Why do corn ribs curl when you grill them?

Corn ribs curl because the heat causes the outer layers of the cob to contract faster than the interior. Quartering the cob exposes the inner structure to direct heat, which drives the curl. High heat speeds it up. Lower temperatures produce less curl and softer texture.

Do you need to oil corn before grilling?

No. Dry corn on a hot grate builds better char without oil. Oil before grilling burns off before the corn is done and the flavor goes with it. It also causes flare-ups. Season the butter that goes on after. Hot corn absorbs it completely.

How do you cut corn ribs without hurting yourself?

Place a damp towel under your cutting board so it won't slide. Use a sharp knife. Trim both ends of the cob flat, then stand it upright. Place your palm on the back of the blade with fingers extended and push down through the center. Once the blade starts through, guide it to the board. Quarter each half the same way. Cutting the cob in half crosswise first makes the process shorter and safer.

How long do you grill corn ribs?

Grill corn ribs at medium-high heat, 400 to 425°F, for 8 to 10 minutes total. Place them kernel-side down and leave them for 5 to 6 minutes before rotating. They're done when the kernels are charred and the ribs have curled. Moving them too early breaks the char before it sets.

Can you make corn ribs in an air fryer?

Yes. Place in a single layer at 375°F for 15 minutes, flipping halfway through. The result is crispier than grilled with a flavor reminiscent of roasted popcorn. Toss in seasoned butter immediately when they come out. The grill gives more smokiness. The air fryer gives more crunch.

Grilled Corn Ribs - Chiles and Smoke

Name: Grilled Corn Ribs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 Corn on the cob, husks removed; ½ cup room temperature unsalted butter; 2 tablespoons Sedona Sand Fiesta Seasoning, or preferred; Kosher salt to taste

Ingredients

Scale

4 Corn on the cob, husks removed
½ cup room temperature unsalted butter
2 tablespoons Sedona Sand Fiesta Seasoning, or preferred
Kosher salt to taste

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Instructions

Mix softened room temperature butter with the seasoning until fully combined. Taste it. It should be a little salty since it’s going across a full batch of hot corn. Set aside at room temperature.
Place a damp towel under your cutting board. Trim both ends of each cob to create flat surfaces. Stand the cob upright and slice in half lengthwise, using your palm on the back of the blade with fingers extended. Quarter each half the same way. Take your time.
Preheat the grill to medium-high, 400 to 425°F. Clean grates. Place the corn ribs directly on the grates with kernels facing down. Leave them alone for 5 to 6 minutes. Use a metal spatula to rotate. Grill another 2 to 3 minutes. Total cook time is 8 to 10 minutes.
Pull them off the grill and drop straight into the bowl with the seasoned butter. Toss while still hot. Every kernel picks up the flavor.
Add any additional toppings such as cotija, hot sauce, or fresh lime. Serve immediately.

Notes

No oil or butter before grilling. It burns off and causes flare-ups. Butter goes on after.
Toss the hot corn ribs in a bowl with the seasoned butter. Don’t brush. The bowl coats every surface.
Use a sharp knife and a damp towel under the cutting board. Take your time on the cut.
Make ahead: Quarter the corn up to 1 day in advance. Refrigerate covered. Grill day-of.

Author: Brad Prose
Prep Time: 10
Cook Time: 10
Category: Side Dish
Method: Grilling
Cuisine: American
Diet: Gluten-Free, Vegetarian

Nutrition

Serving Size:
Calories: 228
Sugar: 6.4 g
Sodium: 428.5 mg
Fat: 16.6 g
Carbohydrates: 19.7 g
Protein: 3.5 g
Cholesterol: 40.7 mg