Grilled Corn Ribs with Butter

# What You Need:

→ Corn

01 - 4 large ears of fresh corn, husked

→ Chili Lime Butter

02 - 4 tablespoons unsalted butter, softened

03 - 1 teaspoon chili powder

04 - 1/2 teaspoon smoked paprika

05 - 1/2 teaspoon garlic powder

06 - 1/4 teaspoon ground cumin

07 - Zest of 1 lime

08 - Juice of 1 lime

09 - 1/2 teaspoon sea salt

10 - 1 tablespoon fresh cilantro, finely chopped (plus extra for garnish)

→ To Serve

11 - Lime wedges

# How-To:

01 - Preheat your grill to medium-high heat (about 400°F).

02 - Cut each ear of corn lengthwise into quarters to form 'ribs.' (Tip: Use a sharp chef’s knife and steady pressure—place a damp towel under the cob for stability.)

03 - In a small bowl, mix together butter, chili powder, smoked paprika, garlic powder, cumin, lime zest, lime juice, salt, and chopped cilantro until thoroughly combined.

04 - Brush each corn rib lightly with some of the chili lime butter.

05 - Grill corn ribs cut-side down for 8–10 minutes, turning occasionally, until charred, tender, and slightly curled.

06 - Transfer the grilled corn ribs to a platter. Immediately brush with remaining chili lime butter. Garnish with extra cilantro and serve with lime wedges on the side.

# Insider Tips:

01 -

This dish is a fun and unique way to serve corn, impressive enough for guests.
The zesty chili lime butter brings out an irresistible burst of flavor that feels like summer on a plate.

02 -

A dull knife makes the corn cutting a challenge, so ensure it's sharpened for safe and easy slicing.
I learned that the chili lime butter is most potent when served immediately, so avoid letting them sit too long before serving.

03 -