We have a very easy way to grill and eat corn. These corn ribs are just strips of corn that curl up during grilling to resemble spare ribs.
We flavoured the corn with an easy dry rub, but you can probably think of more ways to add flavour. Try them, for example, with some grated cheese and a tasty dipping sauce.
Cutting the corncob into quarters is an exciting job. In any case, make sure you have a sharp knife. Then stand the cob upright and cut it in half. Then cut both those halves in half.
Do not try to hold the cob upright with the other hand while cutting. Make a cut at the top of the cob to have the blade in place, then keep both hands over the knife when you push the knife through the corncob.
The corn ribs don’t take a lot of work to grill. You grill them indirectly at 160 to 190ºC (320 to 374F) or directly over low heat until the kernels have softened. That’s all you need to do.
We serve the corn ribs with some sriracha mayonnaise. If you are going to make these corn ribs, let us know in the comments below. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.
- 2 corn on the cob
- 1 tbsp olive oil
For the dry rub
- 1 tsp sea salt
- 1 tsp smoked paprika powder
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion granulate
- 1/4 tsp garlic granules
For the sriracha mayonnaise
- 2 tbsp mayonnaise
- 1 tsp sriracha sauce
- 2 tsp of the dry rub
- 1 tbsp lime juice
- Cut the corn into quarters as described above.
- Mix the ingredients for the dry rub and keep 2 teaspoons aside. Mix the rest with the olive oil and brush over the corn.
- Prepare a barbecue with an indirect temperature of about 170ºC (338F).
- Mix the ingredients for the sriracha mayonnaise.
- Place the corn ribs on the grates and close the grid. Grill the corn for 20 to 30 minutes until the kernels have softened.