Corn ribs for your next BBQ 🌽. How easy is this recipe 🤗

Ingredients

• 4 ears Corn on the Cob (fresh, husked and cleaned)
• 4 Tbsp Unsalted Butter (softened, melted)
• 2 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Chili Powder (adjust to heat preference)
• 0.5 tsp Salt (kosher or sea salt)
• 0.5 cup Sour Cream (full‑fat for best texture)
• 2 Tbsp Mayonnaise (regular or light)
• 1 tsp Hot Sauce (your favorite brand)
• 2 Tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Preheat Oven or Prepare Grill

   If using an oven, preheat to 425°F (220°C). If grilling, preheat the grill to medium‑high heat (about 400°F).

   Time: PT10M

   Temperature: 425°F

2. Cut Corn into Ribs

   Place each ear on the cutting board and, using a sharp chef knife, cut the cob into 4 equal sections (about 2‑inch ribs). Keep fingers tucked and use a rocking motion for safety.

   Time: PT5M

3. Make Lime Chili Butter

   Melt the butter in a small saucepan over low heat or in the microwave (30‑second bursts). Stir in lime juice, chili powder, and salt until smooth.

   Time: PT5M

4. Brush Corn Ribs with Butter

   Arrange the corn ribs on a foil‑lined baking sheet. Generously brush each piece with the lime‑chili butter on all sides.

   Time: PT5M

5. Cook Corn Ribs

   Place the sheet in the oven and bake for 12‑15 minutes, turning once halfway through, until the corn is tender and the edges are lightly charred. If grilling, place ribs directly on the grates and grill 6‑8 minutes per side.

   Time: PT15M

   Temperature: 425°F

6. Prepare Dipping Sauce

   In a mixing bowl combine sour cream, mayonnaise, lime juice, hot sauce, a pinch of salt, and chopped cilantro. Stir until smooth.

   Time: PT5M

7. Serve

   Transfer the hot corn ribs to a serving platter, drizzle any remaining butter, sprinkle extra cilantro if desired, and serve with the lime‑spiced dipping sauce.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

3g

Carbohydrates

18g

Fat

8g

Fiber

3g