Yes, You Can Make “Ribs” Out of Corn. Here’s How.
They’re not exactly the same as the original, but this quirky plant-based trend offers the same sauce-dribbling-down-your-chin kinda feel.
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You may have caught wind of this slightly (okay, very) quirky trend that’s been making the rounds online. They’re not quite corn on the cob, but not quite ribs, so instead they’re called corn ribs.
When we first saw the viral tik tok trend we admittedly hesitated and asked ourselves: does cutting your corn this way and dousing it in spices and a heavenly sauce add anything to your barbecue experience? We debated it internally and came up with a resounding, yes.
So hear us out. While it may take a little more prep for corn ribs on the front end compared to regular corn on the cob (you have to use a chef’s knife to actually cut through your corn cob), they’re actually easier to eat than regular corn. They’re slightly less slippery since you don’t have to eat your way around a whole cob and most importantly, they’re easier to dip into a sauce, which is crucial to every bite. They offer the same kind of eat-with-your-hands experience that ribs offer, although admittedly they have a taste all their own.
We created this recipe with three different flavor options, Tex-Mex, Korean-Style or Sweet Miso – make your favorite variety or a mix of all three. We also paired it with the ultimate creamy cilantro sauce that goes with any of the three flavors. Trust us when we tell you that this sauce will be your go-to for the rest of this barbecue season.
This recipe also will make a great conversation starter at your next barbecue: Are they corn? Are they ribs? If your guests have any strong opinions on the matter, we’d love to hear it!
Choose-Your-Own Flavor Corn Ribs with Creamy Cilantro Dip
- 4 ears corn, husked
- olive oil or safflower oil, as needed
Creamy cilantro dip
- ¼ cup full-fat sour cream
- ⅓ cup avocado oil mayonnaise
- ½ cup fresh cilantro
- 1 lime, zested and juiced
- 1 clove garlic, roughly chopped
- 1 tbsp organic unsalted butter, softened
- 2 tsp lime zest
- 1 tsp chipotle chile powder
- ½ tsp paprika powder
- ¼ tsp sea salt
- ¼ cup full-fat feta cheese, crumbled
- 1 tbsp fresh chopped cilantro
- 2 tbsp avocado oil mayonnaise
- 1 tbsp gojuchang
- 1 tbsp fresh lime juice
- 1 tsp black sesame seeds
- 2 tbsp red miso
- 2 tbsp organic unsalted butter, softened
- 2 tsp raw honey
- 2 green onions, chopped
- Preheat a greased grill to medium-high.
- Place 1 ear of corn on a stable cutting board. Trim both ends. Stand upright and (very) carefully cut corn through the core lengthwise. Cut each half lengthwise again, ending with 4 corn ribs. Repeat with remaining corn. Brush corn with oil.
- Prepare your choice of seasoning paste (Tex-Mex, Korean-style or Sweet Miso; see instructions below).
- Place the corn ribs directly on the grill and grill for 15 minutes, turning every 5 minutes (cobs will start to curl at this point). Brush with your choice of seasoning paste and continue grilling for 5 minutes more, until kernels are tender and lightly charred.
- Meanwhile, to a high-speed blender, place all the dip ingredients and blend until smooth. Serve corn ribs with sauce.
TEX-MEX: Combine all ingredients except feta and cilantro. Brush over corn as directed in Step 4. Sprinkle with feta and cilantro before serving.
KOREAN-STYLE: Combine all ingredients except sesame seeds. Brush over corn as directed in Step 4. Sprinkle with sesame seeds before serving.
SWEET MISO: Combine all ingredients except green onions. Brush over corn as directed in Step 4. Sprinkle with green onions before serving.