Corn ribs are one of my all time favourite eating experiences! They are deliciously seasoned and super juicy. The buttery corn kernels that burst in your mouth with every single bite don’t compare to eating whole corn cobs.
My kids asked why the name: corn ribs, well, it’s because of the rib-like shape and the way in which it’s eaten (like ribs!). We started making these a few years ago and they’ve always been a hit at our BBQs.
I believe that the tastiest thing about cooking corn this way is that the kernels open up in a way they never do when you cook whole corn on the cob. So you can get all that yummy flavouring to seep all the way into the cob. So every time you take a bite, you get a squirt of the flavourful delicious buttery seasoning in your mouth. It’s just unbelievably delicious!
I’m going to be honest with you..cutting the corn is no fun, it takes a lot of effort. This is why my corn ribs recipe is so tasty- if I’m cutting corn ribs, then the end result has to be epic to make it worth all the hard work it takes to make them!
One other thing that sets these corn ribs aside is that they are tossed in a very generous amount of seasoning, it may even seem like too much, but once you take that the first bite, you’ll realize that it’s absolutely perfect! The way those kernels open up like flowers as the corn ribs curl up, it’s magical! Give my recipe a try, you’ll love it!
INGREDIENTS:
10 whole corn cobs
1/2 cup of butter
5 teaspoons of paprika
3 teaspoons of garlic powder
2 teaspoons of salt
2 teaspoons of black pepper
STEPS:
Cut corn ribs (see detailed methods below.)
Season the corn ribs- melt the butter and use it as a binder. Toss the corn ribs in the melted butter, add all the seasonings, toss well in the large ziplock bags.
Preheat smoker to 225°F.
Place the corn ribs in the smoker for the first 45 minutes at 225°F.
Then raise it to 350°F for the last 15 minutes to char them. *You can leave them in the smoker at 225°F for the full hour if you’d like, but we like that char on them, hence the temperature rise at the end.
Remove from the smoker, add two tablespoons of melted butter, toss to coat.
Enjoy just like that or with your favorite dipping or bbq sauce!
Bon appétit!
***Cutting The Corn Ribs
Some words of wisdom– If you’re a first timer, you’ll probably end up with broken, crooked pieces. I’ve been there & done that. Even now, with all this practice, I still end up with broken ribs every now and then. Don’t be too hard on yourself, it’s still delicious!
Two things are extremely important: a good knife and a nonslip cutting board.
Knife: Use a large sharp knife. Do not attempt this recipe if your knife is blunt. I use my Dalstrong Gladiator ‘axe knife’ for this!
Non-slip cutting board: It helps to put a wet cloth under your cutting board to make sure it doesn’t move.
Best advice: Trim the ends - Cut the base and end off the corn, so basically cut off both ends. This will create a stable flat base to stand the corn upright. And it’s easier to cut straight down if you create a flat top to start the knife on, rather than a pointy end, this is one of those ah ha moments trial & error discoveries!
Bang knife to cut down: You basically stand the corn upright. You never ever hold the corn with your hand under the knife! This is way too dangerous because the knife can slip down through the corn as it cuts down. Please be careful, this can be a very dangerous mistake.
Hold the knife with one hand then use your other hand to hit the knife so it catches on the top of the corn. Then keep banging the knife to make it move down the middle of the corn.
Tip: The sharper your knife and fresher the corn, the easier it is to cut straight and without the corn breaking.
Cut into quarters – Take one half of the corn. Stand it upright, then cut it in half. You may be thinking that it’ll be way easier if you lie the corn cut face down then cut in half..trust me it’s not, I speak from experience!
Woohoo! You did it, you’ve just cut your first corn rib!
*If you’re overwhelmed and finding it’s too hard for you, try this simpler method: It’s easier to cut corn into ribs if they are shorter. So cut the corn in half, stand it upright, then cut into quarters using the method above.
Tip: Seasoning the corn ribs – I prefer to use large ziplock bags than bowls, this helps coat the corn more evenly.
* I’ve had this question asked on a few occasions, so I thought I’d clarify: you do not eat the cob, just like you don’t eat the bone with ribs! It gets soaked in the buttery seasoning and is packed with flavour, but it’s not part of what you eat!
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