🌽🔥 Smoked Street Corn Ribs with Three Little Pigs Lemon Pepper Rub

16 Sep 🌽🔥 Smoked Street Corn Ribs with Three Little Pigs Lemon Pepper Rub

A fresh twist on classic elote — corn “ribs” smoked with a citrusy kick and finished with creamy, cheesy toppings.

Ingredients (Serves 4–6)

• 6 fresh ears of corn (husks and silk removed)
• ¼ cup melted butter (or olive oil)
• 3 tbsp Three Little Pigs Lemon Pepper Rub
• ¼ cup mayonnaise (or Mexican crema)
• 2 tbsp lime juice
• ½ cup crumbled cotija cheese (or feta)
• Fresh cilantro, chopped
• Optional: pinch of chili powder or smoked paprika for garnish

Instructions

1. Prepare the Corn Ribs
   • Stand each cob vertically on a cutting board. Carefully cut lengthwise into quarters to make “ribs.”
   • (Tip: Use a sharp, heavy knife and press firmly — corn can be tough.)
2. Season the Corn
   • In a bowl, combine melted butter with Three Little Pigs Lemon Pepper Rub.
   • Brush the mixture generously over the cut corn ribs. Let sit for 10–15 minutes while your smoker preheats.
3. Smoke the Corn
   • Preheat smoker or grill to 250°F with indirect heat.
   • Arrange corn ribs cut side up on the grate. Smoke for 45–60 minutes until kernels are tender and edges are lightly charred.
4. Prepare the Sauce
   • While the corn smokes, mix mayonnaise with lime juice (and a pinch of chili powder if you want extra heat).
5. Finish & Serve
   • Remove corn ribs from smoker. Brush or drizzle with the lime crema.
   • Sprinkle with cotija cheese and chopped cilantro. Serve warm with lime wedges.

Pro Tip

For extra color and crunch, run the smoked ribs over direct high heat for 1–2 minutes at the end to get even more char.

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Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces