Corn ribs

Name: Corn ribs
Yield: 16 ribs
Ingredients: 4 whole corn cobs; 3 tbsp extra virgin olive oil; 2 tbsp parsley or coriander/cilantro; 1 1/2 tsp garlic powder; 2 1/2 tsp smoked paprika; 2 tsp cooking/kosher salt; 2 tsp black pepper; 50g/ 3 tbsp unsalted butter; 1 garlic clove

User Reviews

5.0

105 reviews

Excellent

Servings
16 ribs
Course
Side Dish
Cuisine
American

Corn ribs

Kai Walton

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Recipe video above. Cutting the corn can be a bit daunting for first timers. But the eating experience is 100% worth it, I promise! Seasoned garlic butter plus juicy corn kernels bursting in your mouth with every bite, in a way you'll never get with whole corn - because the butter never really stays on the corn, does it??!PS Seasoning before you cook then dousing with garlic butter is essential for sheer amazingness you never thought possible from a vegetable.

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Ingredients

Servings

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:

50g/ 3 tbsp unsalted butter
1 garlic clove , finely minced

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Instructions

Corn cutting (Note 1 tips!):

Cut corn - Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. My way: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.
Easiest method - Cut half length ribs. Shorter ribs = easier to cut. See note 2.

Cooking:

BBQ (best!) or oven - Heat BBQ on high or oven 200°C/375°F (180°C fan).
Garlic butter - Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
Seasoning - mix in a small bowl.
Season corn - Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob - tasty "bone" sucking!
BBQ - Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots - watch it curl into "ribs"! Then cook each cut side for 1 minute.
Oven - Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
Butter it - Transfer corn back into the bowl. Pour over garlic butter and toss.
Serve - Pile onto plate, sprinkle with parsley then grab and eat like ribs! Optional pink sauce pictured in notes. Don't forget to suck all the seasoned garlic butter from the cob "bone" - it might be the best part. :)

Notes

Corn cutting safety notes! Put a wet cloth under the cutting board to make it non-slip. Use a sharp kitchen knife. If yours is blunt, don't make this - it's too risky. Make whole corn instead. Do NOT hold the corn upright with your hand under the knife. The knife jerks down fast when you cut down - you don't want to lose a finger!
Corn breakage? Doesn't matter! Still delicious :)
Easier method - Cut shorter ribs. Lie the corn on its side and cut it in half to create 2 shorter pieces. Then stand upright and cut into quarters. Much easier than cutting full length corns!
Pictured creamy Sriracha Sauce - 2 tsp sriracha + 1/4 cup each mayo + yogurt (or just yogurt) + pinch of salt.
Leftovers will keep for 3 to 4 days in the fridge. Don't think freezing is ideal, feel like there will be too much loss of quality.
Nutrition per rib (recipe makes 16 ribs).