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Corn Ribs are a game-changer! Have you been looking for a new and tasty way to prepare corn? This easy recipe is sure to impress with its delicious flavors and unique presentation. The corn is juicy and tender and the dipping sauce is the perfect balance. They also taste finger-licking delicious.
Whenever we host a backyard BBQ we like to have a unique side dish to accompany our mains. And don’t tell my kids, but I’m ALWAYS on the lookout for new ways to get them to eat their veggies! Grilled Corn is often on the menu (especially in the late summer months) and corn ribs have become a popular variation, thanks to the viral social media trend.
I was a little skeptical about this trend at first, because why mess with the classic corn on the cob?! Well, a local restaurant in my town had a corn rib dish on the menu that I tried a few weeks back and I’m still dreaming about it! I then understood what the hype was all about. It’s real my friends. I’m now a believer! And this is our take. I think you’re gonna love it as much as we do!
Table of Contents
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.
- 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.
Chef’s Tip
We strongly recommend you cut the corn cob in half (crosswise) first. If you try to halve the full-length cob it can be unstable and you may not get a straight cut. Cutting it in half crosswise first ensures you can cut it into riblets easily, you also have more portions, and it’s easier to eat.
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
- Prepare your grill for direct grilling targeting 450 – 500 degrees Fahrenheit in the cooking chamber.
- 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.
- 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.
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Pin ItFrequently Asked Questions (FAQ)
During recipe testing, we compared par boiling the corn first. The pre-boiled corn tasted drier after grilling, and it grilled in the same amount of time. So it proved to be an unnecessary step.
You can add a glaze or BBQ sauce to the ribs. Be sure to do so after they have fully cooked. Once they are done, brush with the glaze and let them cook one more minute on the grill. Then after one minute, remove them from the grill and glaze them one more time while they are resting. If you glaze with a BBQ sauce, we do not recommend using the garlic butter.
You will only eat the kernels with the core portion being too hard and dense. The core makes it easier to hold onto the riblets, but you don’t want to eat that part.
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Easy Grilled Corn Ribs
Equipment
- 1 Large Sheet Tray
Ingredients
- 4 whole corn cobs, (carefully cut into eight pieces, or "riblets" each)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons pork rub
- 4 tablespoons unsalted melted butter
Corn Dipping Sauce
- ¼ cup greek yogurt, (we recommend full fat)
- 2 teaspoons lime juice
- 2 teaspoons chipotle in adobo, (use both the liquid and peppers, finely diced)
- 1 teaspoon mayonnaise, (we recommend Duke's or Kewpie)
- ¼ teaspoon kosher salt
Instructions
- Preparation: Prepare your grill for direct grilling targeting 450 – 500 degrees Fahrenheit in the cooking chamber. Brush the prepared corn pieces with olive oil and season with the dry rub.
- Grill: 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 the shape of the riblets will have curved like the shape of a banana.
- Finish: Remove from the grill and immediately toss in a large bowl with the melted butter. Then plate with your garnish sprinkled over the top and serve with the corn dipping sauce.
Dipping Sauce
- Combine: In a small bowl, combine all the sauce ingredients and whisk to combine. This will yield 1/4 cup, which is good for 4 full corn cobs.
Notes
- Using your sharp knife, trim off the pointy end and the stem end.
- Lay the corn on the board, then cut the corn in half crosswise.
- Stand the halved corn upright on the cutting board. Now cut the corn in half straight down the cob, lengthwise. Then lay the corn down and cut it in half (lengthwise) again so the halves are now quartered. Repeat for each ear of corn.
- 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.
- If you want to finish with a BBQ sauce then be sure to glaze the corn ribs after they have cooked so they don’t burn.
- Add a compound butter (instead of melted butter) for a little more flavor when you toss it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These ribs are amazing. Just grab the riblets and then take a bite. The tangy dip is a very fresh pairing with the ribs.