Bluegrass Seniors Magazine
Recipes
Smoky Corn Ribs with Dipping Sauce
Smoky Corn Ribs with Dipping Sauce
A fun and flavorful twist on grilled corn, these smoky corn ribs are perfect for summer gatherings or a tasty side dish. Served with a creamy, zesty dipping sauce, they’re sure to be a hit with all ages.
Ingredients:
- For the Corn Ribs:
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder (optional, for a kick)
- Salt and pepper, to taste
- Fresh chopped parsley, for garnish
- For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 garlic clove, minced
- Salt, to taste
Instructions:
- Corn Ribs:
- Cut each ear of corn into quarters lengthwise to create “ribs.” Be careful—this takes some force. A sharp chef's knife or cleaver works best.
- In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper.
- Brush the seasoning mixture evenly over all the corn pieces.
- Preheat the oven to 425°F. Place corn ribs on a lined baking sheet and roast for 20–25 minutes, turning halfway through, until tender and slightly crispy on the edges.
- Make the Sauce:
- In a bowl, stir together all dipping sauce ingredients until smooth. Adjust seasoning to taste. Chill until ready to serve.
- Arrange the corn ribs on a platter, sprinkle with chopped parsley, and serve with the dipping sauce on the side. Serve!
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