Baked Corn Ribs with Smoked Paprika and Garlic Butter
Corn cobs sliced into long ribs, rubbed with smoked paprika, roasted until golden, and drizzled with garlic butter.
Equipment
- Sharp chef knife
- Cutting board
- Large bowl
- Baking sheet
- Small saucepan
Ingredients
Main Ingredients
- 4 large corn cobs husked and silk removed, for the corn ribs
- 3 tbsp extra virgin olive oil for the corn ribs
- 1 ½ tsp garlic powder for the corn ribs
- 2 ½ tsp smoked paprika for the corn ribs, plus more for garnish
- 1 ½ tsp kosher salt for the corn ribs
- 1 tsp black pepper for the corn ribs
- 3 tbsp unsalted butter for the garlic butter
- 1 cloves garlic finely minced, for the garlic butter
- 2 tbsp fresh parsley or cilantro roughly chopped, optional for garnish
Instructions
Cooking
- Cut the ribs. Slice a little off the base of each cob so it stands flat, then slice down the sides to make 4 to 6 long strips.
- Heat the oven. Heat the oven to 400 degrees F.
- Season. Toss the strips with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast. Arrange on a baking sheet and bake for 20 to 25 minutes until golden and tender.
- Make the garlic butter. Melt the butter over low heat, add the garlic, and cook for 1 to 2 minutes until fragrant.
- Serve. Drizzle the garlic butter over the corn and garnish with parsley or cilantro.
Notes
Substitutions: Use regular paprika in place of smoked paprika, and chili powder or Parmesan for a different flavor.
Tips: Slice slowly with a sharp knife on a stable cutting board.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days and reheat in a hot oven at 400 degrees F.