Call it what you may, but a cob of corn sliced into four “ribs” happens to be one of my favorite summer sides. Fresh corn on the grill is synonymous with every backyard cookout, and serving the corn in this manner ensures there’s plenty to go around, not to mention that it’s fun to eat. The key is a sharp knife, a steady surface, and some patience when it comes to slicing the ears of corn. After that, it’s all about grilling these ribs over direct heat to get some smoky char and tender kernels. Instead of drizzling these with butter, I like to spread a light layer of mayo over the grilled corn. It’s a sticky and savory base that captures the grated cheese and parsley. Give this a try the next time you want a fun spin on a classic.
Grilled Corn “Ribs”
The key is a sharp knife, a steady surface, and some patience when it comes to slicing the ears of corn. After that, it’s all about grilling these ribs over direct heat to get some smoky char and tender kernels. Instead of drizzling these with butter, I like to spread a light layer of mayo over the grilled corn. It’s a sticky and savory base that captures the grated cheese and parsley. Give this a try the next time you want a fun spin on a classic.
Ingredients
- 4 ears fresh corn, husks and silk removed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh-cracked black pepper
- 1/2 cup mayonnaise, preferably Duke’s brand
- 1/2 cup grated parmesan cheese
- 1/4 cup finely chopped fresh parsley
Instructions
- Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. Coat the top grate with oil; place on the grill. (If using a gas grill, preheat to medium high [400° to 450°F] on one side.)
- Using a sharp knife on a secure and steady surface, lay an ear of corn on its side and make a perpendicular cut near the stem of the cob to create a flat end. Stand the cob up vertically and rest the flat end on the steady surface. Carefully cut the cob vertically in half. Place both halves, cut sides down, on the surface, and cut each half again lengthwise to create 4 “ribs.” Repeat with the remaining ears of corn. Drizzle the ribs with the olive oil and season with the salt and pepper.
- Place the corn ribs, kernel sides down, over direct heat and grill for 4 to 5 minutes, or until slightly charred. Transfer the ribs to indirect heat, flip so the cut sides are down, and grill, covered, for an additional 4 to 6 minutes, or until tender.
- Remove the corn from the grill and brush the kernels with a light layer of mayonnaise. Sprinkle the corn ribs with the parmesan cheese and parsley. Serve.
Notes
Recipe reprinted with permission from Butcher on the Block by Matt Moore (Harvest, an imprint of HarperCollins Publisher, May 2023). Photography by Andrea Behrends.