Mexican Street Corn Ribs
Mexican Street Corn Ribs
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- 10 min
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Prep time ![]()
Ready in time- Portions 2
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Servings - Easy
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Difficulty
Ingredients
- 2 ears of corn on the cob, husks removed
-
1 - 2 tablespoons I Can’t Believe It’s Not Butter!® Original Spread, melted
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- 1 large pinch smoked paprika, plus more for topping
-
I Can’t Believe It’s Not Butter!® Original Spray
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- lime zest from 1 lime
- 1/4 cup grated Cotija cheese or Parmesan cheese
- 1 teaspoon chopped cilantro
- salt, to taste
- lime wedges, for serving
Nutritional guidelines (per serving)
Nutrition information is calculated using an ingredient database and should be considered an estimate
Instructions
- To prepare corn ribs chop each corn cob in half horizontally. Stand pieces up vertically and carefully cut directly though center of the cobs. Then chop halves into quarters.
- Whisk melted I Can’t Believe It’s Not Butter!® Original Spread and smoked paprika in a mixing bowl. Toss corn ribs in mixture, and transfer to air fryer. Set air fryer to 390°F, and cook for 8 minutes. Shake and turn corn ribs frequently so they brown evenly on all sides.
- Generously spray air fried corn ribs with I Can’t Believe It’s Not Butter!® Original Spray. Sprinkle smoked paprika, lime zest, Cotija or Parmesan cheese, cilantro, and salt on top. Serve with lime wedges.
