Grilled Corn Ribs with Honey Butter
F
famousceleb.co
4 Servings
25 min Cook Time
Smoky, sweet, and fun to eat, these corn ribs, inspired by a dish at Basic Kitchen in Charleston, South Carolina, taste like a cross between buttery corn on the cob and barbecue ribs. A dry spice rub amps up the sweetness of the juicy grilled corn while adding a smoky flair. Eat the corn ribs just like you would meat ribs, nibbling around the tough, fibrous cob.
Ingredients
CORN COBS4 ears, husked
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Extra Virgin Olive Oil6 tbsp
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Ground black pepper1 tsp
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Light brown sugar1 tsp
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Smoked paprika1 tsp
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garlic powder1/2 tsp
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Cayenne Pepper1/4 tsp
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kosher2 1/4 tsp, divided
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Unsalted Butter3 tbsp, melted
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Honey2 tbsp
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Green onion, (scallion), bulb and greens, root removed, raw1 for, for garnish
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Instructions
Step-by-step guide
  1. 1

    Preheat grill to high (450°F to 500°F). Cut ½ inch off ends of each corn cob; discard trimmed ends. Cut each cob in half crosswise. Working with 1 cob piece at a time, stand cob upright, and carefully cut in half lengthwise. Place cob halves, cut sides down, on cutting board; cut in half lengthwise again to create "ribs." Repeat with remaining cob pieces. Place corn ribs in an even layer on a large rimmed baking sheet; set aside.

  2. 2

    Whisk together oil, black pepper, brown sugar, smoked paprika, garlic powder. cayenne pepper, and 2 teaspoons salt in a small bowl; brush evenly over corn ribs.

  3. 3

    Place corn ribs on oiled grates; grill, covered, turning often, until corn is charred and tender, 4 to 8 minutes. Arrange corn ribs on a serving platter.

    Timer: 8m
  4. 4

    Whisk together melted butter, honey, and remaining ¼ teaspoon salt in a small bowl. Drizzle butter mixture over corn ribs: garnish with scallions. Serve hot.

  5. 5

    NOTE: Corn ribs can be cut up to one day in advance and stored in a large ziplock plastic bag in the refrigerator.

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