On-the-Cob “Elote” Ribs – Smoky, Cheesy, and Perfect for BBQs

Preheat your grill to medium heat (or oven to 300°F / 150°C if baking).

Remove the membrane from the back of the ribs for tenderness.

Season ribs generously with smoked paprika, salt, and black pepper.

Grill ribs over indirect heat for 1.5–2 hours, or bake in the oven wrapped in foil for 2–2.5 hours until tender.

2. Grill the Corn

Brush corn quarters lightly with oil.

Grill over medium heat for 10–12 minutes, turning occasionally until slightly charred.

3. Prepare the Elote Topping

In a small bowl, mix mayonnaise with Tajín seasoning.

Brush the mayo mixture over the hot grilled corn.

Sprinkle with crumbled cotija/feta cheese and chopped cilantro.

Serve with lime wedges for squeezing over the top.

4. Serve the Ribs

Slice ribs into individual pieces.

Serve alongside the grilled “elote” corn for a visually stunning and flavorful BBQ plate.

Tips & Variations

Extra Smoky: Add a few wood chips to the grill for a deeper smoked flavor.

Spicy Twist: Mix a little hot sauce into the mayo for an added kick.

Vegetarian Option: Use grilled zucchini or bell peppers in place of ribs for a plant-based version.

Prep Time: 15 minutes | Cook Time: 1.5–2 hours | Total Time: 2–2.5 hours
Servings: 4–6 | Calories: ~550 kcal per serving

These On-the-Cob “Elote” Ribs are tender, smoky, and topped with creamy, zesty goodness — a true crowd-pleaser for any BBQ or summer feast!