BBQ Corn Ribs
Corn on the cob cut into curled "ribs" and grilled with a smoky spiced butter — a fun, finger-food twist on corn.
Ingredients
Serves
- 4 corn cobs, husked
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 60g unsalted butter, melted
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 30g grated parmesan (optional)
Method
- Stand each corn cob upright on a board and carefully cut lengthwise into quarters using a sharp, heavy knife (or halve, then quarter). Go slowly and keep fingers clear.
- Bring a large pot of salted water to the boil and blanch the corn quarters for 3 minutes. Drain well and pat dry — this softens them so they curl nicely on the grill and cook through without burning.
- Toss the corn ribs with olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper until evenly coated.
- Heat your barbecue or grill to medium-high, direct heat.
- Place the corn pieces cut-side down on the grill. Cook, turning every couple of minutes, until charred in spots and curling away from the cob, 8–10 minutes total.
- Brush the hot ribs with melted butter mixed with lime juice, then scatter with coriander and parmesan if using. Serve immediately while hot.
Notes
The corn will curl as it cooks because the cob dries and contracts faster than the kernels — that's the "rib" look. For a bigger kick, add a pinch of cayenne to the spice mix.