Corn Ribs
Sweet corn cobs are quartered into strips, seasoned with smoked paprika, and cooked until tender and curled, then tossed in warm melted garlic butter for a flavorful finger-food side.
Equipment
- Large sharp knife
- Non-slip cutting board
- Small skillet or saucepan
- large bowl
- BBQ grill or baking sheet
Ingredients
- 4 whole corn cobs
- 3 tbsp extra virgin olive oil
- 2 tbsp parsley or coriander/cilantro roughly chopped (optional garnish)
Seasoning
- 1 1/2 tsp garlic powder
- 2 1/2 tsp smoked paprika (or ordinary), plus more for garnish if desired
- 2 tsp cooking/kosher salt
- 2 tsp black pepper
Garlic butter
- 3 tbsp unsalted butter 50g
- 1 garlic clove finely minced
Instructions
Corn cutting
- Trim the ends on a secured cutting board, stand each cob on a flat end, and divide it lengthwise into halves, then quarters with a sharp chef’s knife. Keep your supporting hand above the cutting edge on the blunt spine, and pause if the cob shifts or the blade resists.
- Choose shorter ribs by cutting the trimmed cobs crosswise through the middle before making the lengthwise cuts. The shorter sections are easier to steady and give the blade a shorter path through the core.
Cooking
- Set the grill to high heat, or preheat a conventional oven to 375°F. The grill gives stronger browning, while the oven produces a gentler finish.
- Warm the butter in a small saucepan over medium heat until melted, stir in the minced garlic for 20 seconds, then remove the pan from the heat and keep the butter liquid. The garlic should release a fragrant aroma without turning dark.
- Stir the garlic powder, paprika, salt, and pepper together in a small bowl. A uniform color helps show that the spices are evenly combined.
- Coat the cut corn with olive oil in a large bowl, then add the seasoning in stages while turning the pieces between additions. Look for an even coating on the kernels and exposed cob, where some of the rub will collect.
- For grilling, cook the ribs with the kernels against the grate for 8 minutes or until charred patches appear, then turn them onto each cut side for 1 minute per side. You may hear light popping as the kernels brown and see the strips begin to curve.
- For oven cooking instead, arrange the ribs kernel-side up on a baking sheet and bake for 25 to 30 minutes. The kernels should become tender, although the pieces may curve less and show little char.
- Return the hot cooked corn to the large bowl and turn it through the warm garlic butter. The melted butter should coat the ribs with a glossy finish and release a fresh garlic aroma.
- Arrange the ribs on a plate and add the optional chopped parsley or cilantro if using. The kernels should feel tender with slight give when bitten, while the cob remains firm.
Notes
Cutting safety: Anchor the cutting board with a damp towel to keep it stationary. Cutting whole cobs crosswise into shorter sections first makes splitting the dense core significantly easier and safer.
Seasoning tip: Add the spice mixture gradually while turning the oiled pieces rather than dumping it all at once to prevent clumping and ensure even coating.
Storage: Store leftover cooked ribs in a sealed container in the refrigerator, keeping dips and garnishes separate so the corn does not absorb extra moisture.
Reheating: Warm leftovers in an air fryer or oven in a single layer to revive the exterior texture. Microwaving is not recommended as it softens the browned kernels.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.
Nutrition
Calories: 65kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 1.5gCholesterol: 6mgSodium: 150mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 180IUVitamin C: 3mgCalcium: 6mgIron: 0.4mg
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