Introduction

Corn ribs are a fun and flavorful way to enjoy fresh corn on the cob. Their curl and char make for a delicious snack or side dish that’s perfect for BBQs or weeknight meals. Coated in a smoky garlic butter, they’re sure to become a new favorite.

A close-up view of grilled corn pieces with a bright yellow color and dark char marks, coated with green herb bits. One piece is held by a woman's hand and is being dipped into a white bowl of creamy, light orange sauce with red spice sprinkled on top and small green herb pieces. The background shows more grilled corn pieces on a white marbled surface, with soft focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 whole corn cobs
3 tbsp extra virgin olive oil

2 tbsp parsley or coriander/cilantro, roughly chopped (optional garnish)
1 1/2 tsp garlic powder

2 1/2 tsp smoked paprika (or ordinary), plus more for garnish if desired
2 tsp cooking/kosher salt

2 tsp black pepper
50g / 3 tbsp unsalted butter
1 garlic clove, finely minced

Instructions

Step 1: Prepare the corn by cutting off both the base and the pointed end. Stand each cob upright, then cut it in half lengthwise, and then cut each half into two quarters to create the “ribs”. A sturdy knife and a stable cutting board help with this step.
Step 2: Heat your BBQ on high or preheat your oven to 200°C (375°F), 180°C (350°F) fan-assisted.
Step 3: Melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for about 20 seconds until fragrant. Remove from heat and keep warm.

Step 4: In a bowl, mix the garlic powder, smoked paprika, salt, and black pepper to create the seasoning blend.
Step 5: Place the corn ribs in a large bowl and toss with olive oil. Gradually sprinkle the seasoning over the corn, tossing between additions to evenly coat all sides and get the spices into the crevices.
Step 6: For BBQ: Place the corn ribs on the grill with the kernel side down. Cook for about 8 minutes until charred spots develop and the corn curls into ribs. Then cook each cut side for about 1 minute. For oven: Arrange the corn ribs kernel side up on a baking tray and bake for 25 to 30 minutes. The oven method produces less curl and no charring.

Step 7: Transfer the cooked corn ribs back into the bowl and pour over the warm garlic butter. Toss gently to coat.
Step 8: Serve the corn ribs piled on a plate, sprinkled with chopped parsley or coriander if using. Eat them like ribs, enjoying the seasoned garlic butter that soaks into the “bones”.

Tips & Variations

For easier cutting, try making shorter ribs by halving the corn lengthwise once instead of quarters.

Use smoked paprika for a rich, smoky flavor or regular paprika for a milder taste.
Try adding a pinch of chili powder or cayenne for a spicy kick.
Serve with a tangy pink sauce made from mixing mayonnaise and hot sauce for dipping.

Storage

Store leftover corn ribs in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C (350°F) until warmed through to maintain texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a pile of charred corn ribs on white parchment paper, with each rib cut lengthwise exposing the yellow kernels that have a mix of golden, brown, and black grill marks indicating a smoky flavor. The dish is sprinkled with chopped green herbs and a light dusting of red spice powder. In the top left, there is a white bowl filled with a creamy dipping sauce, topped with red spice and a drizzle of orange oil, creating a smooth texture contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Fresh corn works best for corn ribs due to its firmness and ability to curl when cooked. Frozen corn may not hold its shape well, resulting in a softer texture.

What if I don’t have a BBQ?

The oven method is a great alternative. While you won’t get the same charred spots or curling effect, baking the corn ribs at 200°C (375°F) still produces deliciously tender and seasoned results.