly grilled corn ribs down on a serving platter and drizzle with your crema and sprinkle some queso fresco and cilantro on top and you're good to enjoy.