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Corn Ribs with Infused Butter – Three Ways

Turn summer corn into a showstopper with these buttery grilled corn ribs. Grilled until lightly charred and curled, then drenched in rich, real butter that takes on three craveable flavors. Whether you go garlicky and herb-packed, smoky chipotle-lime, or sweet and spicy hot honey, the butter soaks into every kernel for a juicy, flavor-loaded bite.
15 min Prep Time
15 min Cook Time
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Servings: 6-12

Servings: 6-12

Ingredients

  • Corn:

  • 6 ears corn, husked
  • 2 tablespoons vegetable oil

  • Infused Butter:

  • Base: 1/2 cup unsalted butter, melted

  • For Garlic Herb:

  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper, to taste

  • For Smoky Chipotle:

  • 1 teaspoon chipotle powder
  • 1 teaspoon smoked paprika
  • Zest and juice of 1 lime
  • Salt and freshly ground black pepper, to taste

  • Hot Honey:

  • 2 tablespoons hot honey (stirred directly into the butter)

Instructions

Step 1

Heat grill to high heat.

Step 2

Bring a large pot of water to boil over high heat. Prepare an ice bath. Add corn and simmer for 3-5 minutes. Transfer corn to ice bath. Remove and dry thoroughly.

Step 3

Trim the ends of each corn ear. Stand the cob upright and carefully slice it in half lengthwise using a slow, rocking motion. Place each half flat-side down and slice in half again lengthwise to create 4 ribs per ear.

Step 4

Toss corn ribs with oil in a large bowl. Place ribs kernel-side down on the grill. Cover and grill for 4–6 minutes, until slightly charred and curling at the edges.

Step 5

Return ribs to the bowl and toss with half of your infused butter. Serve with extra infused butter on the side for dipping.