These Corn Ribs are perfect whether you want to amp up your appetizer game or add some pizzazz to your side dish repertoire. The sweet, juicy corn on the cobs are cut into rib-like strips seasoned with a lip-smacking rub before being barbecued, oven-baked, or cooked in the air fryer. Then, to finish, they are generously drenched in a pool of melted garlic lime butter.
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Ingredients
For the Corn
4whole corn cobs
3tablespoonsolive oil
1tablespoonparsleyfor garnish
½-1teaspoonred pepper flakesoptional
2limes
For the rub
2teaspoonssmoked paprika
2teaspoonssalt
1teaspoononion powder
1teaspoongarlic powder
1teaspoonground coriander
1teaspoonblack pepper
½teaspoonbrown sugar
½teaspooncumin
¼teaspooncayenne pepper
For the butter
3tablespoonbutter
1clovegarlicminced
1½teaspoonlime zestfrom the limes you'll use for wedges
Instructions
Cutting the corn
Par-cook the corn first. Don't remove the husk of the corn. Place the cobs in the microwave and cook on a high setting for 5 minutes.4 whole corn cobs
Place a damp cloth or non-slip mat under your chopping board to stop it from moving about, and use a sharp knife.
Remove the ears of corn from the microwave and place the corn on a chopping board. Cut the stem end of the corn off about ½ inch/1.5cm from the bottom.
Use a cloth to protect you from the heat, and slide off the husk and the silks. They should glide off easily. Allow the corn to cool until it is easy to handle. (see this post for a video of this.)
Cut the corn in half around the middle and cut off the pointy end.
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. (Don't use your hand to hold the corn upright while cutting, as the knife could slip)
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 to cut the corn again. Repeat for each corn.
You'll be left with 8 strips (ribs) of corn per cob.
Make the garlic butter
Melt the butter in a small pan or skillet, add the minced garlic, and cook for 30 seconds. Turn off the heat, add the lime zest, and let the butter sit to absorb the flavors.3 tablespoon butter1 clove garlic1½ tsp lime zest
Adding the rub
Combine the rub ingredients in a small bowl and mix well.2 teaspoons smoked paprika2 teaspoons salt1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon ground coriander1 teaspoon black pepper½ teaspoon brown sugar½ teaspoon cumin¼ teaspoon cayenne pepper
Place the corn ribs into a large bowl and drizzle with olive oil, using your hands to toss them about until they are all coated.3 tablespoons olive oil
Gradually sprinkle over the rub, tossing it regularly so the coating on each rib is as even as possible.
To cook
Barbecue: Heat the barbie to high. Place the corn ribs on the grills of the barbecue kernel side down. Cook for 8-10 minutes, then turn and cook on the other sides for 1-2 minutes each. The corn should be blistered in places.
Oven: Preheat the oven to 450°F/230ºC. Place the corn ribs onto a large baking sheet and cook for 15-20 minutes, kernel side up.
Air Fryer: Preheat the air fryer to 375°F/200ºC. Cook the corn ribs in batches for 12-15 minutes, turning half way through.
To finish the dish.
Toss the cooked ribs through the garlic butter and transfer to a plate or platter.
Sprinkle over the parsley and red pepper flakes and serve with wedges of lime.1 tablespoon parsley½-1 teaspoon red pepper flakes2 limes