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Garlic Butter Corn Ribs with Charred Bits Recipe

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4.3 from 10 reviews

Deliciously seasoned corn ribs are a fun and flavorful side dish where corn is cut into rib-like sections, seasoned with smoked paprika and garlic powder, then grilled or oven-baked and finished with garlicky butter. The charred corn kernels burst with juiciness and the garlic butter sticks perfectly, providing a tasty twist on traditional corn on the cob that’s perfect for BBQs and casual meals.

Ingredients

Main Ingredients

  • 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 paprika), 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

Instructions

  1. Corn Cutting: Using a sharp knife and non-slip cutting board, first cut off the base and pointy end of each corn cob. Stand the corn upright and cut each cob in half, then each half in half again to create quarters—these will be the ‘ribs’. A method is to lock the knife’s tip into the top of the cob and carefully work it down. Alternatively, cut shorter ribs by slicing the cob in half lengthwise, then quartering each half.
  2. Preheat Cooking Surface: If using a BBQ, preheat to high heat. If using an oven, preheat to 200°C (375°F) or 180°C (350°F) fan-forced.
  3. Make Garlic Butter: In a small saucepan over medium heat, melt the butter. Add the finely minced garlic and cook for about 20 seconds until fragrant, then remove from heat and keep warm.
  4. Prepare Seasoning Mix: In a small bowl, combine garlic powder, smoked paprika, salt, and black pepper.
  5. Season Corn: Place corn ribs in a large bowl and toss with olive oil to coat. Gradually sprinkle seasoning mixture over the corn, tossing between additions to coat evenly, allowing seasoning to stick into the cob bits for extra flavor.
  6. Cook the Corn Ribs: For BBQ: Place corn ribs kernel-side down on the grill. Cook for about 8 minutes until charred spots appear and the corn curls slightly into rib shapes. Then grill each cut side for about 1 minute per side to develop char. For oven: Arrange corn ribs kernel-side up on a baking sheet and bake for 25 to 30 minutes until tender. Note that oven-cooked ribs will not curl or char as much as BBQ.
  7. Butter the Corn: Transfer the cooked ribs into a large bowl, pour the warm garlic butter over them and toss well to coat.
  8. Serve: Pile the glazed corn ribs onto a serving plate. Sprinkle with the chopped parsley or cilantro. Serve hot and enjoy by eating them like ribs, sucking the seasoned garlic butter off the cob bones for full flavor.

Notes

  • For safety, put a wet cloth under the cutting board so it does not slip. Use a very sharp kitchen knife to prevent accidents. Do not hold the corn with your hand underneath the knife while cutting.
  • If corn ribs break during cutting, it’s perfectly fine—they will still taste great.
  • For easier cutting, try making shorter ribs by halving the cob lengthwise before quartering.
  • A creamy sriracha dipping sauce can be made by mixing 2 tsp sriracha, 1/4 cup each mayonnaise and yogurt (or just yogurt) with a pinch of salt.
  • Leftovers keep well in the fridge for 3 to 4 days but are not ideal for freezing as texture may suffer.

Find it online: https://recipesbyliza.com/garlic-butter-corn-ribs-with-charred-bits-recipe/