Grilled Corn Ribs

If you aren’t familiar with corn ribs, they are essentially fresh corn on the cob, cut into long quarters. When grilled, they curl slightly. You eat them just like a pork rib, discarding the “bone” or center of the cob. Cut to resemble ribs, this delicious corn dish looks and tastes amazing. Just like regular ribs, these corn ribs are a mess to eat, but worth the extra napkins. Adjust the spice levels to your enjoyment and enjoy with or without the chipotle lime mayo.

How to make Grilled Corn Ribs

Ingredients

• 2 Ears of Corn on the Cob
• 8 Tbsp Primal Kitchen Avocado Oil
• 2 Tsp Lemon Pepper
• 1 Tsp Garlic Powder
• 1 Tsp Chili Powder
• 1/2 Tsp Cayenne
• 1/2 Tsp Paprika
• 1/2 Tsp Black Pepper
• 1/2 Tsp Salt
• 1 Tbsp Cilantro, chopped
• 1/4 cup Cotija Cheese
• 2 Tbsp Primal Kitchen Chipotle Lime Mayo

Directions

1. Prepare the corn ribs (see directions below)
2. In a small bowl, combine avocado oil and spices
3. Brush the oil mix onto the corn ribs
4. Grill at 400 F for 30 minutes
5. Top with cilantro and cotija cheese to taste
6. Dip corn ribs in Chipotle Lime Mayo or squeeze it on top with our Squeeze Chipotle Lime Mayo

How to Cut Corn Ribs

Once you get the corn ribs cut into pieces, the recipe goes fairly quick. The hardest part is in the prep.

1. Using fresh sweet corn, shuck the corn and be sure to remove all the silk strands.
2. Using a large knife cut the bottom of the stalk end (the thicker side), about ⅓ inch off at most. Sharpen your knife before attempting to cut the corn cobs into riblets. Go slow and use a rocking motion if you get stuck.
3. Carefully cut down through the core, rocking the knife back and forth. This might take a minute or so per piece.
4. Lay the two halves flat and cut them in half again. Repeat with the other pieces of corn.

Source: Primal Kitchen     https://www.primalkitchen.com/