spicy grilled corn ribs (Print Version)
Smoky corn ribs with BBQ spices, fresh cilantro, and a zesty sriracha-mayo dip. Perfect for sharing.
# Ingredients:
→ Corn
01 -
4 large ears fresh corn, husked
→ Spice Mix
02 -
2 tablespoons olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon chili powder
07 -
1/2 teaspoon sea salt
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon cayenne pepper, optional
→ Sriracha Mayo Dip
10 -
1/2 cup mayonnaise
11 -
1 1/2 tablespoons sriracha sauce
12 -
1 teaspoon lime juice
13 -
1/4 teaspoon smoked paprika
14 -
Pinch of salt
→ Garnish
15 -
2 tablespoons chopped fresh cilantro
16 -
1 lime, cut into wedges
# Steps to Follow:
01 -
Using a sharp chef’s knife, carefully cut each ear of corn lengthwise into quarters to form rib-like strips. Apply even, steady pressure for safety.
02 -
In a small bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, chili powder, sea salt, black pepper, and optionally cayenne pepper. Stir until well blended.
03 -
Generously brush the spice mixture over all sides of the corn ribs, ensuring even coverage.
04 -
Preheat a grill or grill pan to medium-high heat.
05 -
Place the seasoned corn ribs kernel side down on the grill. Cook for 10 to 15 minutes, turning occasionally, until the ribs have curled and are charred in spots.
06 -
In a mixing bowl, combine mayonnaise, sriracha sauce, lime juice, smoked paprika, and a pinch of salt. Mix thoroughly and set aside.
07 -
Transfer grilled corn ribs to a platter. Sprinkle with chopped cilantro and serve immediately with lime wedges and the sriracha mayo dip on the side.
# Additional Notes:
01 -
For a vegan variation, substitute with plant-based mayonnaise.
02 -
Adjust the amount of sriracha to achieve the desired level of spiciness.
03 -
Excellent served as a party appetizer or alongside grilled proteins.