Morita Compound Butter Corn Ribs
Marcela Valladolid
4-6 servings
45 minutes
Mexican
Side Dish
Easy
All the flavor of elote without needing the elote: roasted corn ribs brushed with morita compound butter and finished with cilantro, queso fresco, and Pica Maica.
Ingredients
For the Oil
- 1/3 cup olive oil
- 1 teaspoon Matriarca Sal de Colima
- 1 teaspoon Matriarca Onion Powder
- 1 teaspoon Matriarca Celery Powder
- 1 teaspoon Pica Maica (Chile lime powder)
For the Compound Butter
- 1 stick unsalted room temp butter
- 2 or 3 morita chiles (or dried chile of your choice), stemmed, seeded and blended in spice grinder to coarse powder
- 1 lime squeezed, juiced
- Salt and pepper to taste
To Serve
- Minced cilantro
- Queso fresco
- Pica Maica
- Lime wedges
Directions
- Roast corn ribs in 350°F oven until browned in spots, about 45 minutes.
- Transfer to serving platter and brush with morita butter while hot.
- Top with cilantro, queso fresco and Pica Maica.
