Late-summer corn calls for a more outrageous preparation than boiling. Enter the Corn Riblet. These fun, smoky “ribs” are cut right from the cob and roasted or grilled until the kernels caramelize and curl slightly…. it’s like a veggie version of BBQ ribs. (meat eaters- don’t go hating on it till you try it!)
I love piling them on a big platter, drizzled with butter, an avocado sauce or go full on rib-style with a BBQ Sauce. Remember the napkins because you’ll need two hands to eat these juicy, finger-licking, delicious Smokey Corn Riblets.
Cutting the cobs into quarters creates the ‘rib’ effect. This is, admittedly, not easy. My tip is to cut the cobs horizontally first, creating two smaller cobs. Then stand each half up and carefully slice down the middle of the cob. Now you can lay each cut side on the cutting board and slice down the middle again. A sharp knife is a must …. and I’ve been known to engage a mallet for a little extra help.
Because of the cutting process, I don’t want to make corn riblets every time I eat corn, but their ‘wow’ factor is worth it a few times a year!
Happy eating,
Monique
Smoky Corn Riblets
4 raw corn cobs
3 tbsp olive oil
1 1/2 tsp garlic powder
2 tsp smoked paprika
2 tsp salt
2 tbsp melted ghee or vegan butter (for vegan option)
Optional toppings: flaked sea salt, fresh chives or cilantro, lime wedges, avocado or bbq sauce
Husk the corn cobs and remove the silk. Cut each cob into 8 quarters: Trim the ends so each cob sits flat on the cutting board. Cut the cob in half. Stand each half upright and carefully cut it in half lengthwise. Then cut each half lengthwise again to create four quarters. Place in a large ziplock bag.
Add the olive oil, smoked paprika, garlic powder, and salt to the bag. Seal the bag and shake well to coat every piece.
To cook: Corn ribs will curl slightly when grilled, but not when oven-roasted.
- Oven method: Preheat oven to 425°F . Arrange riblets in a glass pan or on a baking sheet, cut side down. Roast for 20–25 minutes, flipping halfway, until edges are caramelized and kernels are tender.
- Grill: Preheat grill to a medium-high heat. Carefully place riblets directly on the grill, kernal side down. Grill 8–10 minutes, flipping once, or until desired doneness is reached.
Place all the riblets on a platter and drizzle with the ghee, sprinkle with flaked salt and snipped chives. Option to squeeze fresh lime over the top and drizzle with avocado dressing.
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