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Corn Ribs by

Tags: garlic, jalapeno, scallions, cilantro, corn


Veggie Box Corn (4 ears)
4 tbsp butter, melted
1 tbsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp salt
Dash of cayenne pepper
Sliced jalapenos, cilantro, cotija cheese, or scallions (or whatever you like!) for garnish
Sweet and spicy chili mayo
1/2 cup mayonnaise, sour cream, or greek yogurt
2 tbsp garlic chili sauce (or 2 tbsp sriracha with 1 clove of minced garlic)
1 tbsp honey or agave
1/2 tsp hot sauce of choice
Juice of half a lime


Shuck the corn and remove any silk strands. Use a large sharp knife to cut the bottom of the stalk (the thicker side) about 1/3 inch off at most. Stand the cob up on the flat end so it is vertical and carefully cut down through the core, rocking the knife back and forth (this might take a minute!) Lay the two halves flat and cut them in half again. Repeat with other cobs. Melt butter in a small bowl for 15-20 seconds in the microwave and add salt and spices. Brush onto the kernel sides of the corn. For the next step you can use a grill or oven. Grill: heat to 400F on medium flame. Add seasoned corn ribs with one of the cut sides down and cook for 8 minutes. Turn the corn to the other cut side and remove from direct heat or reduce heat to low then cook for 6-8 minutes. Oven: Preheat to 425F. Cover the bottom of a baking sheet with parchment paper/foil and place corn ribs cut side down in a single layer. Bake for 12 minutes then flip to the other cut side, bake an additional 6 -8 minutes. After grilling/roasting the outside should be lightly charred, and the ends curled in slightly. Sauce: In a small bowl, whisk together all the dipping sauce ingredients. Season to taste with additional honey or hot sauce. Pile the corn ribs on a platter with garnishes of choice and serve with the dipping sauce!

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