Recipe- Smokey And Dry Corn Ribs

I am obsessed with this corn ribs recipe. Slightly charred with a smokey, not spicy, dry rub. Dip these corn riblets in our sweet and spicy chili sauce for one incredible bite. This delicious recipe can make a great side dish or summer appetizer.

Ingredients

4 ears of corn shucked
4 tablespoon unsalted butter melted
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
Sliced jalapenos, cilantro, cotija cheese, or scallions for garnish

Sweet and Spicy Chili Mayo

½ cup mayonnaise
2 tablespoons garlic chili sauce
1 tablespoon raw honey
½ teaspoon hot sauce
½ lime juiced

Method

- Using a sharp knife, cut the wide end of the cob (about ⅓ of an inch) to create a flat end.

- Stand the corn cob up on the flat end so it is vertical. Carefully cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise.

- Lay the cob halves flat with the center side down, cut in half lengthwise. Repeat with the remaining cobs. You will have 16 corn riblets in total.

- Mix together the melted butter, spices, and salt. Brush the butter on the corn rib pieces.

Grilled Corn Ribs

- Prepare a grill for medium heat and lightly oil the grates.

- Cook for 8 minutes and rotate the corn. Reduce the heat to low and cook another 6 to 8 minutes. The outside should be lightly charred and the ends curled in.

Oven Baked Corn Ribs

- Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper. Place the corn ribs on the baking sheet.

- Bake for 12 minutes and flip, bake an additional 6 to 8 minutes. The outside should be lightly charred and the ends curled in.

Sweet and Spicy Chili Mayo

- Mix together all the ingredients in a small bowl. Serve alongside the corn ribs, topped with garnishes.