This is my take on the corn ribs trend that has recently gripped social media.
I encourage you to give them a try before dismissing them as another culinary trend. These smoked corn ribs are an excellent complement to any summer BBQ.
This dish is inspired by the tastes of Mexican Esquite, or street corn, but you may add whatever flavor variation you choose.
Keep it corny
Did you know maize is essentially a kind of grass? It has been eaten by humans for about 10,000 years and originated in Mexico before migrating to the United States.
Another interesting maize fact is that every cob of corn has an equal number of rows, and an average cob of corn has up to 800 kernels.
Sweet corn is one of the few crops cultivated in all 50 states, making it available all year.
Corn is a sweet and versatile vegetable that tastes great when grilled or smoked, making it the ideal side dish or snack for any barbeque gathering!
How to make bbq corn ribs
1. Chop corn cobs into quarters or “ribs”
The first step is to cut the corn cobs into quarters, which might be difficult. If you have complete ears of corn, the easiest way to deal with them is to cut off the end of each ear so you have a level surface to work with.
The trick here is to use a sharp knife and a stable work area since cutting through the cob may be tough. Simply take your time and move slowly to prevent sliding and injuring yourself.
Place the cob end down on a flat surface and place your knife on top. I discovered that moving the knife back and forth in a see-saw motion was an excellent way to begin. When you’re approximately halfway through the cob, it should slice easily.
After cutting the cob in half, place the half-cob with the kernel side up and cut it in half as well. If you position it with the kernels facing down, they will compress and you will lose all of the sweet corn taste.
2. Add some flavor
The next step is to prepare a wet rub to apply on the corn. Simply combine melted butter and spices to make a thin paste to brush over your corn.
To melt the butter, place it in a small microwave-safe dish and microwave for approximately 15 seconds. Then, add your spices to the melted butter and combine everything with a spoon.
here recipe asks for a Mexican-inspired spice mix, but here is where you can truly make it your own by creating whatever spice blend you like.
Alternative wet rubs to try:
- 4 tablespoons butter + 1 tablespoon chopped garlic + 2 tablespoons Italian seasoning
- 4 tbsp butter + 1 tbsp Old Bay seasoning for Low Country Boil
- 4 tablespoons vegetable oil + 1 tablespoon curry powder + 2 tablespoons turmeric
- 2 tablespoons soy sauce + 1 tablespoon sesame oil + 1 tablespoon brown sugar + 1 tablespoon five spice powder + 1 tablespoon spicy chili powder
Brush the wet rub on each piece of corn using a basting brush to ensure it is well-coated.
3. Fire up the smoker
These maize ribs are considerably faster to make than pig ribs. You should smoke them at roughly 250 degrees Fahrenheit, but if you already have anything on the smoker, anywhere between 225 and 300 degrees Fahrenheit would suffice.
Place the corn with the cut side down and the kernels facing upward. I smoke them for about an hour, but they’re done when they curl and take on a more rib-like appearance.
You may also cook them on the barbecue over high heat. If you want to grill them, I suggest cooking them over medium-high heat for approximately 20 minutes, or until the edges begin to sear.
To enhance the tastes evocative of Mexican street corn, top with chopped cilantro, a squeeze of fresh lime juice, and a sprinkle of cotija cheese.
These corn ribs work well as an appetizer or a side dish. Serve them with grilled chicken, smoked ribs, or well cooked steaks. Furthermore, they might be an excellent vegetarian substitute for regular ribs. The options are limitless!
More smoked appetizers to try
- Smoked Pretzel Bites With Beer Cheese
- Smoked Salmon Burnt Ends With Hot Honey Glaze
- Smoked Queso Dip
- Smoked Deviled Eggs
