Corn Ribs
What are Corn Ribs?
Corn Ribs are a totally different way to grill corn on the cob. To prepare the corn for grilling, slice off the top and bottom edges of the corn cob. From there, you’ll cut vertically down the center in quarters, leaving the cob on the back of each piece of corn.
The reason they’re called corn ribs is because they curl up when they get hot and look similar to meat ribs!
Tip: To prepare a corn cob for corn ribs, think of it like splitting firewood. It’s the same process!
How to Grill Corn Ribs
We have provided two different seasoning recipes for you to choose from. The first is a sour cream based sauce topped with Flamin’ Hot Cheetos. The second is sriracha lime sauce topped with queso fresco. Use whichever you prefer!
Place the corn ribs in a large mixing bowl or plastic bag and toss in the oil of your choice. For the most flavor, smoke the corn ribs after they’re coated in oil. You can directly grill the corn, but you’ll get some great smoky flavor if you add some good oak to the fire and smoke for about ten minutes.
Tip: To use a regular charcoal grill as a smoker, build the fire on one side of the grill. Place the food on the other side – the smoke from the fire will warm and smoke the food without burning it.
After smoking the corn ribs for about ten minutes, move the ribs – cut side down – over the fire and grill until tender and charred. Then, baste all over with the sauce of your choice.
When the corn is done, remove it from the grill and top with the Cheeto dust or the queso fresco (heck, use them both if you want!).
More Corn Recipes
These Recipes Grill Great with Corn Ribs
These recipes can go right on the grill with the corn ribs, using a similar amount of heat, smoke, an indirect cook on the grill, and cooking time:
- Bacon-Wrapped Stuffed Shrimp
- Best Grilled Chicken
- Grilled Stuffed Mushrooms
- Smokey Brown Sugar Salmon
- Best Grilled Pork Chop
Corn Ribs – Cowboy Kent Rollins
Ingredients
- 4 ears sweet corn shucked
- Olive oil for coating
Hot Cheeto Sauce
- 3 tablespoons sour cream
- 2 tablespoons ranch dressing
- 2 tablespoons grated Parmesan cheese
- 1 small sack Flaming Hot Cheetos crumbled for topping
- Juice of ½ lime
Sriracha Lime Sauce
- Kent's Mesquite seasoning or your favorite all-purpose blend or chili seasoning
- 4 tablespoons sriracha sauce
- 4 tablespoons light brown sugar
- Juice of ½ lime
- Queso fresco crumbled for topping
Instructions
- Cut the ends off of the corn and then cut the cobs in half. Stand the corn up on its end and slice down the middle, then slice again into quarters.
- Add the cut cobs to a large bowl and generously toss with olive oil until coated.
- Clean and preheat the grill to 400 degrees F. Pull the coals to one end. I added a few chunks of oak wood to the coals for more smoke.
- Place the cobs, cut side down, on the indirect side of the grill. Shut the lid and smoke for about 10 minutes.
- Meanwhile, in a small bowl, combine the ingredients of your sauce choosing and set aside.
- Move the cobs to the hotter side of the fire and turn over. Cook until the cobs are lightly charred. Generously baste with the sauce.
- Remove from the grill and either top with Queso Fresco or Hot Cheetos. Serve immediately.