These grilled Mexican Street Corn Ribs are a backyard staple once you’ve had them. We sliced fresh corn into rib-style pieces, threw them on the Traeger, and hit them with a mix of chili, garlic, oregano, and paprika. After a quick char, they get a squeeze of lime and a good shower of cotija and cilantro. There’s no sauce here, just clean, bold flavors that let the corn shine. These are easy to pass around, and they’ve got that perfect combo of smoky, tangy, and salty. If you’ve got people coming over, double it. They’ll go fast.
Grilled Mexican Street Corn Ribs
When it is fresh corn-on-the-cob season, I can basically buy it by the bushel. We go through a LOT. Classic Grilled Corn On The Cob is my favorite, but sometimes we want something a little different.
Corn ribs are fun to eat, full of flavor, and perfect for feeding a crowd. They turn a traditional side dish into an incredible appetizer. They grill quickly and don’t need a lot of babysitting, just flip and go. These are great on their own or next to tacos, grilled meats, or burgers.
Why You’ll Love This Dish
- No Mess – No dripping butter or heavy sauce, just seasoned, cheesy goodness.
- Grill Friendly – Perfect for the Traeger or any pellet grill setup.
- Fast Cook – 10 minutes on the grill, max.
- Big Flavor – Lime, cotija, and bold Mexican spices bring it all together.
- Party-Ready – These disappear faster than you think.
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Grilled Mexican Street Corn Ribs Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Corn – Choose ears with tight, green husks and plump kernels. Sweet corn curls up perfectly when grilled.
- Avocado oil – Helps get a clean grill char and keeps the seasoning stuck on.
- Garlic powder – Adds savory depth that balances the brightness of the lime.
- Mexican oregano – Earthier and more citrusy than Italian oregano; key to authentic flavor.
- Chili powder – Adds color and a mild kick. Use ancho or a blend for more depth.
- Paprika – Sweet and smoky; helps mimic that fire-roasted flavor.
- Lime – Juiced over the hot corn to punch up the acidity.
- Cotija cheese – Crumbly, salty, and sharp. Melts slightly over the warm ribs.
- Cilantro – Fresh and bright; don’t skip it.
- Salt – Makes everything pop. Start light and adjust to taste.
How To Make Traeger Mexican Street Corn Ribs
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat Traeger to 450°F with lid closed.
- Quarter corn lengthwise into ribs.
- Toss with oil, spices, and salt.
- Grill 10–12 minutes, turning to char evenly.
- Finish with lime juice, cotija, and cilantro.
Traeger Corn Ribs FAQ
Let them cool, then refrigerate in an airtight container for up to 3 days. Reheat on a grill or in a hot oven until warmed through and re-crisped.
Yes. Slice and season the corn ribs a few hours in advance. Wait to grill and garnish until just before serving.
Feta is a decent swap, or use queso fresco for a milder option. Skip the cheese entirely for a dairy-free version.
Absolutely. Use medium-high heat and follow the same cook time and method.
Serve This With…
This no-sauce street corn rib recipe is smoky, salty, bright, and easy to pull off on any grill. The Traeger brings the flavor, the cotija adds a punch, and the lime ties it all together. They’re great for cookouts, taco night, or anytime you want a fun side with some zip.
Traeger Mexican Street Corn Ribs
What I Use
Ingredients
- 4 ears corn (husked and silks removed)
- 2 tablespoons avocado oil (or other high-heat oil)
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 lime (juiced)
- ¼ cup crumbled cotija cheese
- 2 tablespoon chopped fresh cilantro
- Salt (to taste)
Instructions
- Preheat your Traeger to 450°F with the lid closed for about 15 minutes.
- Trim the base and tip off each ear of corn. Stand it upright and slice lengthwise into quarters, creating rib-like strips. Use a sharp knife and be careful—this step requires some force.
- Toss corn ribs with oil, garlic powder, oregano, chili powder, smoked paprika, and a pinch of salt.
- Grill directly on the grates for 10–12 minutes total, turning every few minutes until the ribs curl and show light char.
- Remove from the grill, squeeze fresh lime juice over the ribs, and sprinkle with cotija cheese and chopped cilantro. Serve immediately.