Corn Ribs Recipe

Every once in a while, I ask my followers what they might want to see in an upcoming video, and thats how the idea for these corn ribs came about. Thanks to dude fella for inspiring this video, where we use a game-changing technique to cut corn on the cob into rib-like pieces, making it easier to eat. Theres only one catch: if you dont know what youre doing, you could injure yourself. Some people might argue that the pleasure of eating corn this way makes the risk of losing a fingertip worth it but if you follow the instructions, you should be just fine. Always keep your fingers above the knife blade, and take your time. Even if you cut slowly, this only takes a few minutes per ear, which is much quicker than a trip to the ER. Once the corn is cut, you can season and cook it however you like. Trust me, youll never want to eat fresh corn any other way.

Heres how to make these incredible corn ribs:

Ingredients

Spice Mix:

• 2 teaspoons kosher salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper

Corn Ribs:

• 4 ears of fresh corn, shucked
• 1 tablespoon vegetable oil
• 4 tablespoons melted butter

Directions

Step 1: Start by stirring together the kosher salt, chili powder, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne pepper in a small bowl. Set the spice mix aside.

Step 2: Using a sharp knife, trim off both ends of each ear of corn to expose the cob. Stand each ear on its end and carefully cut it in half down the center, rocking the knife while applying gentle downward pressure.

Step 3: Stand each half of the corn on its cut end and cut each piece into quarters using the same technique. You should now have corn pieces shaped like ribs. Transfer them into a large mixing bowl.

Step 4: Drizzle the vegetable oil over the corn and sprinkle about 2/3 of the prepared spice mix over it. Toss the corn well, making sure the spices and oil are evenly spread over each piece.

Step 5: To cook on a charcoal grill, place the corn ribs on the grill until theyre hot and nicely browned. Alternatively, for an indoor option, preheat the broiler in your oven and adjust the rack to about 7-8 inches below the heat source. Line a baking pan with foil.

Step 6: Arrange the corn ribs on the prepared pan with the maximum number of kernels facing upward, towards the heat. If needed, use extra foil to prop up the ribs in the correct position. Sprinkle with additional spice mix if desired.

Step 7: Broil the corn on high for about 7 minutes or until the kernels start to brown in spots. After 7 minutes, remove the corn, rearrange the ribs so that the uncooked parts face up, and continue broiling for another 7-8 minutes until the corn is golden-brown with some charred spots.

Step 8: Once the corn is done, remove it from the oven and brush with melted butter. Season with the remaining spice mix, and enjoy!

Chef's Note: If you like, you can brush some barbecue sauce onto the ribs near the end of broiling to glaze them, just like regular pork ribs!

Nutrition Facts (per serving)

• Calories: 237
• Total Fat: 17g (21% DV)
• Saturated Fat: 8g (40% DV)
• Cholesterol: 31mg (10% DV)
• Sodium: 1001mg (44% DV)
• Total Carbohydrates: 23g (8% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 5g
• Protein: 4g (8% DV)
• Vitamin C: 6mg (6% DV)
• Calcium: 14mg (1% DV)
• Iron: 1mg (5% DV)
• Potassium: 265mg (6% DV)

Note: Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.