Turn this corn-on-the-cob recipe into a warm corn salad by carefully slicing the kernels into a bowl and mixing in the garnishes.
Honey-Chipotle Ribs and Crazy Street Corn
- 1 cup Ketchup
- 2/3 cup Honey
- 3 canned Chipotle Chiles in Adobe Sauce (seeded and minced)
- 1/4 cup Adobe Sauce
- 10 Garlic cloves (minced or pressed)
- 2 tablespoons Olive Oil
- 1/4 cup Dijon Mustard
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Worcestershire Sauce
- 1/4 cup Maggi Sauce or Soy Sauce
- 2 tablespoons Dried Oregano (preferably Mexican)
- 1 teaspoon freshly ground Black Pepper
- 3 pounds Baby Back Ribs or Spareribs
- For the Crazy Street Corn:
- 6 ears of Corn (husked and rinsed)
- 1 tablespoon Vegetable Oil (if grilling)
- softened Unsalted Butter
- 1 cup thoroughly crumbled Queso Fresco; Cotija; Farmer cheese or Mild Feta
- Kosher or coarse Sea Salt
- Dried Ground Chile (such as piquin or a Mexican mix such as Tajin)
- 3 Limes (halved)
- For the Honey-Chiptole Ribs: In a medium bowl, combine the ketchup, honey, chipotle chiles, adobe sauce, garlic, olive oil, mustard, vinegar, Worcestershire, Maggi sauce, oregano, and pepper. Mix well.
- Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce into the bottom of the pan, then add the ribs and pour the remaining sauce on top. Cover tightly with foil and marinate for at least 30 minutes, or up to 24 hours; if marinating for more than 30 minutes, refrigerate the ribs.
- Preheat the oven to 350 degrees F. Roast the ribs, covered, for 1 1/2 hours.
- Remove the pan from the oven and carefully remove the aluminum foil, taking care not to get burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and roast, uncovered, for 30 minutes more, or until they are beautifully browned and sticky. Remove from the oven and let rest for 10 minutes.
- Slice the ribs into 2 to 3 bone pieces and serve.
- For the Crazy Street Corn: To grill the corn, prepare a medium fire in an outdoor grill or heat a grill pan over medium heat. Lightly brush the corn with the oil. Add the corn to the grill or pan and cook, turning every 3 minutes, until tender and slightly charred, 9 to 12 minutes. Alternatively, you can cook the corn in a big pot of boiling water until tender, 4 to 8 minutes, depending on the freshness of the corn. Remove the corn from the heat, or drain it, and pile on a platter, along with corn holders or thick wooden skewers.
- Serve with the garnishes so everyone can fix their corn the way they want. The traditional way is to spread on a layer of butter, then a layer of mayonnaise. Next, thoroughly cover the corn with the crumbled cheese, either by rolling the corn on a plate of the cheese or sprinkling it on. Finish with a shower of salt and ground chile, then a squeeze or two of lime juice.