What is it?
Corn costillitas are ears of corn cut into small pieces that recall the shape of ribs. Cook them, then coat them with a spicy sauce before rolling them in a creamy, salty filling. It's the kind of dish you eat with your hands on a barbecue afternoon or as an appetizer to share at a party.
Origin
This recipe comes from Mexico, where corn holds a very important place in the kitchen. It is inspired by "elotes", the grilled street corn, but in a more convenient format to share. It's a modern adaptation that is mostly found at gatherings with family and friends across the country.
Why You'll Love This Recipe
- Simple preparation : No need for complicated techniques or special equipment.
- Perfect for groups : Everyone can take a "rib" and help themselves to their heart's content.
- Customizable : The spiciness level and toppings are easily changed.
- Accessible ingredients : You can find everything you need in most grocery stores.
Key Ingredients
- Corn : Fresh or frozen, it gives all the crunch and sweetness to the recipe.
- Chili de árbol : This dry chili brings spiciness and character to the sauce. You can also use another less hot pepper.
- Mayonnaise : It binds the filling and gives a smooth texture to the costillitas.
- Queso cotija : A crummy, salty Mexican cheese that adds flavor. Grated Parmesan cheese also works as a backup.
Conclusion
It is a perfect dish to discover another way of cooking corn and surprise your guests. Now here's how to make corn costillitas at home.
