Mexican-Style Corn Ribs in StoviGo

Mexican-Style Corn Ribs in StoviGo

Quick Info

Prep Time 15 minutes
Cook Time 8-10 minutes
Total Time 25 minutes
Servings 2-3
Difficulty Easy
Heat Level High
Dietary Vegetarian (contains garlic)
Cooking Note ⚠️ Keep the lid open when cooking on high heat to prevent overheating and deformation.

Ingredients

Main

  • Corn 4 ears
  • Garlic 60 g (minced)
  • Lemon zest 2 g
  • Parsley 3 g

Seasoning

  • Mexican spice blend 10 g
  • Butter 200 g (softened)
  • Salt 3 g
  • Cooking oil, as needed

Sour Cream Dip

  • Sour cream 150 g
  • Mayonnaise 100 g
  • Mexican spice blend, a pinch
  • Parsley, a pinch
  • Lemon zest, a pinch

Tools

StoviGo Foldable Grill, chef's knife, cutting board, stainless steel bowl, silicone spatula, tongs, zester

StoviGo Setup

  • Preheat: 5 minutes
  • Heat: High
  • Rack Position: Level 1
  • Cook Time: Approx. 8-10 minutes

Instructions

Step 1 – Cut the corn ribs | Husk the corn, cut each ear crosswise into 3 sections, then split each section lengthwise into quarters to form long "ribs."

Step 2 – Season | In a large bowl, toss the corn with a little cooking oil. Sprinkle in the Mexican spice blend and salt gradually while tossing, so the seasoning coats evenly.

Step 3 – Garlic butter | Mix the softened butter with the minced garlic, then fold it through the corn until every surface is coated.

Step 4 – Grill on high | Preheat StoviGo for 5 minutes on high. Place the corn cut side down on Level 1 and grill for 6-8 minutes, until charred spots appear and the edges curl into a rib shape. Turn and sear each remaining side for about 1 minute.

Step 5 – Make the dip | Combine the sour cream and mayonnaise, then stir in the Mexican spice blend, chopped parsley, and lemon zest.

Step 6 – Plate | Stack the corn ribs on a serving plate, finish with parsley and a dusting of Mexican spice, and serve with the dip alongside.

Tips

  • Start cut side down: Direct heat on the cut surface is what makes the fibers contract and curl into ribs
  • Soften, don't melt, the butter: Softened butter clings to the corn; melted butter drips straight into the grill
  • Watch the garlic: Level 1 runs hot — move to Level 2 if the garlic browns too fast
  • Zest only the colored layer: Avoid the white pith, which turns bitter
  • Make the dip ahead: 30 minutes in the fridge lets the flavors settle

StoviGo Rack Guide

Level Best For
Top Heat Zone Keeping warm
Level 1 (closest to flame) Steak, meat, high-heat cooking
Level 2 Vegetables, fish, pizza
Level 3 Bread (grill pan recommended)
Level 4 Baking, chicken
Level 5 Keeping warm

Use the levels together to cook a full table of dishes at once.

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