Roasted Corn Ribs at Home

Ingredients

• 4 ears Sweet Corn (fresh, husked and cleaned)
• 2 tablespoons Vegetable Oil (for coating corn before seasoning)
• 1 teaspoon Kosher Salt (part of the dry rub)
• 1 teaspoon Ancho Chili Powder (adds mild heat and depth)
• 1 teaspoon Smoked Paprika (provides smoky flavor)
• 0.5 teaspoon Black Pepper (freshly ground, part of the rub)
• 0.5 teaspoon Ground Cumin (part of the rub)
• 0.5 teaspoon Garlic Powder (part of the rub)
• 0.5 teaspoon Onion Powder (part of the rub)
• 0.25 teaspoon Cayenne Pepper (adds a touch of heat)
• 4 tablespoons Unsalted Butter (melted, for finishing the ribs)

Instructions

1. Trim the Corn

   Using a sharp chef's knife, cut off about 1‑2 inches from the top and bottom of each ear to expose the cob.

   Time: PT3M

2. Quarter the Ears

   Stand each ear on its broader end, place the knife in the middle of the cob, and rock the blade down slowly to split the ear in half. Then repeat the same motion on each half to create four equal quarters.

   Time: PT5M

3. Make the Dry Rub

   In a small bowl combine kosher salt, ancho chili powder, smoked paprika, black pepper, ground cumin, garlic powder, onion powder, and cayenne. Stir until evenly mixed.

   Time: PT2M

4. Season the Corn Ribs

   Place the quartered corn ribs in a large mixing bowl. Drizzle with vegetable oil, then sprinkle ½ to ⅔ of the dry rub over them. Toss with your hands until every piece is coated; reserve the remaining rub for later.

   Time: PT5M

5. Prepare the Foil Rack

   Line a baking sheet with a sheet of foil. Fold two additional foil sheets into shallow “rails” and place them on the sheet to create a makeshift rack that holds the curved corn ribs upright.

   Time: PT3M

6. Broil – First Pass

   Pre‑heat the oven’s broiler on high (about 450°F). Arrange the seasoned corn ribs on the foil rack, skin side up. Broil for 7 minutes, turning the sheet once halfway through.

   Time: PT7M

   Temperature: 450°F

7. Broil – Second Pass

   Rotate any ribs that are less browned toward the heat. Broil an additional 5‑7 minutes, turning the pan as needed, until the kernels are caramelized and lightly charred.

   Time: PT6M

   Temperature: 450°F

8. Finish with Butter and Final Rub

   Remove the foil rack, spread the ribs in a single layer on the sheet, and brush generously with melted butter. Sprinkle the remaining dry rub over the hot ribs and give a quick toss.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g