It appears as though the internet has crowned a new summer food trend: Corn Ribs. While these are not actually ribs of corn cobs, they are cut in a way that makes them similar in size to individual ribs and therefore consumed in a way that resembles eating the meat off of the corn “bone,” aka the split corn cob centre that is attached to each rib. A fun way to consume corn on the cob that lends itself well to serving this beloved summer food for a crowd that may find it awkward to gnaw on an entire ear of corn and super easy to prepare once you have worked past the splitting of the corn cob portion. This recipe applies a simple honey butter finisher to the corn, but the sky is the limit here and pretty much any dressing/seasonings that you would typically use for whole corn cobs can be used.
Honey Butter Corn Ribs 4 Steps
To prepare the corn ribs, cut each corn cob in half down the middle, then stand each corn cob half vertically, making sure that the cutting board and knife are secure. Carefully split each corn cob half into quarters vertically, cutting right through the center of each cob. Repeat this process until all of the corn cobs have been cut into “ribs.”
Lightly season the corn ribs with salt and cook on a preheated and well-oiled grill until the corn kernels are cooked and lightly charred.
In a small pot, combine the butter, honey and chili flakes and cook just until all of the butter has melted.
Brush the honey butter onto each of the grilled corn ribs, sprinkle with the sliced scallions and serve.