Intrigued by the strangely satisfying food trend taking over your feed? Prepare to be amazed because corn ribs are not only visually appealing but incredibly delicious!
Get ready to learn how to transform humble corn on the cob into a crispy, flavorful sensation that will have everyone craving more.
Ingredients
To nail these awesome corn ribs, we've got to round up some key players – the ingredients; here's what you will need! Four whole corn cobs are the base; they're our canvas!
Now for the magic touch. We need three tablespoons of extra virgin olive oil. This guarantees our seasonings stick and helps the corn turn golden. You'll require two tablespoons of either parsley or coriander/cilantro, roughly chopped, to make it look fancy.
Sprinkle in 1 1/2 teaspoons of garlic powder and 2 1/2 teaspoons – or even more! – of smoked paprika. Add two teaspoons each of cooking or kosher salt and black pepper. Don't be shy!
For the grand finale, the garlic butter, gather 50 grams/3 tablespoons of unsalted butter and one finely minced garlic clove. These ingredients are amazing, get them, and let's get cooking!
Corn Cutting & Cooking
OK, now that we've got all our stuff together—what a haul—it is time to make things happen. First, I cut off the base and pointy end. Safety first! Stand it upright and slice it in half, then half again for those rib shapes. Bang the knife to lock it in or rock it down. If you're nervous, I suggest shorter ribs. This is much easier than shucking the corn and removing the kernels.
Next up, I'll brush the ribs with olive oil in a bowl. Then, I sprinkle on the seasoning gradually, tossing to coat as best as I can. Don't fret if some sticks to the cob—it's gonna be the best part!
I either BBQ them, kernel side down, for 8 minutes to get those charred spots, or bake them kernel side up for 25 to 30 minutes. BBQs bring out the best color!
Garlic Butter Prep
Now, let's talk garlic butter – because what are ribs without a little indulgence? I promise, it's super quick to whip up, and it's what's going to make these corn ribs truly unforgettable!
First, melt your butter – about 3 tablespoons (50g) – in a small saucepan over medium heat. I like to use unsalted butter so I can control the saltiness later.
Next, you'll add the garlic. Here's what you gotta do:
- Mince one garlic clove finely. Yeah, I know, mincing can be annoying!
- Toss garlic into the melted butter and cook for about 20 seconds.
- Listen carefully! It should be smelling amazing, but don't let it burn!
Take the saucepan off the heat. I usually keep the garlic butter warm by placing it on the side of the BBQ. This is where the magic happens!
Serving
With the garlic butter ready and smelling divine, it's time to think about getting these corn ribs on the table! I like to pile them high on a plate. Sprinkle on some fresh parsley — or coriander if you're that way inclined! Now, grab a rib (or two, I won't judge) and chow down. You've earned it! Don't forget to suck all that seasoned garlic butter from the corn "bone." Trust me; it might just be the best part of the whole experience! It's like a flavor explosion you didn't know you needed. Consider a flavorful avocado salsa like Bill Granger's, which could offer a complementary coolness. And if you're feeling extra fancy, serve it with that creamy Sriracha sauce. It's just a mix of sriracha, mayo, yogurt, and a tiny pinch of salt. It's the pink sauce you see pictured above in the recipe notes. Enjoy!
Short Recipe Version
Prep time: 5 minutes
Cook time: 15 minutes
Serving Size: 2
Ingredients:
- 1 ear of corn, cut into quarters lengthwise
- 2 tablespoons garlic butter
- 1 tablespoon fresh parsley or coriander, chopped
- 1 teaspoon creamy Sriracha (optional)
Instructions:
- Cook corn ribs (grill, bake, or air fry) until tender and slightly charred.
- Slather with garlic butter.
- Top with parsley or coriander.
- Drizzle with Sriracha (optional).
Nutrition Information (per serving, estimated):
- Calories: 150
- Carbohydrates: 20g
- Protein: 3g
- Fat: 8g