Corn Riblets

Spring has finally sprung in Toronto. After a winter filled with colder than average temperatures and heavy snowfalls, we have finally pushed our winter gear to the back of the closet and are enjoying some beautiful sun-filled days. Corn on the cob (33 cents a cob!) has arrived in local supermarkets and it’s the perfect time to make this recipe for corn riblets. Ears of corn are cut lengthwise into ribs, oven-roasted or barbecued until the corn develops a delicious caramelized crust as it curls into a perfectly juicy rib.

Corn Riblets

Not only are the corn ribs fun to eat, but by cooking corn this way the kernels open up in a way that they never do when you make whole corn on the cob. In this recipe by Renee Muller from Between Carpools, the flavors of the sweet and smoky spice rub permeate every surface of the corn kernels and pop in your mouth with every crunchy bite. Cutting through the corn cob can be challenging but nothing that can’t be overcome with the aid of a sharp knife and by par cooking the corn before you cut it. Oven-roasted or barbecued, these corn riblets will be love at first bite.

I’m not going to mince words here. Cutting through the cob of uncooked corn is difficult. To avoid frustration and a lot of sweating and grunting, par cook the corn. I do this by bringing 4 quarts of water to a boil in a large pot. Turn off the heat and drop the corn cobs into the water. Cover and allow the corn to rest in the water for 10-15 minutes. Remove the corn from the pot using a slotted spoon.

Lay a piece of corn on a cutting board and insert the point of a sharp knife into the middle of the corn cob until you can feel the cutting board under the tip of the knife. Rock the knife backwards about an inch. Continue inserting the knife and rocking it backwards until you have cut through half of the cob. Repeat on the other side. Now the cob is split into 2 pieces. Insert the tip of the knife into the middle of each half and cut through the cob until you have split it again. Each cob is now cut into 4 long pieces or ribs. Repeat with the rest of the corn.

Preheat the oven to 400 F. Combine the seasoning, lime juice, and oil and make a thick liquid spice rub.

Lay out the corn ribs on a parchment-lined baking sheet. Drizzle the rub over each corn rib and then use your hands to thoroughly coat each corn rib with the spice rub. Bake uncovered for 35 minutes on the lower-middle rack of the oven. Corn riblets can be eaten right out of the oven or rewarmed gently and eaten later.

Print Recipe

Corn Riblets

Vegetables and Sides

By Renee Muller, Between Carpools – Serves: 8

Prep Time: 20 minutes – Cooking Time: 35 minutes – Total Time: 55 minutes

Ears of corn are cut lengthwise into ribs, coated in a sweet and smoky spice rub, and oven-roasted until the corn develops a delicious caramelized crust as it curls into a perfectly juicy rib.

Ingredients

• 16 corn riblets, cut from 4 ears of par cooked corn on the cob
• 1 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp vegetable oil
• juice of one lime

Instructions

To prepare the corn:

1

Bring 4 quarts of water to a boil in a large pot. Turn off the heat and drop the corn cobs into the water. Cover and allow the corn to rest in the water for 10-15 minutes. Remove the corn from the pot using a slotted spoon.

2

Lay a piece of corn on a cutting board and insert the point of a sharp knife into the middle of the corn cob until you can feel the cutting board under the tip of the knife. Rock the knife backwards about an inch. Continue inserting the knife and rocking it backwards until you have cut through half of the cob. Repeat on the other side. Now the cob is split into 2 pieces. Insert the tip of the knife into the middle of each half and cut through the cob until you have split it lengthwise again. Each cob is now cut into 4 long pieces or ribs. Repeat with the rest of the corn.

Make the corn ribs:

3

Preheat the oven to 400 F. Combine the seasoning, lime juice, and oil and make a thick liquid spice rub.

4

Lay out the corn ribs on a parchment-lined baking sheet. Drizzle the rub over each corn rib and then use your hands to thoroughly coat each corn rib with the spice rub. Bake uncovered for 35 minutes on the lower-middle rack of the oven (use the roast setting on your oven if you have one). Corn riblets can be eaten immediately or rewarmed gently later.

Notes

You can prep your corn ribs up to a day in advance and then cook them when you’re ready. Keep them refrigerated in an airtight container so the corn doesn’t dry out. Corn ribs can be reheated gently in the oven or on top of a hot plate.