Grilled Corn Ribs Recipe

Recent corn off the grill is a should for nearly each yard cookout. And whereas a flippantly charred ear of candy summer season corn actually wants no enchancment, we’ll admit that it might turn out to be a bit repetitive by the top of summer season. Enter grilled corn “ribs,” that are skinny lengthy strips of corn usual into rib-like items, then tossed with butter and seasonings that cling to each kernel and grilled to burnished perfection. In our recipe, we toss the ribs with a paprika- and garlic-laced butter earlier than grilling and topping them them elotes-style with a squeeze of lime, a wealthy Cotija crema, and a sprinkle of cilantro. They’re a formidable handed get together app or an excellent company-worthy platter.

How Did the Corn Rib Development Begin?

Whereas it isn’t clear who first determined to show corn into ribs, Momofuku Ssam Bar has been serving a deep fried model of corn ribs beginning in 2017. Since then they’ve caught on in recognition at eating places throughout the US, and have turn out to be a social media darling previously few years. 

There’s the plain novelty issue and visible attraction of corn ribs, however earlier than we began engaged on this recipe for them, we weren’t satisfied they have been price making at dwelling. Forming the ribs requires reducing by way of the cob a number of occasions, and reducing an ear of corn down its laborious, fibrous center can appear… a bit hazardous at first thought. However worry not. Our check kitchen colleague Julia Levy, who’s a seasoned recipe developer, put corn ribs by way of rounds and rounds of testing to seek out one of the best approach and suggestions for making this enjoyable, showy, and downright scrumptious dish approachable to organize at dwelling. Learn on for her suggestions for safely getting ready and cooking corn ribs at dwelling and for the complete recipe.

4 Ideas for Making Get together-Worthy Corn Ribs at Dwelling

1. Begin with a gradual reducing floor. Step one to reducing corn ribs is to make sure a secure and regular reducing floor. Safe a reducing board to the kitchen counter with a non-slip pad, moist paper towels, or a moist kitchen towel. Then prime the reducing board with one other clear kitchen towel that you’re snug getting messy. (Hold these fantastic tea towels folded of their drawer for one more use.) Now the ear of corn may be nestled into the towel. The tender material will maintain it securely in place when making use of strain to chop, extra so than a clean, slippery reducing board would.

2. Use a sturdy, sharp knife. Chopping corn ribs doesn’t require skilled knife abilities a lot as a little bit of muscle power and the best knife to forcibly reduce by way of the corn. Skip something with a skinny or versatile blade and attain for a sturdy chef’s knife with a heavier deal with or a cleaver (if you’re snug wielding one). Additionally ensure that your knife is correctly sharpened. Begin with a pointy blade and a hefty knife will reduce the quantity of strain it’s important to push down with when reducing by way of the cob. This in flip reduces your danger of your hand slipping whereas reducing. 

3. Toss with seasoned butter so as to add taste and promote browning. Arguably one of the best factor about corn ribs is that the lengthy strips present extra floor space for butter and seasonings to cling to. We bolster our butter with black pepper, paprika, and garlic powder for a savory, smoky taste. Tossing the ribs with the butter earlier than grilling additionally enhances browning. The skinny strips of corn cook dinner shortly and the fats within the butter accelerates exterior browning, serving to make sure that the ribs brown and cook dinner by way of on the identical time.

End with a Cotija crema. Right here at Critical Eats, turning ears of corn into elotes—the traditional Mexican road meals of corn on the cob charred on the grill, then slathered in a spicy and creamy chile-, garlic-, and Cotija cheese–spiked sauce is considered one of our favourite methods to eat corn. So, we’ve included these flavors into our corn rib preparation by drizzling a fast and simple Cotija crema over the grilled ribs earlier than serving. If Cotija cheese is unavailable, feta is strong stand-in, and in case you can’t discover Mexican crema, bitter cream will work effectively in a pinch. With a whiff of the grill nonetheless lingering, these corn ribs are positive to go quick.