Grilled Corn Ribs with Honey Butter
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
Instructions
- 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
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
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
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
NOTE: Corn ribs can be cut up to one day in advance and stored in a large ziplock plastic bag in the refrigerator.