BBQ Corn Ribs Recipe

If you’ve never tried Corn Ribs, you’re in for the ultimate treat! This playful, flavor-packed twist on fresh corn is smoky, buttery, and fun to eat—think of them as corn on the cob with swagger. Whether on the BBQ or baked in your home oven, these golden, curly corn planks are guaranteed to steal the show at any gathering.

Ingredients You’ll Need

The beauty of Corn Ribs is in their simplicity. Each ingredient plays a starring role—fresh, sweet corn brings juicy crunch, while bold seasonings and buttery garlic create a melt-in-your-mouth finish you’ll crave all summer.

• 4 whole corn cobs: Look for fresh, firm ears—these are the heart of your dish and deliver the signature juicy, sweet bite.
• 3 tbsp extra virgin olive oil: Helps the spices stick and adds richness; a little goes a long way for glossy, beautiful ribs.
• 1 1/2 tsp garlic powder: Builds instant savory depth and melds perfectly with the charred flavor.
• 2 1/2 tsp smoked paprika: For a gentle smokiness that’s just magical on hot, grilled corn. You can substitute regular paprika if needed.
• 2 tsp cooking/kosher salt: Amplifies sweetness and ensures those seasonings pop.
• 2 tsp black pepper: Gives a subtle fiery kick and balances the flavors.
• 50g/3 tbsp unsalted butter: This gets melted for the divine garlic butter coating.
• 1 garlic clove, finely minced: Real garlic in the butter is the secret to irresistible depth and fragrance.
• 2 tbsp parsley or coriander/cilantro (optional): Chopped fresh herbs for a burst of color and a touch of leafy freshness at the end.

Variations

One of the best things about Corn Ribs is how inviting they are to personal tweaks! From toppings to the spice mix, you can easily switch things up and truly make this recipe your own, whether you’re working with pantry staples or adjusting for allergies.

• Spicy Sriracha Ribs: Drizzle with a creamy Sriracha-mayo sauce or add chili flakes to the seasoning blend for extra heat.
• Cheesy Elote-Style: Just before serving, sprinkle ribs with cotija or feta, dust with a touch more smoked paprika, and finish with a squeeze of lime.
• Vegan Version: Swap the butter for your favorite plant-based block and use vegan mayo in the sauce—it’s just as dreamy!
• Lemon-Herb Twist: Replace the smoked paprika with lemon zest and Italian herbs for a zippy, bright take that pairs so well with seafood mains.

How to Make Corn Ribs

Step 1: Prepare and Cut the Corn

Start by placing a damp towel under your cutting board to prevent slipping—you want stability here! Trim the base and the pointed tip off your corn, then stand each cob upright. Using a sharp chef’s knife, carefully slice it down into quarters lengthwise (or halve for easier cuts, then quarter). Don’t rush this step—take your time and keep your fingers out of the line of fire.

Step 2: Toss and Season

Once you have your corn ribs, toss them gently in a large bowl with olive oil so they’re evenly coated. In a separate little bowl, blend together your garlic powder, smoked paprika, salt, and black pepper, then shower the seasoning mix over the corn—tossing between sprinkles for maximum coverage. Don’t be afraid to use your hands!

Step 3: Make the Garlic Butter

While the grill or oven gets hot, melt butter over medium heat in a small saucepan. Once it’s all golden and ready, stir in the minced garlic and let it sauté just long enough to release its magical aroma—about 20 seconds. You’ll be tempted to eat this by the spoonful, but save it for your corn ribs!

Step 4: Cook the Corn Ribs

For the most show-stopping results, toss your corn onto a preheated BBQ, kernel side down. Watch as they begin to curl and char—about 8 minutes for that signature curl and some golden spots. Then, flip and grill the cut edges for just 1 minute each. No grill? No problem: bake on a tray in a 200°C/375°F oven (180°C fan) for 25–30 minutes, kernel side up. The corn won’t curl quite as much, but the flavor is just as fabulous.

Step 5: Finish and Serve

Once your corn ribs are crisp and fragrant, pile them into a bowl and pour over the warm garlic butter, gently tossing for a lush, even coat. Finish with a flourish of fresh parsley or coriander, then stack high on a serving platter—these beauties are best eaten hot and messy, just like their meaty BBQ cousins!

How to Serve Corn Ribs

Garnishes

Finish your corn ribs with a flurry of chopped fresh parsley or cilantro for color and fresh flavor, or dust with an extra pinch of smoked paprika for a smoky visual pop. If you’re feeling adventurous, a quick grating of parmesan or cotija cheese brings a beautiful salty sparkle to the final plate.

Side Dishes

These corn ribs are sensational alongside grilled chicken, burgers, steaks, or veggie kebabs. They also complement simple summer salads, tangy slaws, baked beans, or even alongside a bowl of fresh guacamole for a festive, interactive meal.

Creative Ways to Present

Stack corn ribs high on a platter like a cheeky pile of fries, serve in a rustic basket lined with parchment, or arrange in an overlapping circle for dramatic effect. Offer a side of zesty dipping sauces—like creamy Sriracha mayo—for a serve-yourself bar that keeps everyone reaching for “just one more.”

Make Ahead and Storage

Storing Leftovers

Leftover corn ribs keep well for 3–4 days in the fridge, covered tightly. Let them cool completely before storing, and don’t worry if they lose some of that signature crunch—they’ll still taste absolutely delicious when re-warmed.

Freezing

I don’t recommend freezing corn ribs—the texture of the corn kernels can suffer, turning chewy or watery once defrosted. For best results, enjoy them fresh or within a few days from the fridge.

Reheating

To bring corn ribs back to life, pop them in a hot oven (200°C/375°F) or air fryer for 8–10 minutes, just until heated through and edges are sizzling again. A quick zap in the microwave works in a pinch, though they’ll be softer—not as crisp as the original, but still wildly tasty!

FAQs

Final Thoughts

If you’re looking for a new way to love corn, Corn Ribs are pure joy on a plate—smoky, buttery, and guaranteed to wow your crew. Fire up the BBQ or switch on your oven, have your favorite seasoning at hand, and dive in—trust me, you’ll want to make a double batch!

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