Loaded Chili-Lime Corn Riblets

This recipe was inspired by the ever-popular loaded fries. When I created this recipe, I couldn’t make enough of it; my taste testers were eating faster than I was able to plate it. This is sure to make a statement at your next barbecue!

SERVES 8-10

• 8 ears corn
• ½ cup olive oil
• 1 Tbsp chili-lime spice (I used Rivky Kleiman’s Simply Gourmet)
• 2 tsp chili powder
• 1 Tbsp Moroccan paprika (in oil)
• ½ tsp salt
• fresh lime wedges, for serving

Cilantro Chili-Lime Dressing

• 1½ cups fresh cilantro
• 1¼ cups mayonnaise
• ¼ cup sugar
• ⅛ cup vinegar
• 1 tsp chili-lime spice
• ½ tsp salt

Crunch Topping

1 Tbsp oil

½ large red onion, very finely diced

2 jalapeño peppers, very finely diced

4 oz (110 g) beef fry, finely diced

Cut each corn in half, then each half into quarters. Mix the oil and spices together and rub the mixture well over the riblets. Marinate for 2 hours or overnight.

Place riblets onto a hot grill for about 5 minutes per side, or until slightly charred.

Place all dressing ingredients into a food processer and process until fine.