Corn Ribs

I had another thing pop up last week. It showed up in several article in my feeds. It sounded interesting so I gave it a try. The corn I used was not the best, probably not fresh picked. That being said. I am waiting for the local corn to start appearing to try if again, because I really liked it.

When you are making your corn ribs you can leave the cob whole not cut in two, but it is safer to use the shorter pieces to cut. When I was looking at different sites to get a feel of what to do, I saw a few different cooking methods, deep frying, microwave, but the BBQ or dry frying on the stove appeals more to me. It give it a little char that a rib should have

2 ears of Corn on the Cob

1/2 tsp Chili Powder

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 tsp Brown Sugar

1/2 tsp salt

1 tblsp melted butter

1 tblsp cooking oil

2 tblsp lime juice

Shuck the corn. Trim both ends. Cut the pointy end back about an inch.

Cut the corn in half. Stand the corn on it’s end, and cut down through the cob.

Stand the split corn on it’s end again and cut down. You should now have the corn cut in quarters. Repeat with the rest of the corn.

Mix the spices and sugar.

Mix the melted butter and oil

Place the corn in a bowl and toss with the oil.

Add the spices and toss. When the spices are stuck to the corn, drizzle the lime juice over the corn.

Cooking method 1

Turn the BBQ on high. When hot place the corn ribs on the grill until the kernals start to char. Place on a piece of foil and cover. Cook for another 5 minutes at a lower temperature

Cooking method 2

Bring a frying pan to a high heat. Add the corn, sear until the kernals start to char.

Remove to a baking dish and place in the oven for 5 or 10 minutes,

Eat like a rib.