Summer corn is slathered with our favourite seasonings and then grilled to curly perfection. Grilled Corn Ribs are a delicious, easy side you should be serving at your next potluck or gathering!
Grilled Corn Ribs
It’s true, we’ve been playing around with these grilled corn ribs for the last couple weeks. Trying different spice combinations and different methods of cooking. They come out delicious and fun every single time!
This is a trend we are seeing making it’s rounds and after testing this one a few different ways, we can say it’s awesome!
The biggest challenge will be cutting the corn cobs into four. Trust me it takes some muscle, patience and careful crafting to get a cob cut in half. Use a big knife and take it slow. Put an old tea towel on a cutting board to help prop the corn and underneath the cutting board. This will help secure the corn as you cut it in half without it slipping. Then cut each half into a quarter.
Elotes, Mexican Street Corn
This version of grilled corn ribs are a spin on Elotes, Mexican Street Corn. Elotes are whole cobs that have been grilled and then slathered in a mixture of mayo and spices, then rolled in cotija cheese. Everyone has their own way of making elotes, however it’s a delicious way to change up your corn game!
Mayonnaise is a fat and acts similar to butter. In fact we use mayo on our grilled cheese all the time to save on butter since it’s become so expensive. The grilled cheese turns out perfectly and you don’t miss the butter!
Make these Vegetarian or Vegan
In this recipe we mix spices with mayo and citrus. You can also mix the spices with avocado oil, coconut oil or olive oil and get the same results ensuring these stay vegan.
Or use vegan mayonnaise to achieve the same result.
Now that we’ve sparked your interest, here’s a few tips and trips we’ve learned while making these corn ribs!
- We’ve served them sprinkled with cotija and feta cheese, however grated asiago, mancheo and parmesan are also delicious.
- Drizzle on a spicy sauce before serving or pour the sauce into a bowl and serve on the side. These ribs are flavourful enough we enjoy them without the sauce. Healthier too!
- Change up your spice game as often as you like. Chile powder, cumin, garlic, onion, za’atar, peri peri (spicy), even barbecue spice tastes great on this corn.
- Two cobs served five of us. You could factor two ribs per person since when served with other items, it’s plenty.
- Don’t stand the corn up and trying slice down. You risk slipping and cutting yourself.
Planning a barbecue?! Here’s a few favourite sides to add to the table.
Excellent Side Recipes to enjoy all summer long
- Simple Herb Potato Salad
- Greek Pasta Salad
- Grain Salad with Edamame
- Thai Inspired Quinoa Salad
- Couscous with Mint
- Grilled Mushroom and Green Onion Kabobs
- Iceberg Wedge Salad with Bacon
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 2 cobs of corn, silk and outer layers removed
- 2 tbsp mayonnaise
- 1 tbsp taco seasoning
- 1 lime, zest and juiced
- salt and pepper
- 2 tbsp cotija or feta cheese
- fresh parsley chopped
- Preheat grill to medium-high heat.
- Carefully cut each corn cob into quarters. You should end up with 8 corn ribs.
- Mix together mayonnaise, taco seasoning, about half the lime zest and lime juice.
- Add a good sprinkle of salt and pepper and mix again. Taste for seasoning. Add more lime juice, zest, salt or pepper as needed.
- With a barbecue brush or your hands slather the mayo mixture on to the outside of each corn rib.
- Place the corn, cut side down on the grill. Cooking turning regularly until each side is starting to char and caramelize about 10-15 minutes.
- Transfer to a platter. Sprinkle on the cheese and parsley. Serve.