American·Side Dish
Dry-Rubbed Corn Ribs
Sweet summer corn is quartered into "rib" shapes and seasoned with a smoky barbecue dry rub before being broiled to charred perfection. This technique allows the corn to curl like baby back ribs and makes the kernels easier to eat.
Prep
15m
Cook
15m
Total
30m
Serves
4
Method
- 01
Top and tail the corn ears to expose the cob. Stand the corn upright on its wide end and, using a sharp knife, carefully split the ear in half lengthwise by rocking the blade through the center. Repeat the rocking motion to quarter each half into 'ribs', ensuring your fingers always remain above the blade for safety.
Watch · 0:35
- 02
In a small bowl, whisk together the kosher salt, ancho chili powder, smoked paprika, black pepper, cumin, garlic powder, onion powder, and cayenne to create the dry rub spice mix.
Watch · 2:54
- 03
Place the corn ribs in a large mixing bowl. Drizzle with vegetable oil and toss to coat. Sprinkle with about two-thirds of the spice mix, then use your hands to massage the seasoning into the kernels until evenly coated.
Watch · 3:40
- 04
Arrange the corn ribs on a foil-lined baking sheet. To keep them from rolling onto their sides, use two rolls of aluminum foil to prop them up so the kernels face the heat. Broil on high about 7 inches from the heat for 7 minutes. Flip or reposition any unevenly cooked pieces and broil for another 5–7 minutes until charred and caramelized.
Watch · 5:15
- 05
Remove from the oven and discard the foil props. Brush the hot corn ribs generously with melted butter and sprinkle with the remaining spice mix. Serve hot with a dipping sauce made from mayo, yogurt, lime juice, and minced chipotle.
Watch · 6:12
From Chef John
“Pay close attention to this first step because if you don't, there will be blood.”
“At no point during this entire operation do we ever have our fingertips anywhere remotely close to the bottom of the knife.”
“You are, after all, the berry gives of these very good corn ribs.”