Corn ribs
User Reviews
5
Corn ribs
Description
The Corn ribs recipe involves cutting whole corn cobs into quarters or shorter rib-like pieces, then coating them with extra virgin olive oil and a seasoning mix of garlic powder, smoked paprika, salt, and black pepper. The corn is cooked either on a hot grill or baked at 200°C (375°F), letting the natural sweetness caramelize slightly while the spices deepen in flavor.
To enhance the flavor, a garlic butter is prepared by melting unsalted butter and briefly cooking minced garlic until aromatic. The butter can be brushed on after cooking to add richness and a fresh garlic punch. The corn ribs retain some crunch while the roasting gives a hint of char and smokiness from the paprika.
These corn ribs are handy finger foods suited to barbecues, casual dinners, or side dishes accompanying grilled meats. Garnishes such as chopped parsley or cilantro and additional smoked paprika add color and fresh herbal notes. Careful cutting is recommended to avoid injury, and using a wet cloth under the cutting board helps stabilize it. The recipe advises against freezing leftovers, suggesting refrigeration instead for 3 to 4 days.
Additional tips include cutting shorter ribs for easier handling and safety concerns when cutting. The recipe also suggests a creamy Sriracha sauce as a vibrant accompaniment for those who enjoy spicy dipping options.
Ingredients
- 4 corn whole 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 kosher salt cooking salt
- 2 tsp black pepper
Garlic butter:
- 50g/ 3 tbsp butter unsalted
- 1 garlic finely minced, clove
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
- Place a wet cloth under the cutting board to prevent slipping during corn cutting for safety.
- Use a sharp kitchen knife to cut corn ribs; avoid if the knife is dull to prevent accidents.
- Cutting shorter corn ribs (half-length) can make handling and cooking easier.
- Leftover corn ribs will keep refrigerated for 3 to 4 days; freezing is not recommended due to texture loss.
- Consider serving with creamy Sriracha sauce made from sriracha, mayo, and yogurt for added flavor.
User Reviews
Overall Rating
5
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