15-Minute Grilled Corn Ribs
These Grilled Corn Ribs are smoky, tender, and full of flavor with just the right amount of char. Tossed in melted butter and paired with a zesty chipotle lime dipping sauce, they make a crave-worthy side or snack. Ready in just 30 minutes, this recipe is simple, satisfying, and guaranteed to impress at any cookout or weeknight meal.
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.
