Easy Grilled Corn Ribs

Corn Ribs with dipping sauce sitting in a plate sprinkled with cotija cheese.

5 from 1 vote

Easy Grilled Corn Ribs

Grilled Corn Ribs are tender, savory, and oh so delicious. These are great tossed with a dash of melted butter or your favorite BBQ sauce.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, dinner

Cuisine: American, grilling, vegetarian

Servings: corn ribs

Author: Mary Cressler

Cost: $8

Equipment

1 Long Tongs
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

Preparation - How to Cut Corn Ribs: Be sure to use a stable cutting board when prepping the corn cobs. Use a kitchen towel underneath the board to make it non-slip. Cut the cobs in half and then stand them up to cut down on the cob to quarter.

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.

Grilling: Be sure to move and rotate the riblets around the grill if you have hot spots, especially important if using charcoal.

Alternative Flavors:

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