Recipe Index

Ingredients

• 4 whole corn cobs
• 3 tbsp extra virgin olive oil
• 2 tbsp parsley or coriander/cilantro (, roughly chopped (optional garnish))
• 1 1/2 tsp garlic powder
• 2 1/2 tsp smoked paprika ((or ordinary), plus more for garnish if desired)
• 2 tsp cooking/kosher salt
• 2 tsp black pepper
• 3 tbsp unsalted butter
• 1 garlic clove (, finely minced)

Method

1. Trim the base and tip from each corn cob, stand the cob upright on a non-slip board, and cut it lengthways into halves and then quarters to make the ribs.
2. Heat a barbecue to high, or the oven to 375F, while you make the garlic butter by melting the butter in a small pan and cooking the minced garlic clove in it for 20 seconds.
3. Mix the garlic powder, smoked paprika, cooking salt and black pepper into the rib seasoning.
4. Toss the corn quarters with the olive oil in a large bowl, then shower over the seasoning gradually, tossing between additions so it sticks into the kernels.
5. Grill the ribs kernel-side down for about 8 minutes until charred spots appear and the pieces curl, then cook each cut side for 1 minute; or bake them kernel-side up for 25 to 30 minutes.
6. Return the hot corn ribs to the bowl, pour the warm garlic butter over them, and toss so the butter runs down into every kernel.
7. Pile the ribs onto a plate, sprinkle with the chopped parsley or coriander, and eat them by hand like their namesake ribs.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data