Slightly charred with a smoky dry rub. Dip these corn riblets in a sweet and spicy chili sauce for one incredible bite. Each ear of corn makes 4 corn ribs.
Ingredients
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The fresh ears of corn are covered in a spice mix of chili powder, smoked paprika, garlic powder, and cayenne. Get the Recipe: Corn Ribs
Shuck the Corn
Start by shucking the corn and removing any silk pieces stuck to the corn. Get the Recipe: Corn Ribs
Trim The End
Cutting off the end will make a flat base, making it easy to stand up the cob of corn and cut down through the center. If you leave the corn on its side and try to cut it will roll around. Get the Recipe: Corn Ribs
Cut the Ear in Half
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. This might take a minute or so per piece. Get the Recipe: Corn Ribs
Cut into Quarters
Lay the two halves flat and cut them in half again. Get the Recipe: Corn Ribs
Repeat with the Other Ears
Repeat with the remaining ears. I recommend 3 to 4 ribs per person or 6 is serving as a vegetarian main course. Get the Recipe: Corn Ribs
Brush on the Seasoning
Melt the butter in a small bowl (15 to 20 seconds in the microwave should do it). Add all the spices and salt. Get the Recipe: Corn Ribs
Grill Over Indirect Heat
Heat your grill to 400 degrees, add the seasoned corn ribs with one of the cut sides down and cook for 8 minutes. Turn the corn to the other cut side and cook for another 6 to 8 minutes. Get the Recipe: Corn Ribs
Make the Dipping Sauce
In a small bowl, whisk together all the dipping sauce ingredients. Season to taste with additional honey or hot sauce. Get the Recipe: Corn Ribs
Serve and Enjoy
Pile the corn ribs on a platter, garnish and serve with the dipping sauce. Get the Recipe: Corn Ribs
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