Elote Ribs | Giant National Capital Barbecue Battle

Elote Ribs


Corn on the cob

Olive oil

Fuego Takis

Cotija cheese


Chipotle Mayo


  1. Cut corn vertically into 4 wedges
  2. Mix 4 tbsp olive oil with crushed fuego takis
  3. Coat wedges with mixture and bake at 400degrees for 25 minutes
  4. Add chipotle Mayo, sprinkle cotija cheese and chopped cilantro