MOST VALUABLE SIDES From The Goat, Chef Ciege Eng suggests these delicious corn ribs, topped with lime crema.
Preparation: 1. Husk corn on the cob and cut the cob in half. Then, quarter each half lengthwise so you end up with eight pieces per cob. 2.Toss in a little olive oil and lightly season with Tajin spice and grill on medium-high heat for two to three minutes until the ribs are golden brown. 3.Once cooked, plate and finish with lime crema, queso fresco or cotija cheese, additional Tajin, cilantro, and lime wedges. 4. Zest and juice one lime 5.Whisk the lime zest, salt, and juice together with the sour cream 6. Use a spoon to drizzle over the top of the corn.
While potato chips and crudités are standard additions to any tailgate, side dishes are another way to really show off your party planning skills. Ingredients: Corn on the cob Olive oil Tajin Queso fresco or cotija cheese Cilantro Limes (optional) TAILGATE CORN RIBS Lime crema: 1 cup sour cream 1 teaspoon kosher salt 1 lime
86 | THE MOTHERLODE
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