Grilled Corn Ribs with Avocado Mousse

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Grilled corn ribs are all about contrast — smoky edges, a soft center, and bold, punchy flavor from chili crisp oil. Paired with a chilled avocado mousse that’s smooth enough to spread but thick enough for dipping, this makes an eye-catching summer appetizer that eats like a chef-level snack.

This version skips any tricky cuts or deep-frying. The corn is grilled until it curls and chars slightly, then brushed with a post-grill mix of spices, olive oil, and chili crisp (including the crispy bits). The mousse is made first and chilled while everything else cooks, which gives it structure and chill without slowing down the process.

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You can smear the mousse straight on the plate with a spoon or offset spatula using a teardrop technique, then top with the corn and fresh lime. Garnish with toasted sesame seeds and cilantro for color and bite — it’s meant to be scooped and shared.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Mixing Bowl

• Blender or Hand Blender

• Corn

• Avocado

• Greek yogurt

• Olive oil

• Chili powder

• Garlic powder

• Onion powder

• Kosher salt

• Black pepper

• Lime

• Chili crisp oil (with crisps)

• Cumin

• Agave

• Toasted sesame oil

• Sesame seeds

• Cilantro

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DIRECTIONS

STEP 1: BLEND

• Add all mousse ingredients (except sesame seeds) to a food processor and blend until completely smooth.

• Transfer to a bowl, cover, and refrigerate while you prepare the corn ribs.

STEP 2: PREP

• Shuck each ear of corn and slice lengthwise into quarters.

STEP 3: GRILL

• Drizzle corn ribs with olive oil and season with kosher salt.

• Grill over medium heat until the ribs begin to curl, about 6–10 minutes.

• Increase to high heat and grill for 1–2 minutes to char.

• Flip as needed throughout.

STEP 4: SEASON

• Brush the grilled corn with 1 TBSP olive oil, lime zest, chili powder, garlic powder, onion powder, black pepper, and 2 TBSP chili crisp oil (with crisps).

• Finish with fresh lime juice.

STEP 5: TOAST

• Toast sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2–3 minutes. Set aside.

STEP 6: SERVE

• Add a dollop of chilled mousse to a plate and spread it with a teardrop smear across half the plate.

• Sprinkle with toasted sesame seeds.

• Layer on the corn ribs, garnish with chopped cilantro, and serve with fresh lime wedges.

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INGREDIENTS

Makes 2-4 servings

• 4 ears of corn

• Kosher salt, to taste

• 1 TBSP olive oil

• Zest of 1 lime

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp black pepper

• 2 TBSP chili crisp oil (with crisps)

• Juice of 1 lime (for finishing)

• 1 lime, cut into wedges (for serving)

• 1 TBSP chopped cilantro

AVOCADO MOUSSE

• 1 ripe avocado

• Juice of 1/2 lime

• 1.5 TBSP full-fat Greek yogurt

• 1/2 TBSP olive oil

• 1/4 tsp ground cumin

• 1/8 tsp toasted sesame oil

• 1 tsp agave

• Salt to taste

• 1 TBSP sesame seeds (toasted)

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