Unbelievable Things to do with Corn! Corn Ribs plus Corn Cob Smoked Baby Back Ribs

Ingredients

• 4 ears Sweet Corn Ears (fresh, husked and silks removed)
• 2 Tbsp Avocado Oil (for coating the corn ribs)
• 1 cup Sour Cream (full‑fat for best flavor)
• 2 Tbsp Ranch Dressing (store‑bought or homemade)
• 2 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Mesquite Seasoning (adds smoky flavor)
• 1 tsp Ancho Chili Powder (mild heat)
• 1 tsp Salt (kosher or sea salt)
• 2 Tbsp Parmesan Cheese (freshly grated)
• 1/4 cup Queso Fresco (crumbled, optional for topping)
• 1 cup Flamin' Hot Cheetos (crushed finely)
• 2 Tbsp Sriracha (hot chili garlic sauce)
• 2 Tbsp Brown Sugar (packed)
• 1 cup Post Oak Wood Chips (for smoking, can substitute hickory)
• 1 cup Hickory Wood Chips (for added smoke flavor)

Instructions

1. Shuck and Clean Corn

   Remove husks and silk from each ear of corn. Gently rub each ear to ensure all silk is gone; any remaining silk will burn on the grill.

   Time: PT5M

2. Cut Corn into Rib‑Shaped Pieces

   Place an ear on the cutting board. Cut lengthwise down the center to make two halves. Then cut each half into 2‑3 rib‑shaped sections (about 2‑inch thick) by slicing through the core, keeping the knife centered to avoid breaking the cob.

   Time: PT10M

3. Oil the Corn Ribs

   Place all corn rib pieces in a large bowl and drizzle with avocado oil. Toss until each piece is lightly coated.

   Time: PT5M

4. Prepare Sour Cream Base

   In a separate bowl combine sour cream, ranch dressing, lime juice, mesquite seasoning, ancho chili powder, salt, and grated Parmesan. Mix until smooth.

   Time: PT5M

5. Prepare Sriracha Lime Glaze

   Stir together sriracha, brown sugar, and lime juice in a small bowl until the sugar dissolves.

   Time: PT3M

6. Preheat Smoker/Grill

   Set up your grill for indirect heat. Add a handful of post oak chips and a handful of hickory chips to the fire. Close the lid and let the temperature settle at 225°F (107°C).

   Time: PT10M

   Temperature: 225°F

7. Smoke Corn Ribs

   Arrange the corn ribs on the grill grate, rib side down, over the indirect heat zone. Smoke for 5‑10 minutes until they are tender and have a light smoke ring.

   Time: PT10M

   Temperature: 225°F

8. Char and Glaze

   Increase grill temperature to medium‑high (around 350°F / 177°C). Turn the ribs, brush each side with the sriracha lime glaze, and char for 2‑3 minutes per side until caramelized.

   Time: PT5M

   Temperature: 350°F

9. Add Crunchy Coating

   Remove ribs from heat. Generously spoon the sour cream base over each rib, then sprinkle crushed Flamin' Hot Cheetos and crumbled queso fresco on top.

   Time: PT5M

10. Serve

    Arrange the corn ribs on a serving platter. Serve immediately while warm and crunchy.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

6 g

Carbohydrates

38 g

Fat

15 g

Fiber

5 g