bonappetit4.0
Smoky Sweet Corn Ribs
Loaded with crispy kernels, these snackable corn ribs are slathered with a smoky, tangy seasoned butter for a fresh take on barbecue corn recipes.
👥 4 Servings👤 Emma Laperruque📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●knife
- ●cutting board
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 450°. Using a chef’s knife and securing your cutting board by placing a damp kitchen towel underneath, cut 4 ears of corn, husked, in half crosswise. Working one at a time, stand each piece up on a cut end and slice lengthwise into quarters (you should have 8 wedges per ear). Transfer to a baking sheet. Drizzle with ¼ cup vegetable oil, season with kosher salt and freshly ground pepper, and toss to coat. Spread out wedges evenly, arranging cut sides up.
ears of corn, husked4Freshly ground pepper
2
Roast corn ⏱️ 10 minutes, then turn cut sides down and continue to roast until kernels are tender and starting to blister and separate, about ⏱️ 10 minutes more. (If you’d like more color, move corn to top rack and broil about ⏱️ 1 minute.) Let cool slightly.
3
Meanwhile, mix together ½ cup (1 stick) unsalted butter, room temperature, 1 Tbsp. light brown sugar, 1 tsp. apple cider vinegar, 1 tsp. smoked paprika, ¾ tsp. garlic powder, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl.
. light brown sugar1 Tbsp. apple cider vinegar1 tsp. smoked paprika1 tsp
4
Serve corn ribs with butter mixture for spreading over.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...