Begin by heating your grill or a grill pan on the stove to medium-high heat. Cut off the ends of each cob of corn, then cut the corn in half length-wise. Cut the corn again in half length-wise, so each cob of corn is cut into fourths.
4 Corn Cobs
Place the corn in a casserole dish and cover completely with melted butter and olive oil.
4 Tablespoons Butter, 2 Tablespoons Olive Oil
Sprinkle paprika, salt, and pepper over the corn along with minced garlic. Flip the corn in the casserole dish to fully coat each piece of corn in seasoning and the butter-oil mixture.
3 teaspoons Minced Garlic, 1 teaspoon Paprika, Salt and Pepper
Once the grill or pan is hot, add your corn ribs and cook until charred, 8-10 minutes. Flip and continue to cook until charred on the other side. The corn should begin to bend with a slight arch shape like a rib. You can continue to brush the corn ribs with garlic butter from the casserole dish as they cook.
Serve and enjoy!
Notes
16 ribs will feed approximately 4-5 people.
Try varying the seasoning you use for corn ribs. Like any corn recipe, they take on other flavors very well. I love paprika, salt and pepper, but another variation my family loves is elote. Serving these corn ribs like Mexican street corn is a great way to enjoy two favorite recipes in one!
It will take longer for the corn ribs to cook in the oven, and all ovens are different. To know when your corn ribs are ready to enjoy, look for that nice arch shape. They'll start to curl when they're ready to eat.