The Best Corn Ribs with Garlic Butter
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.
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!
Notes
If you're sensitive to spice, reduce or omit the cayenne.
Fresh herbs are key in this recipe! They make the butter so flavorful.
Make sure to grill the cut sides of the cob for 1-2 minutes per side. It makes these ribs so much more flavorful.
Feel free to swap the herbs for basil, cilantro, or other soft herbs.
This appetizer is great with chipotle aioli, Sriracha mayo, or topped with feta.
Serving: 1corn rib, Calories: 21kcal, Carbohydrates: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 9mg, Potassium: 32mg, Sugar: 1g, Vitamin C: 1mg, Calcium: 1mg
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