BBQ Baby Back Ribs

• Remove biscuits from package. Using a rolling pin, roll out each biscuit into a 3-inch round. • Divide cheddar filling among biscuits. Using your fingers, fold over biscuits and pinch to close. Gently roll each stuffed biscuit into a ball. • Place close together seam sides down on a second lightly oiled baking sheet.

• Place sheet with ribs on middle rack; place sheet with biscuits on top rack. • Bake until ribs are warmed through and biscuits are golden and puffed, 15-18 minutes. • Keep ribs covered until ready to serve. • Remove sheet with biscuits from oven; drizzle with remaining melted butter, then sprinkle with remaining cheddar and remaining jalapeño to taste. • Return biscuits to top rack until dough is cooked through and cheese has melted, 2-3 minutes more. (It’s OK if some cheese oozes out.)

• Meanwhile, drain corn; pat dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add corn and remaining chili powder; cook, stirring occasionally, until corn is charred, 4-6 minutes. TIP: If corn begins to pop, cover pan. • Transfer to a large bowl. Set aside to cool. TIP: To help your corn cool down quicker, refrigerate until ready to use in step 5.

• Dice tomatoes. Trim and thinly slice scallions. Roughly chop cilantro. Zest and quarter lime. • Once charred corn has cooled to room temperature (or colder), stir in tomatoes, scallions, smoky red pepper crema, half the mayonnaise (all for 4 servings), half the cilantro, a squeeze of lime juice, and lime zest to taste. Season generously with salt and pepper.