These grilled corn ribs turn a simple ear of corn into a charred, handheld BBQ side that disappears fast off the platter.
Corn is cut into “ribs,” brushed with a butter sauce, and grilled until they start to curl and the edges char and caramelize. It’s a fun twist on classic grilled corn that works as a side dish or a shareable appetizer.
GCG Pro Tip: The chicken rub butter sauce on these ribs is the same one I use on grilled chicken thighs, and it works just as well brushed onto grilled vegetables like these corn ribs.
What Are Corn Ribs
Corn ribs are ears of corn cut lengthwise into thin strips, so each piece curls slightly as it cooks, resembling a rack of ribs. Cutting the corn this way exposes more surface area to the grill, so you get more char and more surface for sauce to cling to than you would with a whole cob.
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Pre-cook corn: Microwave the corn for 4 minutes.
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Cut corn: Cut off the bottom end of each cob so it can stand up flat. Carefully stand the corn up. Cut it in half vertically with a sharp knife. Lay the cut side down and cut in half again.
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Make sauce: In a small bowl, combine the oil, melted butter and Chicken Rub. Brush it onto the corn ribs.
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Heat grill: Heat the grill to high (450-500F)
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Grill ribs: Place the corn ribs on the grill corn-side down and cook until charred, tossing and brushing often with melted butter.
Air fryer option: Cook at 375F degrees for 10-12 minutes.
Oven option: Bake in a 400F degree oven for 25-30 minutes.
Calories: 58kcalCarbohydrates: 0.4gProtein: 0.1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 8mgSodium: 23mgPotassium: 5mgFiber: 0.1gSugar: 0.03gVitamin A: 101IUVitamin C: 0.1mgCalcium: 6mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Corn: Use fresh or frozen ears. If you use frozen, make sure they are fully thawed.
- Avocado oil: Olive oil also works
- Butter: Melted, for the sauce and for basting
- Girls Can Grill Chicken Rub: Adds savory flavor to the butter sauce. Feel free to sub this out with your favorite vegetable rub or salt and pepper.
Substitutions: For a vegan version, swap the butter for vegan butter or use additional oil in its place.
See the full recipe card above for exact measurements.
How to Make Corn Ribs
Heat your grill to high before you start cutting the corn, so it’s ready to go as soon as the ribs are prepped.
Step 1: Pre-cook Corn
Microwave the ears of corn for 4 minutes. This softens the cob just enough to make it easier and safer to cut. It’s also my secret for creating the juiciest kernels.
Step 3: Make the Sauce
In a small bowl, combine the oil, melted butter and Chicken Rub. Brush it onto the corn.
How to Serve Corn Ribs
Serve corn ribs warm off the grill as a BBQ side dish, or pile them on a platter as a fun appetizer for a cookout. Serve with some lime wedges and a sprinkling of fresh herbs. Or fully commit to the barbecue ribs concept and serve with your favorite BBQ sauce.
They’re naturally vegetarian, and swapping the butter for vegan butter or extra oil makes them vegan-friendly too.
Storage
Store leftover corn ribs in an airtight container in the fridge for up to 5 days. I don’t recommend freezing leftovers, as the texture of the corn suffers once thawed.
GCG Pro Pitmaster Tips
- Microwaving the corn first isn’t just for speed, it makes cutting through the cob much safer.
- Don’t walk away once the ribs hit the grill. The cut surface chars quickly on high heat.
- Prefer the air fryer for these? Skip the grill entirely and air fry at 375F for 10-12 minutes.
Frequently Asked Questions
Corn ribs are ears of corn cut lengthwise into thin, curled strips that resemble a rack of ribs. Cutting the corn this way exposes more surface area for char and sauce.
Yes. Air fry at 375F for 10-12 minutes as an alternative to grilling.
Yes. Brush the corn ribs all over with the seasoned butter. Place them in a single layer on a baking sheet and roast them at 400F degrees for 25-30 minutes, tossing halfway through the cook.
Yes. Swap the butter for vegan butter or use additional oil in its place.
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