Charred Corn Ribs Chili-Lime (Print Version)

Corn ribs grilled and coated in chili-lime butter, bringing smoky flavors with a zesty kick.

# What You’ll Need:

→ Corn

01 - 4 ears corn, husked and quartered lengthwise

→ Butter

02 - 115 g unsalted butter, softened

→ Spices

03 - 1 teaspoon chili powder
04 - 0.5 teaspoon smoked paprika
05 - 1 lime, zested and juiced

→ Garnish

06 - Fresh cilantro, chopped
07 - Salt, to taste
08 - Cracked black pepper, to taste

# How to Make It:

01 - Set the grill to medium-high heat and allow it to preheat thoroughly.
02 - In a bowl, combine softened butter, chili powder, smoked paprika, lime zest, lime juice, salt, and black pepper. Mix until smooth and fully blended.
03 - Brush the quartered corn ribs evenly with the prepared chili-lime butter.
04 - Arrange the corn ribs on the grill and cook for approximately 15 minutes, turning occasionally, until nicely charred and tender.
05 - After grilling, brush the warm corn ribs with any remaining chili-lime butter.
06 - Sprinkle with chopped fresh cilantro and serve immediately.

# Additional Tips::

01 -
  • Simple ingredients found in almost any kitchen
  • Fast prep and cooking time makes this a quick weeknight win
  • Vegetarian and kid friendly
  • Crowd pleaser at barbecues and parties
  • Messy but finger licking good
02 -
  • High in fiber and essential nutrients
  • Great for vegetarians and those looking for a lighter side
  • Perfect for prepping ahead then grilling at the last minute
03 -
  • Stand the corn upright on a towel when quartering to help prevent slipping
  • Toast the chili powder and paprika for a minute in a dry pan before mixing with butter to deepen flavor
  • Serve immediately off the grill for the crispiest texture and the brightest flavor
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