Easy Grilled Corn Ribs Recipe
Corn Ribs turn ears of corn into curled, charred, hand held ribs coated in a smoky spice blend and finished with hot garlic butter.
Servings 5 servings
Calories 275kcal
Ingredients
Corn Ribs
- 5 ears corn husked
- 4 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Garlic Butter Baste
- 4 tablespoons salted butter
- 1 clove garlic minced fine
- fresh parsley chopped, for garnish, optional
Instructions
- Preheat the Traeger or pellet grill to 400 degrees F.
- Trim a thin slice off both ends of each cob so the cobs sit flat and cut clean.5 ears corn
- Quarter each cob lengthwise into 4 long rib strips using a big, heavy chef's knife. Rock the blade back and forth through the cob instead of pressing straight down. If a cut is fighting you, stop and reposition. You should end up with 20 pieces.
- Put the corn ribs in a large bowl and toss with the olive oil until every piece is coated. The oil is what makes the seasoning stick.4 tablespoons olive oil
- Add the kosher salt, black pepper, chili powder, smoked paprika, onion powder, and garlic powder. Toss until the ribs are fully coated on all sides.1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon chili powder, 2 teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder
- Grill at 400 degrees F for about 25 minutes, until the edges char and the pieces curl up like little ribs.
- While the corn cooks, melt the salted butter with the minced garlic in a small pan.4 tablespoons salted butter, 1 clove garlic
- Brush the ribs with the garlic butter the second they come off the grill so it sinks in while they are hot. Sprinkle with parsley if using and serve immediately.fresh parsley
Notes
Use a big, sturdy chef's knife, not a serrated bread knife. Rocking the blade through the cob is easier and safer than hammering straight down.
The char on the edges is the doneness cue, and it is also the best part of every rib.
Fresh, plump ears of corn cut easier and curl better on the grill than older corn.
Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400 degree oven or air fryer for about 5 minutes.
For a street corn twist, finish with crumbled cotija cheese and a squeeze of fresh lime.
The char on the edges is the doneness cue, and it is also the best part of every rib.
Fresh, plump ears of corn cut easier and curl better on the grill than older corn.
Storage: keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 400 degree oven or air fryer for about 5 minutes.
For a street corn twist, finish with crumbled cotija cheese and a squeeze of fresh lime.
Nutrition
Calories: 275kcal