Grilled Corn Ribs with Garlic Butter
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Meet my new favorite way to eat corn! These homemade corn ribs are smoky, juicy, and drizzled with lots of spiced garlic butter. Grill them for a smoky snack or bake them in the oven for a super easy appetizer. You’ll never eat corn another way again.
When good corn hits the market, I know we’ve actually reached peak summer. Strawberries can be deceiving but corn is always right. So when I found beautiful yellow corn last weekend, it was time to turn it into a happy little appetizer! Like my bacon and corn fritters or this loaded boat dip, corn is the star of the show here.
I think these ribs are usually served as a side dish, but recently I made them as an appetizer, and everyone raved. I don’t know why we’ve been eating corn off cobs this whole time. The ribs are so much easier and you can dip them in sauce!
This recipe is adapted from the grilled corn recipe I started making when I was in culinary school. They’re drizzled in salty butter, garlic, chives, parsley, and smoky spices. Ugh, they’re soOososo good. Especially if you serve them with other summer apps like grilled steak bites or these no-cook tortellini Caprese skewers!
Start with fresh corn
To make this recipe, you’ll need fresh corn on the cob. Look for corn that is long and skinny with because it’s way easier to cut. And once you shuck the corn, give it a good wash to remove as much as the silky threads as possible. Now you’re ready to slice them up!
How to cut the corn
Not going to lie, cutting the ribs can be kind of a pain in the ass lol. But I tested a few methods and this one makes it pretty simple! Just be careful and use a very sharp chef’s knife for safety.
Some corn cobs are easier to cut than others. If you get stuck, use your hands to gently rock the knife back and forth until it goes through the center of the cob. Be very careful and never place your hand at the base of the cob!
Grilling directions
Make sure to grill the cut sides of the cob for 1-2 minutes per side! It makes these ribs so much more flavorful.
Oven directions
If you don’t have a grill, these ribs are also super easy to bake! Just line them kernel-side up on a sheet pan. Bake at 375°F (190°C) for 20-25 minutes, until tender. (Head’s up, they won’t curl as much as they do on the grill!) Then, turn the broiler on HIGH and broil for 1-2 minutes, until you have some charred spots. Toss with garlic butter and enjoy!
Store leftovers in the fridge
Place any leftovers in an airtight container and refrigerate for up to 4 days. You can reheat leftovers in the microwave for 30 seconds. Or, cover them with foil and bake at 350°F (177°C) for 8-10 minutes.
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The Best Corn Ribs with Garlic Butter
Ingredients
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
Equipment
- Grill (optional)
Instructions
Cut the Corn Ribs
- Start by shucking the corn. Wash the cobs very well to remove any silky threads.
- Working one cob at a time, trim the ends off of each side. Then, using a very sharp chef's knife, cut the cob in half so you have two shorter cobs. Stand one of the short cobs upright. With your hands on top of the knife, carefully cut the cob in half straight through the center.
- Place both halves of the cobs cut-side down and cut them in half length-wise into "ribs". Repeat with the remaining corn cobs. If your knife gets stuck at any point, gently rock it back and forth until it goes through the cob. Be very careful and never put your hand under the knife at the base of the cob! (See the blog post for visual instructions.)
Grill Directions
- Preheat the grill to between 375-400°F (190-204°C). Grease the grates with neutral oil.
- Meanwhile, use a pastry brush to brush all sides of the corn ribs with neutral oil. Alternatively, toss the corn ribs & oil together in a large mixing bowl.
- Using tongs, place the ribs kernel side-down on the preheated grill and grill for 5-6 minutes, until the corn is softened and has some nice charred spots. Keep a close eye to make sure it doesn't burn!
- Flip the corn onto the cut side and cook for 2-3 more minutes, until the ribs 'curl'.
Oven Directions
- Preheat the oven to 375°F (190°C). Grease a sheet pan with neutral oil and set aside.
- Brush all sides of the corn ribs with neutral oil or toss everything together in a large mixing bowl. Line the corn ribs on the prepared sheet pan kernel side-up.
- Bake for 20-25 minutes, until the corn is tender. Then, turn the broiler to HIGH and broil for 1-2 minutes, until the corn has some charred spots. Head's up, it won't curl as much as it does on the grill.
Garlic Butter
- Add the butter, chives, parsley, garlic, paprika, cayenne, and lots of black pepper to a medium skillet. Heat over low, stirring often, until the butter is melted. Cook for 30-60 seconds, until the herbs are fragrant.
- Drizzle the grilled or oven baked corn ribs with the garlic butter. Toss and garnish with more chives and parsley. Enjoy!
