Food Recipes Side Dishes Vegetable Side Dishes Grilled Corn Ribs with Honey Butter 4.5 (8) 7 Reviews Spice-rubbed and honey-drizzled corn “ribs” combine the best things about corn on the cob and barbecue ribs. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Published on June 7, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Meet the Food & Wine Test Kitchen Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Total Time: 25 mins Servings: 4 Smoky, sweet, and fun to eat, these corn ribs, inspired by a dish at Basic Kitchen in Charleston, taste like a cross between buttery corn on the cob and barbecue ribs. A dry spice rub amps up the sweetness of the juicy grilled corn while adding a smoky flair. Finishing the ribs with a silky honey butter drizzle seals the deal. Eat these corn ribs just like you would meat ribs, nibbling around the tough, fibrous cob. Serve them as a surprising yet satisfying meatless main for a cookout, or pair them with all your usual barbecued favorites as a vegetable side. Frequently Asked Questions What is the safest way to cut a corn rib? The safest and easiest way to cut corn into “ribs” is to first trim the ends of husked corn on the cob so they’re flat. Cut the corn in the cob in half crosswise, and then stand the corn up on the widest cut side. Use a sharp knife to cut straight down lengthwise, then lay each half flat on your cutting board, and cut in half again lengthwise. What should I serve with corn ribs? Corn ribs are a great vegetarian main dish for a cookout, but they can also be served as a playful starter or a side dish alongside grilled favorites like chicken burgers, grilled shrimp, and hot dogs. Note from the Food & Wine Test Kitchen Use a sharp knife and be extra mindful when cutting your corn into “ribs.” Keep your fingers out of the way of your blade as much as possible, and position your cut corn on its sturdiest, flattest surface for safest cutting. Make ahead The corn ribs can be cut up to a day in advance and stored in a large ziplock plastic bag in the refrigerator. Ingredients 4 ears fresh yellow corn, husked 6 tablespoons extra-virgin olive oil, plus more for grill 1 teaspoon black pepper 1 teaspoon light brown sugar 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 2 1/4 teaspoons kosher salt, divided 3 tablespoons unsalted butter, melted 2 tablespoons honey Thinly sliced scallions, for garnish Directions Preheat grill to high (450°F to 500°F). Cut 1/2 inch off ends of each corn cob; discard trimmed ends. Cut each cob in half crosswise. Working with 1 cob piece at a time, stand cob upright, and carefully cut in half lengthwise. Place cob halves, cut sides down, on cutting board; cut in half lengthwise again to create “ribs.” Repeat with remaining cob pieces. Place corn ribs in an even layer on a large rimmed baking sheet; set aside. Whisk together oil, black pepper, brown sugar, smoked paprika, garlic powder, cayenne pepper, and 2 teaspoons salt in a small bowl; brush evenly over corn ribs. Place corn ribs on oiled grates; grill, covered, turning often, until corn is charred and tender, 4 to 8 minutes. Arrange corn ribs on a serving platter. Whisk together melted butter, honey, and remaining 1/4 teaspoon salt in a small bowl. Drizzle butter mixture over corn ribs; garnish with scallions. Serve hot. Originally appeared in Food & Wine magazine, June 2024 Rate It Print