Introduction

Corn ribs are a fun and flavorful way to enjoy fresh corn on the cob. This recipe features tender corn “ribs” grilled or baked to perfection, then coated with a delicious garlic butter infused with herbs and spices. Perfect as a summer side dish or a tasty snack.

A white oval plate filled with about twenty pieces of grilled corn cut into small sections, each piece showing golden yellow kernels with charred black grill marks and sprinkled with chopped green herbs. On the right side of the plate, there is a small white bowl holding a smooth orange dipping sauce topped with finely chopped chives. The plate rests on a white marbled surface with scattered black pepper and herbs around. Nearby, there are small bowls containing more green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 whole corn cobs
1 Tablespoon neutral oil, plus more as needed
1/4 cup good-quality salted butter (60 grams)
1 Tablespoon freshly-minced chives, plus more for garnish (6 grams)
1 Tablespoon freshly-chopped parsley, plus more for garnish (6 grams)
2 teaspoons minced garlic (2 cloves)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne, more or less to taste
Freshly-cracked black pepper, to taste

Instructions

Step 1: Start by shucking the corn and washing the cobs thoroughly to remove any silky threads.
Step 2: Trim the ends off each cob. Cut each cob in half lengthwise. Then, stand each half upright and carefully cut it in half again straight through the center to create ribs. Place them cut-side down and cut lengthwise into individual ribs.
Step 3: For grilling: Preheat the grill to 375-400°F (190-204°C) and grease the grates with neutral oil. Brush all sides of the corn ribs with neutral oil. Place them kernel side down on the grill and cook 5-6 minutes until softened with charred spots. Flip to the cut side and grill 2-3 more minutes to encourage curling.
Step 4: For oven baking: Preheat the oven to 375°F (190°C). Grease a sheet pan with neutral oil and brush the corn ribs with oil. Arrange the ribs kernel side up on the pan. Bake for 20-25 minutes until tender. Then broil on high for 1-2 minutes to achieve charred spots.
Step 5: While cooking the corn, melt the butter in a medium skillet over low heat. Add chives, parsley, garlic, smoked paprika, cayenne, and plenty of black pepper. Stir often and cook for 30-60 seconds until fragrant.
Step 6: Drizzle the garlic butter over the cooked corn ribs, toss gently to coat, and garnish with extra chives and parsley. Serve immediately and enjoy!

Tips & Variations

Use a very sharp chef’s knife and work carefully to safely cut the corn ribs into uniform pieces.
Adjust the cayenne pepper based on your heat preference or omit for a milder flavor.
Try adding a squeeze of fresh lime juice over the finished ribs for a bright, tangy twist.
If you don’t have access to a grill, the oven method is an excellent alternative that delivers great flavor and texture.

Storage

Store leftover corn ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on a grill pan to retain some crispness. Avoid microwaving to prevent sogginess.

How to Serve

An oval white plate filled with many grilled corn pieces, each cut into small curved sections showing a mix of golden yellow kernels with charred black marks and specks of fresh green herbs sprinkled on top. In the upper right of the plate, a small round bowl created with a speckled beige texture holds a creamy orange sauce adorned with green herb bits. A woman's hand with red painted nails is dipping one corn piece into the sauce. The plate sits on a white marbled surface with black pepper flakes scattered around and a green cloth visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make corn ribs ahead of time?

Yes, you can prepare and chop the corn ribs in advance and keep them refrigerated. It’s best to cook and dress them with garlic butter just before serving for optimal flavor and texture.

What can I use instead of butter in the garlic butter sauce?

For a dairy-free option, substitute the butter with olive oil or a plant-based margarine. The herbs and garlic will still provide plenty of flavor.