Grilled Corn Ribs are a fun twist on classic corn on the cob, delivering smoky, juicy flavor with every bite.
These rib-like wedges curl beautifully on the grill, creating an irresistible snack or side.
Naturally fiber-rich and low in saturated fat, they’re also packed with plant-based goodness.
Quick to prepare and easy to customize with seasonings or sauces, this recipe is perfect for everyday meals, gatherings, or even meal-prep sides.
15-Minute Grilled Corn Ribs
Equipment
- 1 Long Tongs
- 1 Large Sheet Tray
- 1 Sharp Chef’s Knife
- 1 Cutting board
Ingredients
Corn Ribs
- 4 whole corn cobs cut into 8 riblets each
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dry pork rub or your favorite seasoning blend
- 4 tablespoons unsalted butter melted
Dipping Sauce
- ¼ cup full-fat Greek yogurt
- 2 teaspoons fresh lime juice
- 2 teaspoons chipotle in adobo finely chopped, with sauce
- 1 teaspoon mayonnaise preferably Duke’s or Kewpie
- ¼ teaspoon kosher salt
Instructions
- Prepare the Grill: Begin by setting up your grill for direct high heat cooking, aiming for a temperature between 450°F and 500°F (232°C – 260°C). If using a charcoal grill, spread the coals evenly to create a consistent heat source. For gas grills, preheat with the lid closed until it reaches the desired temperature. This step ensures that your corn ribs will cook quickly and develop a nice char without drying out.
- Safely Cut the Corn into Ribs: Cutting corn into rib-like pieces requires patience and caution. Place a damp kitchen towel under your cutting board to keep it from slipping. Trim off both the tip and the stem end of each cob. Slice each cob in half crosswise, creating two shorter sections that are easier to handle. Stand one half upright on the board and, using a very sharp chef’s knife, carefully slice it lengthwise in half. Then, cut those halves lengthwise again to form quarters. Each cob will yield eight riblets shaped like slender wedges. Repeat with all the cobs until you have 32 pieces.
- Season the Corn Ribs: Place the prepared riblets onto a large sheet tray. Brush the kernel side of each piece generously with extra virgin olive oil, which helps the seasoning stick and prevents the corn from drying out on the grill. Sprinkle the dry rub evenly over the ribs, about 1 teaspoon of seasoning per cob. Be sure to coat them thoroughly for bold flavor in every bite.
- Start Grilling – Kernels Down: Transfer the seasoned corn ribs directly onto the preheated grill grates, positioning them with the kernels facing down. Close the lid and let them cook for about 5 minutes. This first stage allows the kernels to soften slightly while developing a golden-brown char. The direct contact with the grates enhances the smoky flavor and creates those beautiful grill marks.
- Flip and Continue Grilling: After the initial sear, use long tongs to flip the riblets so the kernels face upward. Grill for an additional 8–10 minutes with the lid closed. During this stage, the ribs will start to curl into a banana-like shape as the heat causes the cob to contract. Keep an eye out for even browning—if your grill has hot spots, rotate the riblets around to avoid burning.
- Final Sear on the Cob Side: For the last stage, flip the ribs one more time so that the cob side is facing down. Grill for 2–3 minutes to finish cooking and deepen the char. At this point, the kernels should be soft and juicy, with a smoky aroma and slight crispness around the edges.
- Toss with Butter and Garnish: Once the corn ribs are fully grilled, remove them from the heat and place them in a large mixing bowl. Immediately drizzle the melted unsalted butter over the hot ribs, tossing gently to coat each piece. This step locks in moisture and adds rich, buttery flavor. For an extra touch, sprinkle fresh herbs, grated cheese, or additional seasoning before serving.
- Prepare the Dipping Sauce: While the corn is grilling, make the dipping sauce. In a small bowl, combine Greek yogurt, lime juice, finely chopped chipotle in adobo, mayonnaise, and kosher salt. Whisk until smooth and creamy. The yogurt provides protein and tang, the chipotle adds smoky heat, and the lime juice balances everything with freshness. This yields about ¼ cup of sauce, enough for 4 corn cobs (32 riblets).
- Serve and Enjoy: Arrange the buttery corn ribs on a platter and serve with the chipotle lime yogurt sauce on the side for dipping. The ribs are best enjoyed warm, with their smoky char balanced by the creamy, tangy dip. They make a perfect side dish, snack, or party appetizer that’s both fun to eat and visually striking.
Notes
- Always use a sharp, heavy-duty knife to cut corn safely; pressing firmly and slowly helps prevent slipping.
- A damp towel under your cutting board provides stability and reduces risk while slicing.
- Apply the dry rub generously but evenly; about 1 teaspoon per cob is ideal for bold flavor without overpowering.
- If grilling with charcoal, remember to rotate the corn ribs to prevent scorching in hot spots.
- For extra flavor, substitute melted butter with a flavored compound butter or lightly brush with BBQ sauce at the end.
- The corn ribs naturally curl as they cook, creating a fun, rib-like appearance that makes them visually appealing.
- This recipe is versatile: try experimenting with different spice blends like Cajun, taco seasoning, or garlic-herb.
- Serve immediately for the best texture; while still tasty when cooled, they’re best enjoyed hot and juicy.
- The dipping sauce can be made ahead of time and refrigerated for up to 3 days.
- If you want a lighter version, use olive oil spray instead of butter for finishing.
Chef’s Secrets for Perfect Results
The key to irresistible corn ribs lies in the cutting and grilling technique.
Always cut the corn carefully into uniform riblets, which ensures even cooking and prevents some pieces from over-charring while others remain undercooked.
Using high heat (450°F–500°F) creates the perfect balance of smokiness and tenderness.
Don’t skip the butter toss—it locks in moisture and enhances flavor.
For the dipping sauce, balance is everything; use full-fat yogurt for creaminess and chipotle for that signature smoky kick.
If you want restaurant-quality results, finish with a sprinkle of flaky sea salt or a dusting of smoked paprika just before serving.
Serving Suggestions for Any Occasion
Grilled corn ribs are versatile and can be enjoyed in many ways.
They make a fantastic BBQ side dish, pairing beautifully with grilled meats, seafood, or plant-based mains.
For a casual snack, serve them in a basket with the dipping sauce on the side, much like fries.
If you want to elevate the dish, top them with crumbled cotija cheese, fresh cilantro, and a drizzle of lime crema for a Mexican street corn twist.
They’re also a hit at parties and cookouts because of their fun shape and finger-food appeal.
Whether it’s a weekday dinner or a festive gathering, these corn ribs fit right in.
Storage Tips to Keep Them Fresh
Corn ribs are best eaten right off the grill, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, avoid the microwave, which can make them rubbery.
Instead, use a skillet over medium heat or place them back on the grill for a few minutes to restore their char and crisp edges.
The dipping sauce can also be stored in a covered container in the fridge for 2–3 days.
If you plan ahead, you can even cut and season the corn ribs a few hours before cooking, then keep them refrigerated until ready to grill.
Frequently Asked Questions
1. Can I make corn ribs without a grill?
Yes! If you don’t have a grill, you can cook corn ribs in an oven or air fryer.
For the oven, roast them at 425°F (220°C) for about 20 minutes, flipping halfway through. In the air fryer, cook at 400°F (200°C) for 10–12 minutes until golden and curled.
2. How do I safely cut the corn into ribs?
Cutting corn can be tricky since the cob is hard. Always use a sharp, sturdy chef’s knife and a stable cutting board with a damp towel underneath.
Work slowly, cutting the cob into smaller sections first before quartering them lengthwise. Never force the knife—apply steady pressure instead.
3. Can I make these corn ribs vegan-friendly?
Absolutely! Swap the butter for vegan butter or olive oil, and replace the yogurt and mayonnaise in the dip with dairy-free alternatives.
The smoky, spicy flavor still shines, making this an excellent plant-based snack.
4. What seasonings work best besides BBQ rub?
This recipe is highly adaptable. You can try Cajun seasoning for a spicy kick, taco seasoning for a Tex-Mex twist, or garlic-herb seasoning for a lighter, Mediterranean-style version.
Even a simple mix of chili powder, lime zest, and sea salt works beautifully.
5. Can I prepare the corn ribs ahead of time?
Yes. You can slice and season the ribs a few hours before cooking, then refrigerate them on a sheet tray covered with plastic wrap.
When ready to serve, just pop them on the grill. This makes them a great option for meal prep or entertaining.
