Easy Corn Ribs Recipe

Ingredients + Substitutions

See recipe card for full details on portions.

• Corn On The Cob – We use shucked whole corn cobs to start. But we will cut them in half and then quarter, so if you see the packaged corn cob cut in half, that will work too. You can use any variety of corn, once grilled there is little difference in flavor.
• Olive Oil – Olive oil acts as a binder and helps the seasoning stick.
• Seasoning – We use our pork seasoning with a balance of kosher salt, brown sugar, and spices like smoked paprika. It’s the same seasoning we use for smoked pork ribs, so we went with similar flavors.
• Butter – We use a simple garlic butter to toss with the finished corn ribs.
• Dipping Sauce – A mayo-based dip with some added ingredients is an easy way to add a bright flavor to the dish. We add chipotle, lime juice, and Greek yogurt for a delicious alternative to sour cream. You could even go with BBQ sauce for dipping if that’s your thing.
• Garnish – Fresh cilantro and cotija cheese are a great garnish.

How To Cut Corn Ribs

The key is to cut the corn into corn “riblets” so they are easy to grill and easy to eat (and also result in a similar shape as pork ribs). To do this successfully, and without losing a finger (or your sanity), is to use a good sharp knife. Each ear of corn will yield eight corn ribs.

Make sure you have a good and stable cutting board. Our catering tip is to place a kitchen towel under the cutting board, between the counter and the cutting board, to avoid it slipping. You can also use a cutting board with a rubber base.

1. Using your sharp knife, trim off the pointy end and the stem end.

2. Lay the corn on the board, then cut the corn in half crosswise.

3. Stand the halved corn upright on the cutting board. Now cut the corn in half straight down the cob. Then lay the corn down and cut it in half (lengthwise) again so the halves are now quartered. Repeat for each ear of corn.

4. Place corn ribs on a sheet tray. Coat the kernel side with olive oil as the binder and then sprinkle with your seasoning liberally. Plan 1 teaspoon of seasoning for each ear of corn.

Corn Ribs Dipping Sauce

Instead of making aioli from scratch, we combine our favorite ingredients, like Greek yogurt, with mayonnaise. It’s a brighter flavor than using straight-up sour cream. In a small bowl, combine all the ingredients and whisk to combine. This will yield 1/4 cup, which is good for 4 full corn cobs.

You can add whatever variations you like, including chipotle in adobo sauce, BBQ sauce, and sriracha. You name it. It will all go great with the grilled corn ribs.

How to Grill Corn Ribs

1. Prepare your grill for direct grilling targeting 450 – 500 degrees Fahrenheit in the cooking chamber. 
2. Place the seasoned corn directly on the grill grates over direct heat with the kernels facing down. Close the lid and allow to grill for 5 minutes. Then flip the corn with kernel side up and grill for 8 – 10 minutes or until they are browned. Then flip one last time onto the cob and finish for 2 – 3 minutes. The kernels of the corn should be soft, and in the shape of the riblets will have curved like the shape of a banana.
3. Remove from the grill and immediately toss in a large bowl with the melted butter. Then plate with your garnish sprinkled over the top.

Note: It’s probable if using charcoal some areas will be hotter than others. Use good long tongs and move and rotate the corn ribs around so you can evenly cook all of them.

If using a gas grill – follow the same directions. Turn burners to medium-high heat.

Finish With Melted Butter

In a large bowl toss the grilled corn ribs with melted butter. You can add some kosher salt if you want a little more flavor. Then serve with your favorite garnish and dipping sauce.

You can add any seasonings you like to spice up the butter, like cayenne pepper for heat.

Frequently Asked Questions (FAQ)