Grilled Corn Ribs with Spicy Butter
Ingredients
- Corn Ribs:
- 4 ears of corn husks removed
- 2 tablespoons vegetable oil
- Spicy Butter:
- 4 tablespoons unsalted butter melted
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Garnish:
- Fresh cilantro chopped
- Lime wedges
- Cotija cheese or Parmesan crumbled (optional)
- Extra chili powder
Instructions
- Preheat grill to medium-high heat (400°F).
- Remove husks and silk from corn. Rinse and dry.
- Cut each ear in half crosswise.
- Stand each half upright. Cut through center to split in half.
- Cut each half in half again (8 pieces per ear, 32 total).
- Brush corn pieces with vegetable oil on all sides.
- Mix melted butter, paprika, chili powder, garlic powder, onion powder, cayenne, salt, and pepper.
- Place corn on grill flat side down. Grill 3 to 4 minutes without moving.
- Corn will curl into rib shape.
- Flip. Brush generously with spicy butter.
- Grill 3 to 4 minutes until edges are crispy and charred.
- Flip again. Brush with more butter. Grill 2 to 3 more minutes.
- Remove from grill. Transfer to platter.
- Brush with remaining butter.
- Garnish with cilantro, lime, cheese, and chili powder.
- Serve immediately while hot and crispy.
Notes
- Use sharp knife for cutting through cob
- Cut corn in half first for easier handling
- Corn will curl naturally as it cooks
- Oil before grilling to prevent sticking
- Do not overcrowd grill
- Brush butter while cooking for layers of flavor
- Serve immediately for best texture
- Fresh corn only — frozen does not work
- Can bake at 425°F for 20 to 25 minutes
- Can air fry at 400°F for 10 to 12 minutes