These Grilled Corn Ribs Will Be the Hottest Item at the Barbecue

Corn ribs are one of many recipes to go viral on the internet in recent years. Corn is cut into wedges through the cob and when cooked they curl up a bit. The hard cob acts as a “bone” and the curled shape kind of resembles a pork rib and should be eaten similarly. 

The best part of  corn ribs is that you can eat as much or as little corn as you want. No need to commit to a whole ear of corn on the cob (I know we’ve all been there). Wow your guests at your next cookout with this fun way to prepare and serve corn.  

In this recipe the sweetness and char from the corn ribs pairs well with the smoky chipotle and sweet honey in the dipping sauce. Using a combo of mayonnaise and sour cream gives the dipping sauce a lighter feel while still being satisfyingly rich.

The Ultimate Guide to Grilling

How Do You Cut Corn for Ribs?

Cutting an ear of corn into ribs isn’t the easiest of tasks but I have plenty of tips to make your corn rib journey as simple as possible. First and most important, use a sharp and sturdy knife to cut through the hard cob. Second, snapping the corn in half allows for more control when cutting the corn into ribs. 

Third, when making the first cut through the cob standing up on the flat end you want to use a slow and gentle rocking or see-saw motion to cut through the corn cob (applying too much force could result in an unsteady corn cob). You want the knife to be long enough to create a good rocking motion. 

Finally, when splitting the cob into ribs, the easiest and most efficient way to split them is by using the knife as a wedge and then using a mallet or heavy rolling pin to whack the spine of the knife. This will help split the corn cob into ribs fairly quickly. It’s also a great release for those who have had a frustrating day. 

Tips for Making Corn Ribs

• Keep the cutting board from sliding — Grab a damp paper towel or two (depending on the size of the cutting board) and place under the cutting board to keep it in place.
• Prevent slipping — Place a folded up kitchen towel on the cutting board when cutting up the corn ribs. This will help prevent any slipping and will help dampen the noise when splitting the corn into ribs.
• Protect your fingers — Wear an oven mitt or use a towel to protect the hand that is on the blade end of the knife when cutting the corn cob into ribs.
• A trick for stubborn cobs — If the cobs are still too hard to cut, then we suggest boiling them for about 5 minutes then cooling them down before proceeding with the recipe. Cooking the corn helps soften the cob slightly.
• Make ahead — The corn ribs can be cut up and seasoned up to one day ahead. Make sure to toss corn ribs before grilling to make sure they’re well coated with the seasoned oil. The chipotle-honey dipping sauce can be made up to 2 days ahead.