Corn Ribs

Ingredients

• 4 ears Sweet Corn (ears) (fresh, bi‑color kernels, husked and silk removed)
• 2 Tbsp Olive Oil (extra‑virgin, for coating ribs before grilling)
• 1 tsp Salt (for the boiling water and light seasoning)
• 1 Tbsp Gunpowder Chili Spice (South Indian spice blend, smoky and mildly hot)
• 1 Tbsp Jerk Seasoning (Caribbean blend of allspice, thyme, cinnamon, cayenne, etc.)
• 1 whole Lime (fresh, juiced just before serving)

Instructions

1. Cut Corn into Ribs

   Place each ear on its side, cut the cob in half lengthwise, then turn each half upright and slice lengthwise again to create rib‑shaped pieces, using a firm, steady pressure to avoid crushing the kernels.

   Time: PT5M

2. Boil Corn Ribs Briefly

   Bring a pot of water to a rolling boil, add 1 tsp salt, then add the corn ribs and cook for about 90 seconds until just tender.

   Time: PT2M

   Temperature: boiling

3. Drain and Pat Dry

   Using a slotted spoon, remove the ribs, drain well, and pat them dry with a clean kitchen towel.

   Time: PT1M

4. Lightly Oil the Ribs

   Place the ribs in a mixing bowl and drizzle with 2 Tbsp olive oil, tossing to coat evenly.

   Time: PT1M

5. Season the Ribs

   Divide the oiled ribs into two equal piles. Sprinkle one pile with the gunpowder chili spice and the other with the jerk seasoning, tossing each pile to distribute the spices evenly.

   Time: PT2M

6. Grill the Corn Ribs

   Preheat the grill or grill pan to medium‑high. Arrange the seasoned ribs in a single layer and grill for 2‑3 minutes per side, until charred edges appear and the kernels are lightly caramelized.

   Time: PT5M

   Temperature: medium‑high grill

7. Finish with Lime

   Remove the ribs from the grill, place on a serving platter, and squeeze the juice of one fresh lime over the top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

3g

Carbohydrates

25g

Fat

5g

Fiber

3g