Description
These best corn ribs with garlic butter are a delicious and fun way to enjoy fresh corn. Cut into rib-like sections, the corn is either grilled or oven-baked to achieve tender, charred kernels before being generously coated with a flavorful garlic herb butter. Perfect as a unique side dish or appetizer, these corn ribs offer a smoky, buttery, and mildly spicy taste that’s sure to please any crowd.
Ingredients
Scale
Corn Ribs
- 6 whole corn cobs
- 1 Tablespoon neutral oil, plus more as needed
Garlic Butter
- 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
- Cut the Corn Ribs: Start by shucking the corn and washing the cobs well to remove any silky threads. Trim the ends off each cob, then cut each cob in half lengthwise to create shorter cobs. Stand one short cob upright and carefully cut it in half straight down the center. Place both halves cut-side down and cut each into rib-like strips lengthwise. Repeat with all cobs, using caution with your knife as you cut.
- Grill the Corn Ribs: 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 the ribs kernel side-down on the grill and cook for 5-6 minutes until softened and nicely charred. Flip the ribs so the cut side is down and grill for 2-3 minutes more until they curl slightly.
- Oven Bake the Corn Ribs (Alternative Method): Preheat oven to 375°F (190°C) and grease a sheet pan with neutral oil. Brush the corn ribs with neutral oil and place kernel side up on the sheet pan. Bake for 20-25 minutes until tender. Then switch the broiler to high and broil for 1-2 minutes to achieve charred spots. Note that baking will not cause the ribs to curl as grilling does.
- Prepare the Garlic Butter: In a medium skillet over low heat, combine butter, chives, parsley, minced garlic, smoked paprika, cayenne, and a generous amount of freshly cracked black pepper. Stir often as the butter melts, cooking for about 30-60 seconds until herbs are fragrant.
- Finish and Serve: Drizzle the garlic butter over the grilled or baked corn ribs and toss to evenly coat. Garnish with additional minced chives and parsley before serving. Enjoy the flavorful, tender, and smoky corn ribs as a unique side or appetizer!
Notes
- Use a very sharp chef’s knife for clean cuts and to prevent slipping.
- Handle knife cuts carefully; never put your hand under the knife when cutting ribs to avoid injury.
- Adjust cayenne pepper to your preferred heat level or omit for no spice.
- If grilling, monitor closely to prevent burning as sugars in corn can char quickly.
- Oven-baking is a great alternative for indoor cooking and yields tender ribs, though they will not curl as much as grilled ones.
- Butter can be swapped for a dairy-free alternative to make this recipe vegan, but flavor and texture will differ.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Keywords: corn ribs, grilled corn, garlic butter corn, corn side dish, smoky corn ribs, summer grilling recipe
