Grilled Corn Ribs with Butter

# Components:

→ Corn

01 - 4 large ears of fresh corn, husked

→ Chili Lime Butter

02 - 4 tbsp unsalted butter, softened

03 - 1 tsp chili powder

04 - 1/2 tsp smoked paprika

05 - 1/2 tsp garlic powder

06 - 1/4 tsp ground cumin

07 - Zest of 1 lime

08 - Juice of 1 lime

09 - 1/2 tsp sea salt

10 - 1 tbsp fresh cilantro, finely chopped (plus extra for garnish)

→ To Serve

11 - Lime wedges

# Directions:

01 - Preheat your grill to medium-high heat (about 200°C / 400°F).

02 - Cut each ear of corn lengthwise into quarters to form "ribs." (Tip: Use a sharp chef’s knife and steady pressure—place a damp towel under the cob for stability.)

03 - In a small bowl, mix together butter, chili powder, smoked paprika, garlic powder, cumin, lime zest, lime juice, salt, and chopped cilantro until thoroughly combined.

04 - Brush each corn rib lightly with some of the chili lime butter.

05 - Grill corn ribs cut-side down for 8–10 minutes, turning occasionally, until charred, tender, and slightly curled.

06 - Transfer the grilled corn ribs to a platter. Immediately brush with remaining chili lime butter. Garnish with extra cilantro and serve with lime wedges on the side.

# Expert Advice:

01 -

These corn ribs are not just delicious; they are a fun conversation starter at any gathering.
The zesty chili lime butter packs a flavorful punch that elevates the humble corn to new heights.

02 -

Be cautious with the knife when cutting the corn; it’s all too easy to slip and make a mess.
For an extra layer of flavor, let the butter sit for a bit before using it; the spices meld together beautifully.

03 -