Ingredients
- 4 ears corn on the cob, cut lengthwise into quarters using a very sharp knife
- ¼ cup canola oil
- 1 tbsp Big Green Egg Ancho Chili & Coffee Seasoning
- 1 tsp cumin
- 1 tsp chili powder
Instructions
Equipment
Big Green Egg 10” Cast Iron skillet
Method
Set the EGG for indirect cooking with a convEGGtor at 375°F/191°C.
Mix together ¼ cup of canola oil, the Big Green Egg Ancho Chili & Coffee Seasoning, cumin and chili powder. Brush mixture on each corn rib and place on the EGG. Cook for 15-20 minutes, flipping once. Remove from the EGG.
Coat each corn rib with the mayonnaise mixture and sprinkle cotija cheese on top, add a squeeze of lime if you want. Enjoy!
For the Sauce Ingredients
- 1 cup mayonnaise
- 2 tbsp canola oil
- 1 jalapeño, minced
- 2 garlic cloves, minced
- 1 shallot, minced
- ½ tbsp lime juice
- ¼ cup cilantro, chopped
- ¼ tsp cayenne pepper
- ½ cup cotija cheese
For the Sauce Instructions
Set the EGG for indirect cooking with a convEGGtor at 375°F/191°C with the cast iron skillet preheating in the EGG.
In the cast iron skillet, add 2 tbsp canola oil and jalapeño, garlic and shallots and sweat for 5 minutes. Remove from the EGG and let cool.
Mix together the jalapeño, garlic and shallot mixture with the mayonnaise, lime juice, cilantro and cayenne pepper. Set aside.
