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Spicy grilled corn ribs have become my go-to side when I want something a bit more exciting than classic corn on the cob. Cutting corn into quarters and grilling them until they curl gives you those fun rib shapes that hold all the smoky BBQ spice. Add a punchy sriracha mayo on the side, and you will have a crowd-pleasing dish that disappears faster than you think.
I first tried corn ribs at a summer cookout and immediately fell for that smoky char and spicy kick. Now I love making these for backyard gatherings and everyone grabs them right off the grill.
Ingredients
- Fresh corn on the cob: Look for ears that feel heavy and plump to get the sweetest juiciest corn
- Olive oil: Helps the spice mix stick and makes corn edges deliciously crisp
- Smoked paprika: Brings that BBQ smokiness use Spanish paprika if you can find it
- Ground cumin: Adds earthy savory notes
- Garlic powder: Adds depth without any effort
- Chili powder: Adds subtle heat and that classic BBQ color
- Sea salt: Enhances the natural sweetness of corn
- Black pepper: Sharp bite that makes all other flavors pop
- Cayenne pepper: Brings extra fire but only use if you want a real kick
- Mayonnaise: Creamy and rich for the dip use a full fat version for the best taste
- Sriracha sauce: Chilli heat with a hint of sweetness
- Lime juice: Brightens up the sauce and freshens up the corn
- Chopped fresh cilantro: Adds herby brightness in every bite
- Lime wedges: Extra zest to squeeze over just before serving
Step-by-Step Instructions
- Cut the Corn Ribs:
- Use a sharp chef knife to cut each ear of corn lengthwise into quarters. Press down firmly and mind your fingers since corn is sturdy. These strips cook faster and curl up on the grill.
- Mix the Spice Oil:
- Combine olive oil smoked paprika cumin garlic powder chili powder salt black pepper and optional cayenne in a bowl. Stir thoroughly to make a fragrant paste.
- Brush on the Spices:
- Coat the corn ribs all over using a pastry brush. The oil ensures the spices stick and infuses each bite with flavor.
- Grill the Corn Ribs:
- Preheat your grill or grill pan to medium-high heat. Place corn ribs kernel side down. Grill for ten to fifteen minutes turning every few minutes until they curl up and get those paisley charcoal marks.
- Make the Sriracha Mayo Dip:
- While grilling whisk together mayonnaise sriracha lime juice smoked paprika and a pinch of salt in a small bowl. Blend until smooth and set aside.
- Plate and Garnish:
- Arrange the hot crisp corn ribs on a platter. Sprinkle with chopped cilantro and serve with fresh lime wedges and that spicy mayo for dipping.
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I am obsessed with smoked paprika in this recipe. The first time I tried it with an extra sprinkle over the dip it made everything taste smokier and brought out the char. It is also one of those spices that instantly reminds me of eating by the fire with my cousins all sticky fingers and smiles.
Storage Tips
Keep leftover corn ribs in an airtight container in the fridge for two to three days. You can crisp them in a hot oven or on a skillet to bring back the texture. The sriracha mayo will keep for up to a week stored separately.
Ingredient Substitutions
You can use frozen corn cobs if fresh is not available just thaw completely first. To make it vegan swap in plant-based mayo. If smoked paprika is hard to find try a little chipotle powder for a different smoky flavor.
Serving Suggestions
These corn ribs are perfect with grilled burgers or tacos or you can slice them into smaller pieces for a party platter. The sriracha mayo also makes a great dip for sweet potato fries or veggie crudité.
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Cultural Context
Cutting corn into ribs has roots in barbecue and street food traditions where finger-friendly snacks are king. The sriracha mayo gives a nod to the global flavors that make sharing simple dishes so much fun.
Recipe FAQs
- → How do I cut corn into rib shapes safely?
Use a large, sharp chef’s knife and cut each husked ear of corn lengthwise on a sturdy cutting board, applying steady pressure to produce quarters with a rib-like curve.
- → What makes these corn ribs spicy?
The spice mix of smoked paprika, cumin, chili powder, cayenne pepper, and sriracha in the sauce bring signature heat. Adjust cayenne and sriracha for desired spiciness.
- → Can I make the dip vegan or egg-free?
Absolutely! Substitute mayonnaise with any plant-based or egg-free alternative for a vegan-friendly sauce.
- → How can I ensure the corn gets a nice smoky flavor?
Grill the corn ribs over medium-high heat, turning occasionally until they are well charred in spots. Using a grill pan indoors works too, just ventilate the area.
- → What dishes pair well with grilled corn ribs?
They’re great alongside grilled meats, veggie burgers, or as a vibrant party appetizer.
- → Are these corn ribs gluten-free?
Yes, the ingredients are naturally gluten-free. Just confirm all labels, especially for the sauce components.