Fresh from the Kitchen: Recipes & Food Inspiration
- Big smoky flavor from simple ingredients: fresh corn, smoked paprika, butter, garlic, and parsley.
- Cut cobs into fourths carefully using a sturdy knife and a rocking motion; keep pieces attached to the cob.
- Grill kernel side down over charcoal at medium-high heat until lightly charred, about ten minutes total; watch closely.
- Pour hot melted garlic butter over ribs, toss, garnish with fresh parsley, and serve immediately for best flavor.
It’s official, this corn ribs recipe is officially my family’s favorite new way to eat corn on the cob. We ate the entire.freakin.pan.
Think smoky, generously seasoned strips of sweet corn grilled until charred and then drenched in melted garlic butter. Once you taste them, you’ll see why these had the internet in a chokehold a few summers ago.
My only regret is that I waited so long to give them a try!
Why You’ll Love This Corn Ribs Recipe
So fun to eat. It really does feel like eating a plate of “ribs” in corn form. Even the core of the corn soaks up the savory garlic butter. My kids sat there sucking on the buttery, seasoned corn well after finishing the corn. This takes “seasoned to the bone” to a new level.
Big flavor, yet simple ingredients. I love that this corn ribs recipe only needs a few ingredients with such a bold flavor payoff. Just fresh corn, spices, butter, garlic, and parsley.
Perfect for parties. These corn ribs look irresistible, piled high on a platter, and judging how we devoured this whole pan, they WILL go fast! They would be great for cookouts and seafood boils.
Easy to customize. After making this corn ribs recipe, I can see how easy they would be to customize. You can make them cheesy, spicy, or turn them into street corn with cojita cheese, mayo, lime, and chili powder.
Watch Me Make This Corn Ribs Recipe From Start To Finish
(video coming)
Step into my kitchen, and I’ll show you just how easy it is to make these corn ribs. Along with how to know when they are ready to pull from the grill for the best smoky flavor!
How To Cut Corn Ribs
Here’s the hard and honest truth: Cutting corn ribs is a pain in the you-know-what! I definitely said a few “colorful” words and almost thought about giving up. I’m so glad I didn’t!
Be very careful and take your time. Here’s the easiest method I’ve found for cutting corn ribs.
- First, cut both ends off the corn so that it can stand upright. Be sure to use a sturdy cutting board that won’t slide around.
- Next, stand the corn up and wedge a sharp and heavy knife through the center of the cob.
- Carefully, rock the knife back and forth, and apply firm pressure until it slices through the center of the cob. (You will need some muscle for this part)
- Once the cob is cut in half lengthwise, repeat with the halves. Cut down the center of each half, using the same firm rocking motion. (Never put your fingers under the blade)
- You should now have the corn cut into fourths. Each piece should still be attached to a strip of cob.
- Some pieces may come out shorter, broken, or a little crazy looking as you get the hang of it. That’s ok. They’ll still be delicious!
Here’s What You’ll Need
INGREDIENTS
- Whole fresh yellow sweet corn on the cob, husk and silk removed
- Olive oil
- Seasoning mix (smoked paprika, black pepper, garlic powder, kosher salt, onion powder, seasoning salt)
- Salted butter
- Minced garlic
- fresh parsley
How To Make Corn Ribs
- Preheat the grill. Preheat a charcoal grill to medium-high heat.
- Prepare the Corn. Cut the corn cob into fourths.
- Season the Corn. Brush the corn with olive oil to lightly coat it all over. Mix the seasonings and sprinkle them generously over all of the corn. Tossing to get it distributed.
- Make the Garlic Butter. In a skillet, melt the butter and add the garlic. Cook until garlic is fragrant. Set aside. ( You can keep this warm on the grill if desired)
- Cook The Corn. Place the corn (kernel side down) on the grill over direct heat and cook until the ribs begin to curl and are lightly charred. Remove from the heat and place them on a baking sheet.
- Drench with Butter & Garnish. Pour the melted butter over the corn and toss to coat. Garnish with fresh parsley. Serve immediately.
Mo’s Recipe Tips
Use fresh, firm sweet corn. The sweetness of the corn mixed with the smokiness of the seasonings and garlic butter is what makes these corn ribs incredible. Fresh corn gives the best texture!
May God be with you when cutting this corn. Who knew it was so tricky to cut corn into fourths length-wise? IT IS!! Please be careful. I kept thinking, “Who invented this stupid, dangerous recipe?!” Thankfully, my husband cut most of them. I almost gave up, but so glad I didn’t. It really is fun eating the long strips of corn. You could also cut the corn in half for shorter corn ribs, which would be much easier to cut.
Season generously. You can pretty much use any of your favorite seasoning salt blends, just make sure you season the corn generously all over.
Make them on the grill. I tried making a few in the air fryer and oven, and the grill is the KING DADDY! Charcoal just does something to these corn ribs that the oven and air fryer could NEVER! They were still good though lol.
Common Corn Ribs Questions
What do corn ribs taste like? Corn ribs taste like corn on the cob, but since they are cut in fourths, more of the corn gets covered in the seasoning and butter, plus it gets charred more, which creates a bolder flavor.
Can you make corn ribs in advance? This corn ribs recipe is best served immediately, hot and buttery! You can (and should) go ahead and cut the corn so that it’s ready to season and throw on the grill when you are ready to serve it. It only needs a few minutes to cook. You can also mix the seasoning and garlic butter ahead of time.
Can I use frozen corn? Fresh corn is best for corn ribs. Frozen corn and come out mushy.
Ready To Make This Corn Ribs Recipe?
These buttery, seasoned corn ribs are such a fun and delicious way to serve fresh corn! Make more than you think you’ll need if serving for a crowd because they disappear fast!
Grab the recipe below and leave a comment if you decide to give them a try!
Get the Recipe:
Sweet, Smoky Corn Ribs Recipe
This easy grilled corn ribs recipe is sweet, smoky, and drenched in garlic butter. Perfect BBQ corn ribs for cookouts.
- 8 whole fresh yellow sweet corn on the cob (husk and silk removed)
Seasoning Blend
- 4 teaspoons smoked paprika
- 1 tablespoon garlic powder
- ½ teaspoon onion powder
- 1½ teaspoons black pepper
- 2 teaspoons seasoned salt (Like Lawrys)
- 1 teaspoon sea salt
- olive oil (enough to lightly coat the corn)
Garlic Butter
- 8 tablespoons salt butter (I used Kerry Gold)
- 2 teaspoons minced garlic
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Preheat a charcoal grill to medium-high heat (about 375-425 F.)
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Slice each ear of corn length-wise into fourths and place the corn on a baking sheet (See notes about cutting the corn). Set aside.
8 whole fresh yellow sweet corn on the cob
-
In a small bowl, combine the seasoning mix (except for the olive oil). This is just a basic mix; feel free to tweak to your liking.
4 teaspoons smoked paprika, 1 tablespoon garlic powder, ½ teaspoon onion powder, 1½ teaspoons black pepper, 2 teaspoons seasoned salt, 1 teaspoon sea salt
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Brush the corn very lightly all over with olive oil and sprinkle generously with the seasoning mix. Toss to coat. Set aside.
olive oil
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To make the garlic butter, melt butter in a skillet and then add garlic.
8 tablespoons salt butter, 2 teaspoons minced garlic
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Cook until garlic is softened and fragrant. Remove from heat but keep warm.
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When the grill is ready, place the corn on the grill, kernel side down, and grill for about 3 minutes to get a good char. Turn and cook until all sides are charred (if desired), about 10 minutes total. The corn will curl up as it cooks.
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Keep a close eye on them, as the corn ribs can burn fast.
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When corn is tender and lightly charred to your liking, remove from the grill and place on a baking sheet.
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Drizzle the hot corn with the melted garlic butter and garnish with fresh parsley.
¼ cups fresh parsley
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Serve immediately.
Mo’s Recipe Tips
Use fresh, firm sweet corn. The sweetness of the corn mixed with the smokiness of the seasonings and garlic butter is what makes these corn ribs incredible. Fresh corn gives the best texture!
May God be with you when cutting this corn. (see photos in post to see how to cut corn ribs) Who knew it was so tricky to cut corn into fourths length-wise? IT IS!! Please be careful. I kept thinking, “Who invented this stupid, dangerous recipe?!” Thankfully, my husband cut most of them. I almost gave up, but so glad I didn’t. It really is fun eating the long strips of corn. You could also cut the corn in half for shorter corn ribs, which would be much easier to cut.
Season generously. You can pretty much use any of your favorite seasoning salt blends, but just make sure you season the corn generously all over.
Make them on the grill. I tried making a few in the air fryer and oven, and the grill is the KING DADDY! Charcoal just does something to these corn ribs that the oven and air fryer could NEVER! They were still good though lol.
Recipe adapted from Recipe Tin Eats! Thanks, girl! I’m sold!
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