Charred Corn Ribs Chili-Lime (Print Version)
Corn ribs grilled and coated in chili-lime butter, bringing smoky flavors with a zesty kick.
# What You’ll Need:
→ Corn
01 - 4 ears corn, husked and quartered lengthwise
→ Butter
02 - 115 g unsalted butter, softened
→ Spices
03 - 1 teaspoon chili powder
04 - 0.5 teaspoon smoked paprika
05 - 1 lime, zested and juiced
→ Garnish
06 - Fresh cilantro, chopped
07 - Salt, to taste
08 - Cracked black pepper, to taste
# How to Make It:
01 - Set the grill to medium-high heat and allow it to preheat thoroughly.
02 - In a bowl, combine softened butter, chili powder, smoked paprika, lime zest, lime juice, salt, and black pepper. Mix until smooth and fully blended.
03 - Brush the quartered corn ribs evenly with the prepared chili-lime butter.
04 - Arrange the corn ribs on the grill and cook for approximately 15 minutes, turning occasionally, until nicely charred and tender.
05 - After grilling, brush the warm corn ribs with any remaining chili-lime butter.
06 - Sprinkle with chopped fresh cilantro and serve immediately.
# Additional Tips::
01 -
- Simple ingredients found in almost any kitchen
- Fast prep and cooking time makes this a quick weeknight win
- Vegetarian and kid friendly
- Crowd pleaser at barbecues and parties
- Messy but finger licking good
02 -
- High in fiber and essential nutrients
- Great for vegetarians and those looking for a lighter side
- Perfect for prepping ahead then grilling at the last minute
03 -
- Stand the corn upright on a towel when quartering to help prevent slipping
- Toast the chili powder and paprika for a minute in a dry pan before mixing with butter to deepen flavor
- Serve immediately off the grill for the crispiest texture and the brightest flavor