Corn Ribs

Corn Ribs on the BBQ

Corn ribs are one of the easiest and fastest sides you can throw on the BBQ. With minimal prep, high heat and big flavour from butter, taco seasoning and fresh toppings, these are perfect for last-minute cooks or as an add-on to wings, ribs or steaks.

Choosing the Corn:
Fresh corn on the cob is the key here. Look for bright green husks, firm cobs and plump kernels. Older corn can dry out quickly over high heat, so fresher is always better.

What Are Corn Ribs?
Corn ribs are simply corn cobs cut lengthways into quarters. When cooked hot and fast, they curl slightly and pick up loads of flavour, making them easier (and more fun) to eat.

Equipment Needed:
•    A sharp knife or cleaver (corn is tough, so take your time)
•    BBQ with a lid — a Weber kettle works perfectly
•    Kettle Kone / Vortex (or any setup that creates high indirect heat)
•    Chimney starter
•    Basting brush

Preparation:
Start by shucking the corn, removing all the husk and silk.
Cut each cob in half lengthways, then halve again to create four “ribs” per cob.
Brush the corn ribs with melted unsalted butter, making sure all sides are coated.
Season generously with taco seasoning, starting on the cut side, then flipping and coating the outside.

Once seasoned, set them aside while you get the BBQ hot.

The Cook:
Set up your BBQ for high indirect heat, aiming for 240°C+ (464°F+).
Using a Weber kettle, fill a chimney starter about ¾ full with charcoal and light it.
Once fully ashed over, place a Kettle Kone (Vortex) in the centre of the charcoal grate and pour the lit charcoal inside.

Leave all vents fully open, put the lid on, and allow the BBQ to preheat for around 10 minutes.

Place the corn ribs around the outer edge of the cooking grate, where the hot air circulates.
Cook with the lid on for around 15 minutes total, rotating the lid a third of the way every 5 minutes to ensure even cooking.

The Payoff:
Once cooked, remove the corn ribs and allow them to cool slightly — they’ll be hot.
Finish with:
•    A sprinkle of freshly grated parmesan
•    Chopped coriander (optional)
•    A generous squeeze of fresh lime juice
Serve immediately while hot.

Ingredients:
•    4 fresh corn cobs
•    40 g unsalted butter, melted
(1.4 oz)
•    2–3 tbsp taco seasoning
•    30 g parmesan cheese, finely grated
(1 oz)
•    Fresh coriander (cilantro), chopped, to taste
•    1–2 limes, cut into wedges

Recipe Steps:
1    Remove husks and silk from corn cobs.
2    Cut each cob lengthways into quarters.
3    Brush all sides with melted butter.
4    Season generously with taco seasoning.
5    Preheat BBQ to 240°C+ (464°F+) using high indirect heat.
6    Place corn ribs around the outside of the cooking grate.
7    Cook for 15 minutes, rotating the lid every 5 minutes.
8    Remove from BBQ and cool slightly.
9    Top with parmesan, coriander and lime juice.
10    Serve hot.

Recipe Info:
•    Prep Time: 10 minutes
•    Cook Time: 15 minutes
•    Serves: 4–6 as a side
•    Effort: Easy
•    Course: Side
•    Cuisine: Australian / American
•    Hydration: 1 beer  (optional but very recommended)

Tips & Variations:
•    Add heat: Sprinkle with chilli flakes or finish with hot sauce.
•    Mexican-style: Swap parmesan for cotija cheese and add smoked paprika.
•    Garlic butter: Add crushed garlic to the melted butter before brushing.
•    Best use: These are perfect to throw on during the last 15 minutes of any BBQ cook.

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