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Corn Ribs with Macha Mayo

Corn ribs with macha mayo is a flavorful and innovative dish that combines the sweetness of corn with the smoky heat of macha mayo.

To prepare corn ribs, ears of corn are typically sliced lengthwise into quarters or smaller segments, resembling ribs. These segments are then seasoned with a mixture of spices such as chili powder, paprika, cumin, and salt, and roasted or grilled until tender and slightly charred.

Macha mayo is a creamy and spicy mayonnaise-based sauce made with macha, a Mexican chili oil that often contains a blend of dried chilies, garlic, and other spices. The macha mayo is typically mixed with mayonnaise, lime juice, and perhaps a touch of honey or agave syrup for sweetness.

Once the corn ribs are cooked, they are served hot and drizzled with the macha mayo sauce. The creamy and spicy mayo adds depth and complexity to the sweet and smoky corn, creating a deliciously addictive flavor combination.

Corn ribs with macha mayo are a creative twist on classic grilled corn on the cob, offering a unique and satisfying dish that is sure to impress. They make a great appetizer or side dish for summer barbecues, picnics, or any meal where you want to showcase the flavors of fresh corn and spicy mayo.

Estimated Duration

Embark on the flavorful journey of making and enjoying Corn Ribs with Macha Mayo with a total time of approximately 30 minutes. This includes preparation, baking, and making the macha mayo.

Nutrition Facts

Corn Ribs provide a delightful combination of the sweetness of corn and the bold, spicy kick of macha mayo. While not the lightest option, they offer a satisfying and flavorful snacking experience.

Equipment Required

Before diving into the world of Corn Ribs with Macha Mayo, ensure you have the following equipment:

  • Baking sheet
  • Mixing bowls
  • Brush for spreading
  • Blender or food processor


For the Corn Ribs:

  • 4 ears of corn, husked and cleaned
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste

For the Macha Mayo:

  • 1/2 cup mayonnaise
  • 1 tablespoon macha powder
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • Salt to taste


Prepare the Corn Ribs:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Cut the Corn:
    • Cut each ear of corn into thirds to create “ribs.”
  3. Season the Corn:
    • In a bowl, combine olive oil, chili powder, smoked paprika, salt, and black pepper. Brush this mixture over each corn rib, ensuring they are evenly coated.
  4. Bake the Corn:
    • Place the seasoned corn ribs on a baking sheet and bake in the preheated oven for 15-20 minutes or until they are golden brown and crispy.

Prepare the Macha Mayo:

  1. Make the Macha Mayo:
    • In a blender or food processor, blend together mayonnaise, macha powder, lime juice, honey, and a pinch of salt until smooth.

Serve and Enjoy:

  1. Dip and Enjoy:
    • Serve the Corn Ribs with a side of the zesty Macha Mayo dipping sauce.
    • Dip the crispy corn ribs into the macha mayo and savor the unique combination of flavors.

Tips and Advice:

  • Adjust the level of spiciness in the macha mayo by adding more or less macha powder.
  • Feel free to experiment with additional seasonings for the corn ribs based on your preferences.

Enjoy with these Side Dishes:

Corn Ribs with Macha Mayo are perfect on their own, but you can also enjoy them with sides like a refreshing salsa, guacamole, or a simple green salad.

Storage Options:

While best enjoyed fresh, any leftover Corn Ribs can be stored in an airtight container in the refrigerator. Reheat them in the oven to maintain their crispiness.

Ingredient Substitutes:

If macha powder is not available, you can substitute it with a pinch of cayenne pepper or chili powder in the macha mayo for a spicy kick.

Explore more unique snack options like Elote (Mexican Street Corn), Aguachile, or Gorditas for a diverse and delightful snacking experience. Each option brings its own distinct flavors to the table.