Food and Recipes Veggies Corn Grilled Corn Ribs 5.0 (1) 1 Review Corn ribs are a fun and different way to enjoy classic corn on the cob. By Josh Miller Josh Miller Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His work has appeared in Southern Living, Food & Wine, Cooking Light, Taste of the South, and Southern Cast Iron magazines. Southern Living's editorial guidelines Published on May 31, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close 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 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. 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. Rate It Print