BBQ Corn Ribs
Quartered corn cobs roasted until they curl into dramatic ribs, brushed with smoky chipotle butter, and finished on the grill. The viral cookout recipe that's as fun to eat as it is impressive to serve.
Ingredients
- 4 ears fresh corn, shucked
- 6 tbsp unsalted butter, softened
- 2 tsp chipotle powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp brown sugar
- ½ tsp salt
- 2 tbsp olive oil
- Cotija cheese, crumbled, to serve
- Fresh cilantro, lime wedges, to serve
- Hot sauce optional, to serve
Instructions
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1
Cut the Corn Ribs
Stand each ear of corn upright on a cutting board. Carefully cut each cob in half, then quarter each half lengthwise — you'll have 4 long 'ribs' per ear. Use a sharp, heavy knife and be careful; the cob is tough.
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2
Make Chipotle Butter
Mix softened butter with chipotle powder, smoked paprika, garlic powder, brown sugar, and salt until well combined. Set aside.
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3
First Roast
Preheat oven to 425°F. Toss corn ribs in olive oil and arrange cut-side up on a baking sheet. Roast 25–30 minutes until the edges start to curl and char slightly.
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4
Grill Finish
Brush corn ribs generously with chipotle butter and transfer to a hot grill or grill pan over high heat. Grill 4–5 minutes, turning occasionally, until nicely charred and the ribs have curled dramatically.
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5
Serve with Flair
Arrange on a platter. Crumble cotija cheese over the top, squeeze lime juice, and scatter fresh cilantro. Serve with extra chipotle butter and hot sauce on the side.
