Corn Ribs Recipe

Ingredients

• 4 ears Corn on the Cob (fresh, husked)
• 2 tablespoons Olive Oil (for drizzling on corn)
• 2 tablespoons Tajín Seasoning (lime‑chili seasoning)
• 1 tablespoon Cajun Seasoning (any Cajun blend)
• 0.5 cup Mayonnaise (full‑fat)
• 4 tablespoons Adobo Sauce (chipotle in adobo, thinned with olive oil)
• 2 tablespoons Olive Oil (for sauce) (to thin adobo)
• 2 teaspoons Lime Juice (freshly squeezed)
• 1 cup Ranch Dressing (store‑bought or homemade)
• 1 teaspoon Dried Cayenne Pepper (adjust heat to taste)
• 1 cup White Cheddar Cheese (shredded fresh)
• 3 slices Bacon (cooked crisp and chopped)
• 2 tablespoons Fresh Parsley (chopped; cilantro can be used instead)

Instructions

1. Trim and Quarter the Corn

   Square off the ends of each ear, cut the ear in half lengthwise, then cut each half into quarters so you have four flat, sturdy pieces per ear.

   Time: PT5M

2. Oil and Season the Corn

   Drizzle the corn quarters with olive oil and toss to coat. Sprinkle Tajín and Cajun seasoning on all sides, rubbing the seasoning into the kernels so it adheres.

   Time: PT5M

3. Preheat the Pellet Grill

   Set the pellet grill to 400°F and load cherry wood pellets. Close the lid and let it come to temperature.

   Time: PT5M

   Temperature: 400°F

4. Grill the Corn Ribs

   Arrange the seasoned corn quarters directly on the grill grates. Grill for about 20 minutes, then flip and continue grilling another 15 minutes until the kernels are lightly charred and the corn is tender.

   Time: PT35M

   Temperature: 400°F

5. Prepare Chipotle‑Mayonnaise Sauce

   In a small bowl combine 0.5 cup mayonnaise, 2 tbsp adobo sauce, 2 tbsp olive oil, and 1 tsp fresh lime juice. Mix until smooth.

   Time: PT5M

6. Prepare Spicy Ranch Sauce

   In another bowl mix 1 cup ranch dressing, 2 tbsp adobo sauce, and 1 tsp dried cayenne pepper. Stir well.

   Time: PT5M

7. Cook and Crumble Bacon

   In a skillet over medium heat, cook the bacon slices until crisp. Transfer to a paper towel, let cool, then crumble into small pieces.

   Time: PT5M

8. Shred Cheese and Chop Parsley

   Grate the white cheddar cheese and finely chop the parsley (or cilantro).

   Time: PT3M

9. Assemble and Serve

   Place the grilled corn ribs on a serving platter. Drizzle half with the chipotle‑mayonnaise sauce and half with the spicy ranch. Sprinkle shredded cheese, crumbled bacon, and chopped parsley over the top. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

15 g

Carbohydrates

70 g

Fat

45 g

Fiber

6 g