| Recipes |

Loaded Chili-Lime Corn Riblets

Recipe by Chaya Surie Goldberger

This recipe was inspired by the ever-popular loaded fries. When I created this recipe, I couldn’t make enough of it; my taste testers were eating faster than I was able to plate it. This is sure to make a statement at your next barbecue!


  • 8 ears corn
  • ½ cup olive oil
  • 1 Tbsp chili-lime spice (I used Rivky Kleiman’s Simply Gourmet)
  • 2 tsp chili powder
  • 1 Tbsp Moroccan paprika (in oil)
  • ½ tsp salt
  • fresh lime wedges, for serving


Cilantro Chili-Lime Dressing

  • 1½ cups fresh cilantro
  • 1¼ cups mayonnaise
  • ¼ cup sugar
  • ⅛ cup vinegar
  • 1 tsp chili-lime spice
  • ½ tsp salt


Crunch Topping

1 Tbsp oil

½ large red onion, very finely diced

2 jalapeño peppers, very finely diced

4 oz (110 g) beef fry, finely diced


Cut each corn in half, then each half into quarters. Mix the oil and spices together and rub the mixture well over the riblets. Marinate for 2 hours or overnight.

Place riblets onto a hot grill for about 5 minutes per side, or until slightly charred.

Place all dressing ingredients into a food processer and process until fine.

Heat oil in a sauté pan. Add the onion and sauté until golden and a tad crispy. Add the jalapeños and sauté for another 1–2 minutes. Remove from pan.

Add the beef fry to the same pot and sauté until crispy. Remove from the pot with a slotted spoon.

To plate, place all the riblets on a platter, drizzle with cilantro chili-lime dressing, sprinkle with the onion-jalapeño mixture, and top with beef fry. Place some lime wedges around the platter for those who want an extra splash of fresh lime juice on their riblets.


(Originally featured in Family Table, Issue 900)

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