What’s Cooking in Gail’s Kitchen? Food is Art: Elote Grilled Riblets! Here’s a novel idea for grilling corn. It offers great outdoor flavor while providing a nice source of vitamins and fiber while feeding healthy gut bacteria. Did you also know grilled corn lowers the risk of eye disease? The complex carbs keep you full longer to keep snacking at bay. Personally, I happen to crave that smoky, charred taste along with the natural sugars that seem to caramelize the kernels as they grill. However, be forewarned. When cutting the corn cob lengthwise, you must do so very s-l-o-w-l-y. I felt enough resistance to imagine the knife hitting my fingers. Then again, I have a very active imagination. Next time I recommend microwaving the cobs three minutes before cutting them.*

ELOTE GRILLED RIBLETS 

Ingredients: 

2 cobs of corn, silk and outer husks removed 

2 tablespoons mayonnaise 

1 tablespoon taco seasoning 

1 lime, zested and juiced 

1/2 teaspoon sea salt 

1/8 teaspoon black pepper

Instructions: 

Preheat the grill to medium-high heat. Spray a grill pan with nonstick oil; set aside. Carefully cut each ear of corn lengthwise into quarters (see above)*. You should end up with 8 corn “ribs”. Set aside. In a bowl, combine mayonnaise, taco seasoning, half the lime zest, and half the lime juice. Add sea salt and black pepper. Mix well. Taste for seasoning. Add more lime juice and zest, as needed. With a barbecue brush, slathered mayo mixture onto the outside of each corn rib. Place the corn, cut side down on the grill. Cook 3-4 minutes per side until the kernels begin to char. Transfer to a platter. Serve with reserve mayonnaise sauce.