Corn Ribs

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Whole corn cobs: You can buy them with or without their husks. The corn is partially cooked first, making the ribs much easier to cut (see more cutting information in the next section). I prefer corn with the husk on it.
Red pepper flakes: Optional, but they add a nice kick to the corn and give you that street corn taste. (Red pepper flakes are called chilli flakes in the UK and Australia)
Lime: These add a zesty brightness to the sweet corn, giving you that street corn taste. Add some zest to the butter and use the limes to squeeze juice over the cooked corn ribs. I really recommend using fresh lime! 
Butter: I use unsalted butter, but use what you have available.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our cutting tips! Trust me, I have tried every way to do this, so you don't have to! 

• The fresher the corn, the easier they are to cut.
• Par-cook the corn first, as it makes it easier to cut. (I do this in the microwave as it works at removing the husk and silks, too! See here for details)
• Place a damp cloth or non-slip mat under your chopping board to stop it from moving about.
• Use a sharp knife.
• Cut the corn in half, around the middle, to give you smaller ribs and make cutting easier. 
• To cut the ribs, you want to make sure the ends of the corn are flat. So, cut off the pointy end.
• Don't hold the corn upright while cutting, as the knife could slip.
• Stand the corn upright and use your hand to bang the knife into the top of the corn. Then remove the blade and make a second cut that is perpendicular to the first (so you have made a cross on the top of the corn). 
• Keep banging the knife down through the corn until it's split in half. 
• Stand the corn upright again and locate the first cut you made at the top. Use this cut to slide your knife into and then bang the knife down again to cut the corn again. Repeat.
• You'll be left with 8 strips (ribs) of corn per cob.

Think of these as vegetarian rib, so you eat the kernels but leave the inner cob behind like you would when eating the meat from a pork rib while leaving the bone. 

Unlike whole corn on the cob, you don't nibble with your front teeth but more gnaw with your side teeth and then suck the butter from the tough cob. 

They aren't delicate or dainty to eat, but they are delicious!!! 

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Swap the seasoning rub: You can use another seasoning for these corn ribs. Taco, Jerk, Peri Peri, Cajun, or Moroccan spice blends all work fabulously. 
• Swap the butter flavor: Instead of garlic butter, use chipotle butter or a compound butter like this smoked chili butter.
• Add sauce: Instead of the seasoning rub and garlic butter, cook the corn ribs and then slather them in BBQ sauce buffalo sauce or dip them in ranch. We like to have a pot of sour cream with a little sweet chili sauce drizzled over it.