Côtes de maïs grillées

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Corn Ribs


Photo:

Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Daley


Active Time:
25 mins

Total Time:
25 mins

Servings:
4 to 6

We’ve got a fun new way to enjoy one of summer’s best cookout sides,

grilled corn

. Cooking corn on the grill is tricky, because you have to rotate it about six times to get every side nice and charred. That us, unless you try these grilled corn ribs.

These quartered ears of corn look like tiny slabs of ribs, and they grill up nice and quick because they only have one side to get charred.



How Do You Make Corn Ribs?

To cut a corn cob into corn ribs, start by cutting one ear in half crosswise. Cut the pointy end off by about an inch. Working with one half at a time, turn it on its widest, flattest cut end. Carefully cut downward. Turn the two pieces cut side down, and cut in half again lengthwise. Repeat with remaining half.

Ingredients


  • 4


    ears

    fresh

    corn


  • 1/4


    cup


    unsalted butter

    , melted


  • 2


    tsp.


    kosher salt


  • 1


    tsp.


    smoked paprika


  • 1


    tsp.


    black pepper


  • 1/2


    tsp.


    ground cumin


  • Lime wedges


  • Fresh cilantro leaves

    (optional)

Directions

  1. Preheat grill to high (450°F to 500°F). Cut corn ears in half crosswise using a sharp knife. Trim about 1 inch from pointed ends; discard trimmed ends. Working with 1 half at a time, turn each piece of corn on its flattest, widest cut end, and carefully cut in half lengthwise. Turn corn halves cut sides down; cut in half lengthwise again. Repeat with remaining corn. Place corn ribs in an even layer on a large, rimmed baking sheet; set aside.

  2. Stir together melted butter, salt, paprika, pepper, and cumin in a small bowl; brush evenly over corn. Place on oiled grates; grill, uncovered, turning often, until corn is charred and tender, 6 to 8 minutes. Squeeze lime wedges over corn ribs; sprinkle with cilantro, if desired.