Smoky Grilled Corn Ribs with Chili-Lime Butter

These grilled corn ribs are crispy around the edges, buttery in the middle, and loaded with bright summer flavor. Chili-lime butter, salty cotija, and fresh cilantro turn sweet grilled corn into a craveable side that's made for sharing. 

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Smoky Grilled Corn Ribs with Chili-Lime Butter

Table of Contents

Take corn on the cob in a whole new direction with these grilled corn ribs, packed with smoky, zesty flavor. Cutting the corn into quarters creates fun, curl-up pieces that grill beautifully and make the perfect vehicle for a generous coating of chili-lime butter. A finishing sprinkle of salty cotija and fresh cilantro brings everything together for a vibrant summer side or snack. 

 

Ingredients

  • 4 ears of corn, husked 
  • 4 tbsp butter, softened 
  • 1 tsp chili powder 
  • Zest and juice of 1 lime 
  • 1/4 cup cotija cheese, crumbled 
  • Chopped cilantro 

 

Method

  1. Cut each ear of corn in half crosswise, then quarter each half lengthwise (a sharp, heavy knife and a steady cutting board make this much easier and safer). 
  2. Grill corn ribs over medium-high heat, turning occasionally, until they curl slightly and char, about 10-12 minutes. 
  3. Mix softened butter with chili powder, lime zest, and juice. 
  4. Toss hot corn ribs in the chili lime butter, top with cotija and cilantro.

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