Corn Ribs

By Melissa Knific

Updated August 19, 2024

  • Christopher Testani for The New York Times. Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4(274)
Comments
Read comments

For a more novel approach to corn on the cob, these corn ribs are a fun, flavorful way to eat the juicy summer staple. Shucked ears of corn are quartered, coated in a barbecue-inspired spice blend, charred on a grill and tossed in butter. As they cook, the corn ribs curl, resembling pork ribs, thus earning their name. (They’re also eaten similarly, as the cob functions similarly to the pork bone.) A fair warning: Preparing corn ribs takes patience and a very sharp knife. The cobs should be patted dry before slicing, as slippery kernels will create even more instability for the tall, teetering cobs. Reach for a large chef’s knife, if you’ve got one, and make sure it’s newly sharpened for easier (and safer) slicing. Use a rocking motion to slowly slice through the center of the cobs — and don’t rush it. Serve the corn ribs as is, or with a creamy, spicy or herby dip.

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Ingredients

Yield:4 to 6 servings

  • 4 ears corn, shucked

  • 2 teaspoons kosher salt

  • 2 teaspoons smoked or sweet paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon black pepper

  • ¼ teaspoon cayenne pepper (optional)

  • 2 tablespoons vegetable oil

  • 4 tablespoons salted butter, cubed, or garlic butter

  • Fresh parsley or cilantro (optional), chopped, for serving

  • Sriracha mayonnaise, ranch dressing or green goddess dressing (optional), for dipping

Ingredient Substitution Guide

Preparation

  1. Step 1

    Bring a large pot of water to a boil. Prepare an ice bath by filling a large bowl with ice and cold water. Once water is boiling, add corn and boil for 5 minutes. Using tongs, remove cobs and transfer them to the ice bath until just cool. (Boiling the corn helps soften the cores so the corn ribs are easier to slice.)

  2. Step 2

    Meanwhile, in a small bowl, combine salt, paprika, garlic powder, onion powder, black pepper and cayenne (if using). Heat a grill or large grill pan to medium-high.

  3. Step 3

    Thoroughly dry the corn, then, using a very sharp, large knife, trim both ends of each ear of corn. On a flat, stable surface, stand up one ear of corn vertically and carefully slice it in half lengthwise. (Do this slowly, using a rocking motion. If you feel more comfortable, the ears can first be cut crosswise into two smaller cobs before this step.) Place each half on the surface, flat side down, and slice each in half lengthwise. Each ear of corn will produce 4 ribs (or 8 if they’re halved crosswise first, for ease).

  4. Step 4

    Transfer corn ribs to a large bowl, drizzle with the oil and gently toss to coat. Sprinkle with the spice mixture and toss again.

  5. Step 5

    Grill corn (covered, if using a gas grill), kernels side down, until charred in spots, 4 to 6 minutes.

  6. Step 6

    Immediately return grilled corn ribs to the large bowl and gently toss with the butter until melted. Serve warm, sprinkled with fresh herbs and with a sauce for dipping, if desired.

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Ratings

4 out of 5
274 user ratings
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Comments

Nancy L

Cutting corn cobs this way is dangerous. I once tried to slice a tall piece of chocolate this way, and sliced off some of my index finger when the nice slipped. Place the cob flat on a cutting board and cut it in half that way. Much, much safer.

Steve J

As a chef for more than 30 years, with excellent knife skills, I really would not recommend trying to cut an ear of corn like this.

Vjmay

Fun way to eat corn! Follow the suggested tip of cutting ears half first - making two short ears of corn. Then you can stand each half up on its flat side and easily quarte the ears that way, reducing the chance of self injury.

ccfca

Everyone loved them! Served as a side to some salads and rotisserie chicken. Love all the corn cutting ideas people have! To add to the options: I covered my meat tenderizer hammer with a dish towel and after slicing a starter channel, I banged a chef’s knife through the cob (which was on its side). This put holes in my towel and was probably not great for my knife, but it worked! A rubber mallet could work as well. (My husband suggested his band saw, I said no, but I see that someone else tried that!). I used the recommended spice mix (with smoked paprika). Surprisingly fun overall.

SCL

You need more than 5 minutes boiling time.

David Chuljian

If you have access to a wood shop, a bench top band saw with a fine tooth blade works wonderfully. Blow all the sawdust out before you start, and dry the blade afterwards so it doesn’t rust. A full size band saw is overkill but the small Rikon is perfect

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