Sweet grilled corn ribs cooked until charred and tender served smothered in crema, spicy aioli, chopped cilantro, tajin and fresh parmesan. These corn ribs are super fun to make and make for a cute little appetizer, side dish or light lunch to serve in the summertime along side a BBQ spread.
By far the most challenging part in making these is the actual cutting of the corn into ribs. The centre is pretty hard to cut through and requires a bit of muscle and patience. You need a sharp knife that can cut through bigger foods and a mallet or even a rolling pin for some extra help. You might have seen these at some point on tiktok or even Pinterest- videos of people cutting the corn into ribs. It always looks easier in a video but it’s a lot harder when you attempt it. You want to make your corn sturdy by cutting off both ends so that it can lay flat on the cutting board. We don’t want any accidents with the knife. The next step is to stand the corn upright and make an incision with the knife so that it can securely sit in the middle of the corn. Once it’s stable I just slowly hammered both sides of the knife gently until I reached the bottom and was left with two halves. This was the best/safest/easiest way to do it. You want to avoid forcing the knife because you don’t want to break it or injure yourself.
We like to cook our corn right on the grill. It doesn’t require heavy seasoning before it hits the grill. All that doesn’t get absorbed into the corn. It’s not made for that and well just a waste of ingredients and time. Think of it like steak- just the bare minimum of oil, salt and pepper and that’s all the flavours you need. Once it’s cooked that’s where you can go crazy with the toppings. Other cooking methods that are popular with corn ribs is making them in an air-fryer and oven baking. So if you don’t have a grill these are great alternatives the only thing is that you lose the charred components which add so much extra taste.
As previously mentioned, this is where you can go crazy with your toppings. We went for an elote style Mexican street corn taste. The corn ribs are drizzled in two types of sauces, a mexican crema, and spicy aioli then we load on the chopped cilantro, tajin and parmesan cheese. The sauces help adhere the rest of the toppings so that each bite you get to taste everything together. We love serving up fully loaded corn and often will just turn to whatever ingredients we have on hand and herbs growing in the garden.
We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!