Save
Charred corn ribs brushed with chili-lime butter have become a summer milestone for my family—sizzling on the grill, they perfume the backyard and disappear from the table in minutes. If you need a creative side that’s as fun as it is flavorful, these are a must.
I stumbled across this recipe during a barbecue with friends when I needed a way to jazz up simple corn on the cob. Now it is the most-requested appetizer every grilling season.
Ingredients
- Fresh corn on the cob: delivers juicy texture and sweet pop look for ears with bright green husks and plump golden kernels
- Unsalted butter: gives a creamy base to carry all the flavors try to use a good quality butter for richness
- Chili powder: provides a gentle heat and warm earthiness pick your favorite blend for more or less spice
- Smoked paprika: adds a deep smoky note that mixes beautifully with grilled flavors Spanish paprika gives the best result
- Lime zest and juice: brighten the whole dish choose limes that feel heavy with thin skin for maximum juice
- Fresh cilantro: brings a cool herbal hit go for vibrant leaves and skip any wilted stems
- Salt and freshly cracked black pepper: balance everything out use flaky sea salt for a little crunch
Step-by-Step Instructions
- Prep the Corn:
- Using a sturdy sharp knife carefully cut each ear of husked corn into quarters lengthwise. This creates the rib look and helps the flavors soak in.
- Mix the Chili-Lime Butter:
- In a medium bowl combine softened butter chili powder smoked paprika lime zest and juice salt and cracked pepper. Stir well until smooth and flecked with lime.
- Brush and Season:
- Generously coat the corn ribs all over with the chili-lime butter using a basting brush. Be sure to get into every groove.
- Grill the Corn:
- Place the corn ribs on a preheated medium-high grill. Grill for about fifteen minutes turning every few minutes so each side gets beautifully charred and the corn is tender.
- Finish and Garnish:
- Remove from the grill while hot. Give them one more brush with any leftover chili-lime butter for a glossy finish. Top with plenty of freshly chopped cilantro.
Save
Corn always reminds me of lazy weekends at my grandparents house when the kitchen was filled with the scent of melted butter and the shouts of cousins. Now the combination of spice and citrus is what brings that magic to my own table.
Storage Tips
If you have leftovers let the corn ribs cool completely then store them in an airtight container in the fridge for up to three days. To reheat place them on a hot grill or under a broiler for a couple of minutes until warmed through. Always brush with a bit more butter for moisture and flavor.
Ingredient Substitutions
For a vegan twist try using a plant based butter alternative. If you do not have fresh cilantro flat leaf parsley also works to add a fresh note. Craving extra heat Swap in chipotle powder or add a pinch of cayenne to the butter mix.
Serving Suggestions
Serve these as a playful side for classic burgers black bean patties or spicy tacos. I love to pile them high on a platter with lots of extra lime wedges. They also make a fantastic starter for a summer party.
Save
Cultural Context
Corn in this playful form draws on American barbecue tradition with fresh produce as the star. The chili and lime treatment is inspired by Mexican street corn elote though easier to grab and eat. The recipe fuses backyard grilling culture with the lively flavors of Latin street food.
Recipe FAQs
- → How do I cut corn into ribs?
Use a sharp chef's knife to carefully quarter each ear of corn lengthwise, creating rib-like pieces suitable for grilling.
- → Can I cook the corn ribs without a grill?
Yes, use a grill pan or broil the corn ribs in the oven until they achieve a charred, tender texture.
- → Is it possible to make this dish vegan?
Absolutely, substitute the butter with your favorite plant-based alternative for a dairy-free version.
- → How can I add more heat to the corn ribs?
Increase the chili powder or add a pinch of cayenne pepper to the butter mixture for extra spice.
- → What garnishes work well with corn ribs?
Chopped fresh cilantro and extra lime wedges add brightness and zest to the final dish.