CORN RIBS
Fun. Sharable. Pretty. What’s not to love about this spin on an old favorite, corn on the cob?
Time: 45 min | Difficulty: 2/5 | Servings: 4
1. Quarter Your Corn
Using a sharp knife, cut off the ends of your corn. Place it standing up right on your board and cut the corn into halves. Then cut those halves into quarters. You should have 4 long pieces of corn. Try to make sure you are cutting evenly into the core as each “rib” will need a piece of the core to stay connected. This is the tricky part, so go slow, and don’t be afraid to call in reinforcements! You can also cut them into eighths if that’s easier.
2. Season
Season your corn ribs by coating them in olive oil and spices. Gently toss and make sure all pieces are covered and seasoned.
3. Grill
Heat your barbecue (medium-high heat) and place your corn kernel side down. Cook for 8 minutes or until you get charred spots and the corn has curl into “ribs.” Cook another minute on each side.
4. Finish
Remove from heat. Top with a little olive oil, fresh lime juice, lime zest, and flakey salt. Eat like ribs and enjoy!
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