Recipe Highlight: Grilled Corn Ribs

School is out, the temperatures are up and you just found corn on the cob at the local farmers market! Fresh, sweet corn on the cob is a delightful summer staple. There are endless ways to enjoy corn during the season, but I say it’s a good time to the latest grilling craze – Corn Ribs! Super delicious and fun to eat, corn ribs are show-stopping and impressive! They are a wonderful addition to any BBQ.

If you're not familiar with corn ribs, this recipe is a summer BBQ game-changer. Corn ribs are essentially fresh corn on the cob cut into curvy slabs that mimic the look of meat ribs. You eat them just like a port rib, discarding the “bone” or the center of the cob. This delicious recipe adds the “wow” factor as a summertime appetizer, side dish, or even a vegetarian main course.

Grilled Corn Ribs

4 ears of corn, shucked, silks removed
4 Tbsp. butter, melted
1 Tbsp. chili powder
1 tsp. smoked paprika
1 tsp. garlic powder
½ tsp. salt
¼ tsp. cayenne pepper
Sliced jalapeños, cilantro, cotija cheese or scallions for garnish

Using a sharp knife, cut the wide end of the cob (about ⅓ of an inch) to create a flat end. Stand the corn cob up on the flat end so it is vertical. Carefully cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Lay the cob halves flat with the center side down, cut in half lengthwise. Repeat with the remaining cobs. You will have 16 corn riblets in total.

Mix together the melted butter, spices, and salt. Brush the butter on the corn rib pieces.

Prepare a grill for medium heat and lightly oil the grates. Cook for 8 minutes and rotate the corn. Reduce the heat to low and cook another 6 to 8 minutes. The outside should be lightly charred and the ends curled in. Remove from the grill, top with garnishes and serve with your favorite dipping sauce.

-contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com