This summer, elevate your barbecue experience with an innovative take on a classic: grilled corn ribs. These slender, flavorful strips of corn, expertly cut from the cob, are transformed into delightful, easy-to-eat portions. Coated in a rich butter infused with paprika and garlic, then grilled to a beautiful char, they offer a novel texture and intensified taste. The culinary journey culminates with a generous drizzle of zesty Cotija crema, a squeeze of fresh lime, and a sprinkle of vibrant cilantro, creating a dish that is both visually appealing and incredibly satisfying for any gathering.

The concept of corn ribs has evolved over time, gaining significant traction in the culinary scene and on social media. While the exact origins of transforming corn cobs into rib-like segments remain a subject of discussion, deep-fried versions of corn ribs have been featured on menus, notably at establishments like Momofuku Ssam Bar, since as early as 2017. Their popularity surged rapidly, with these unique corn preparations becoming a trendy item in various restaurants across the United States and captivating food enthusiasts on digital platforms.

Initially, the prospect of preparing corn ribs at home might seem daunting, primarily due to the task of safely cutting through the tough corn cob. However, with the right approach and proper tools, this process can be surprisingly straightforward and safe. Culinary experts have refined techniques to make this dish accessible to home cooks, ensuring that the preparation is as enjoyable as the eating experience. Key safety measures include using a stable cutting surface, such as a cutting board secured with a non-slip pad or damp towel, and employing a sharp, robust chef's knife or cleaver. These precautions minimize the risk of accidents and make the cutting process much smoother.

The transformation begins by carefully slicing the corn cobs into halves, then quarters, and finally into thin, rib-like strips. This method maximizes the surface area of the corn, allowing it to better absorb the delicious seasonings and butter. Once prepared, the corn ribs are generously tossed in a mixture of melted butter, smoky paprika, pungent garlic powder, and a touch of black pepper. This coating not only infuses the corn with rich flavor but also aids in achieving a desirable browning and char during grilling. The fat in the butter accelerates the caramelization of the corn kernels, ensuring they cook through evenly and develop a delightful texture.

Grilling the corn ribs is a quick and efficient process. Whether using a charcoal or gas grill, preheating to a high temperature around 500°F (260°C) is crucial for a successful char. The ribs are placed kernel-side down on the grates and turned as needed, typically cooking in just 5 to 7 minutes until beautifully charred. The final touch involves a creamy Cotija crema, a staple inspired by Mexican street corn, or elotes. This zesty sauce, made with crumbled Cotija cheese (or feta), mayonnaise, Mexican crema (or sour cream), lime juice, chipotle chili powder, and grated garlic, perfectly complements the sweet and smoky corn. A final garnish of fresh cilantro and a squeeze of lime elevate the dish, making it an irresistible addition to any summer spread.

These grilled corn ribs are more than just a side dish; they are a festive and interactive culinary creation. They prove that with a little innovation and attention to detail, even the most familiar ingredients can be transformed into something extraordinary. Easy to prepare in advance, with the crema lasting up to five days and the cut corn four, these ribs are perfect for spontaneous gatherings or planned feasts, ensuring a crowd-pleasing culinary experience that will leave a lasting impression.