Recipe by Elizabeth Kurtz

Corn Ribs

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Corn Ribs
Parve Parve
Easy Easy
5 Servings
Allergens

No Allergens specified

40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

I’ve been following the many versions of this recipe on Instagram and TikTok, and it’s definitely a viral sensation that’s worth the frenzy. Once cooked, these have a bold and sweet flavor and are easy to eat. But keep in mind that corn cobs are very hard in the center, so they can be difficult to cut into halves and quarters. Make sure an adult does the cutting on a flat surface with a sharp and safe knife.

Ingredients

Corn Ribs

  • 1 tablespoon brown sugar

  • 1/2 tablespoon Pereg Smoked Paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 3 ears of corn, shucked

  • 2 tablespoons olive oil

Glaze

  • 2 tablespoons mayonnaise

  • 2 tablespoons barbecue sauce

  • 1 tablespoon Dijon or brown mustard

  • 1/2 tablespoon honey

Optional Garnishes

  • cilantro

  • parsley

  • crispy fried onions

  • sliced scallions

Directions

1.

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2.

In a small bowl, mix together the brown sugar, paprika, garlic powder, salt, and pepper. Set aside.

3.

Using a sharp knife, carefully halve the corncobs lengthwise (see note). Next, cut each half lengthwise, creating four pieces of the same size.

4.

Brush each piece with olive oil and then the spice mix so that the kernels are coated. Place on the prepared baking sheet.

5.

Cook the corn ribs until charred and the slices begin to curl (resembling ribs), 18–20 minutes.

6.

Meanwhile, prepare the glaze: In a bowl, mix together the mayonnaise, barbecue sauce, mustard, and honey.

7.

When the ribs are finished cooking, immediately brush lightly with the glaze. Transfer to a platter and garnish with cilantro, parsley, crispy fried onions, or scallions.

Notes:

Use a sharp knife to carefully cut each corncob in half or in quarters. It’s easiest to cut the cob (or break it) in half so that there is a strong, firm anchor to cut the corn. Some markets sell fresh corn already cut for this recipe, as it’s become a popular way to prepare corn.

Credits

Photography by Chay Berger

Recipe tags

corn corn ribs Elizabeth Kurtz
Corn Ribs

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