Baked Smoky Chipotle Butter Corn Ribs

For me, fresh corn cobs slathered in butter and Summer just go together. As kids, we would watch the corn trucks drive past our farm every Summer. While I tried a couple of years back to grow corn, I had mixed results. I now stick to buying them from our local market all through Summer. Because hot buttered corn cobs dripping down one’s chin is a Sunday BBQ essential.

These oven-baked corn ribs are super simple and are easy to make when you’ve got a crowd gathered. And they can be prepared ahead of time, which is a lifesaver for us time-poor cooks.

What are corn “ribs”?

It’s when a cob of fresh corn has been cut into quarters lengthways. Firstly chop off each end of the corn cob so you start with a flat surface. Stand the corn cob on one of the flat ends and slice straight down the middle. Be very careful, this part can be a little tricky if the corn cob has quite a woody interior. Once the corn cob is sliced longways in half, lay the cut side flat on the chopping board, and slice again longways, creating your “ribs”.

What you need to get started

  • fresh corn cobs – remove the leaves and husks so you are just left with the corn cob, then cut into “ribs”
  • salted butter – I used Lurpak salted butter. It’s been my favourite for years!
  • sweet smoked paprika – If I only have one spice in my pantry, this would be it. It’s so versatile and gives such an intense, smoky flavour. Try it sprinkled on sweet potato with a little salt and pepper for an easy weekday side.
  • ground chipotle
  • fresh garlic – 3 good, sized cloves, crushed
  • lime mayonnaise and coriander leaves to finish (optional)

The nitty-gritty

  1. Preheat the oven to 200 degrees c. 
  2. In a mixing bowl, combine butter, paprika, garlic, and chipotle. Mix together and incorporate the spices into the butter. 
  3. Using a pastry brush (or your hands) coat each corn rib in butter and place it on a roasting tray. If there is any leftover butter, just scoop dollops onto corn cobs randomly.
  4. Sprinkle with a little sea salt and freshly ground pepper.
  5. Pop into the oven and bake for 10 minutes.
  6. Remove from the oven. Give the pan a good shake to get butter in all the right places
  7. Season again (if required). Transfer to a plate and drizzle with lime mayonnaise and scatter fresh coriander leaves on top.

What do I serve my corn ribs with?

A weekend BBQ. Throw some meat on the grill. Whip up a bowl of the BEST potato salad and pour a glass of wine.

We also love to eat these oven-baked corn ribs with anything Mexican like burritos, tacos, etc. It’s an easy little side to throw together while I’m prepping our dinner.

The equipment needed

So little is needed for this one. Just a mixing bowl, roasting tray, and a large cook’s knife. When choosing which knife to use for cutting the corn cobs into ribs, go with a sharp 20cm cook’s knife. Anything smaller will get stuck. Be sure not to use your best Japanese steel knife for this. While they are beautiful to use for most kitchen tasks, the core of the corn is much too hard and may chip the knife. European-made knives are generally tougher and better suited to this job.

How I do make this ahead of time?

Easy! Just complete steps 2 through 4. Cover and pop into the fridge until you are ready to bake. When you are ready to go, just preheat the oven and cook as per the remaining recipe steps! They can easily be prepared up to 24 hours before cooking.

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A stack of smokey chipotle corn ribs drizzled with lime mayonnaise and scattered coriander leaves

Baked Smoky Chipotle Buttered Corn Ribs

  • Author: Emma Lee
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Description

Because hot buttered corn cobs dripping down one’s chin is a Sunday, Summer BBQ essential.  


Ingredients

Units Scale
  • 3 corn cobs, leaves, husks removed, cut into ribs (see notes)
  • 100g salted butter, at room temperature
  • 1 tsp smoked sweet paprika
  • 1/2 tsp chipotle, ground
  • 3 garlic cloves, crushed
  • sea salt flakes & pepper
  • lime mayonnaise and coriander leaves to finish (optional)

Instructions

  1. Preheat oven to 200 degrees c. 
  2. In a mixing bowl, combine butter, paprika, garlic, chipotle. Mix together and incorporate the spices into the butter. 
  3. Using a pastry brush (or your hands) coat each corn rib in butter and place on a roasting tray. If there as an remaining butter, just scoop dollops onto corn cobs randomly.
  4. Sprinkle with a little sea salt and freshly ground pepper.
  5. Pop into the oven and bake for 10 minutes.
  6. Remove from the oven. Give the pan a good shake to get butter in all the right places
  7. Season again (if required). Transfer to a plate and drizzle with a lime mayonnaise and scatter fresh coriander leaves on top.


Notes

To create corn “ribs”

Firstly chop off each end of the corn cob so you start with a flat surface. Stand the corn cob on one of the flat ends and slice straight down the middle with a knife. Be very careful, this part can be a little tricky if the corn cob has quite a woody interior. Once the corn cob is sliced longways in half, lay the cut side flat on the chopping board, and slice again longways, creating your “ribs”.

Keywords: BBQ, Corn, Chipotle

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