Grilled Corn Ribs: The Video

It’s definitely corn season here at Green Acres, and while I love corn, grilling and eating it can be a pain. Thankfully, I’ve found a way to make both processes easier, with corn “ribs.”

Check out my latest video and recipe!

Yield: 4

Author: Mike Lang

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Grilled Corn Ribshttps://youtu.be/VmKcn3D_6ykGrilled Corn Ribs with Creamy Chipotle Lime Saucehttps://i.ytimg.com/vi/VmKcn3D_6yk/hqdefault.jpg?sqp=-oaymwEiCKgBEF5IWvKriqkDFQgBFQAAAAAYASUAAMhCPQCAokN4AQ==\u0026rs=AOn4CLC8GqnsfLZRyKQCAjwj2n0oGnp_pA2024-08-15

Grilled Corn Ribs

Prep time: 15 MinCook time: 7 MinTotal time: 22 Min

Grilled BBQ Corn Ribs with Creamy Chipotle Lime Sauce. Grilling and eating corn has never been so easy.

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Ingredients

• 4 Ears corn
• 1 tbsp Extra-virgin olive oil

Rub

• 1 tsp Ancho chili powder
• 1 tsp Garlic powder
• 1/2 tsp Cumin, ground
• 1/2 tsp Dried orange peel, ground
• 1/2 tsp Kosher salt

Sauce

• 1/4 cup Mayonnaise
• 1/4 cup Sour Cream
• 1 tbsp Chiopotle peppers in adobo sauce, pureed
• 1 tsp Fresh lime juice
• Kosher salt to taste

Instructions

1. Prepare a grill with a 2-zone fire, medium-high heat, 400º – 450º F.
2. Husk the corn and remove any silk.
3. With a sharp knife, cut the ear of corn in half. Stand the cut pieces on their ends and cut in half again. Place the cut quarters on their cut side and cut in half. Each ear of corn yields eight “ribs.”
4. In a small bowl, combine the rub ingredients. In a large bowl, toss the corn ribs with olive oil and cover evenly with rub.
5. In a small bowl, combine the sauce ingredients and set aside.
6. Grill the corn over direct medium-high heat for 6–7 minutes, flipping once. The corn is done when the kernels are tender and charred. If the corn chars too fast, move to indirect heat to finish cooking.

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