What a real cool idea! These corn ribs were a big hit at a recent patio party. The spice-rubbed and honey-drizzled corn “ribs” combined the best things about corn on the cob and barbecue ribs. And are a much more “civilized” approach when dining among friends.
The safest and easiest way to cut corn into “ribs” is to first trim the ends of husked corn on the cob so they’re flat. Cut the corn in the cob in half crosswise, and then stand the corn up on the widest cut side. Use a sharp knife to cut straight down lengthwise, then lay each half flat on your cutting board, and cut in half again lengthwise.
Make Ahead: The corn ribs can be cut up to a day in advance and stored in a large ziplock plastic bag in the refrigerator.
Grilled Corn Ribs with Honey Butter
Ingredients
- 4 ears fresh yellow corn, husked
- 6 Tbsp. extra-virgin olive oil, plus more for grill
- 1 tsp. black pepper
- 1 tsp. light brown sugar
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 2 1/4 tsp. kosher salt, divided
- 3 Tbsp. unsalted butter, melted
- 2 Tbsp. honey
- Thinly sliced scallions, for garnish
Directions
- Preheat grill to high (450°F to 500°F). Cut 1/2 inch off ends of each corn cob; discard trimmed ends. Cut each cob in half l
- crosswise. Working with 1 cob piece at a time, stand cob upright, and carefully cut in half lengthwise.
- Place cob halves, cut sides down, on cutting board; cut in half lengthwise again to create “ribs.” Repeat with remaining cob pieces. Place corn ribs in an even layer on a large rimmed baking sheet; set aside.
- Whisk together oil, black pepper, brown sugar, smoked paprika, garlic powder, cayenne pepper, and 2 teaspoons salt in a small bowl; brush evenly over corn ribs.
- Place corn ribs on oiled grates; grill, covered, turning often, until corn is charred and tender, 4 to 8 minutes. Arrange corn ribs on a serving platter.
- Whisk together melted butter, honey, and remaining 1/4 teaspoon salt in a small bowl. Drizzle butter mixture over corn ribs; garnish with scallions. Serve hot.
Recipe by Anna Theoktisto originally appeared in Food & Wine magazine, June 2024
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