Grilled Corn Ribs Chili Lime Butter (Printable)

Charred corn ribs glazed with chili-lime butter, garnished with cilantro and lime wedges.

# What You'll Need:

→ Corn

01 - 4 large ears of fresh corn, husked

→ Chili Lime Butter

02 - 4 tbsp unsalted butter, softened
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/4 tsp ground cumin
07 - Zest of 1 lime
08 - Juice of 1 lime
09 - 1/2 tsp sea salt
10 - 1 tbsp fresh cilantro, finely chopped (plus extra for garnish)

→ To Serve

11 - Lime wedges

# Directions:

01 - Preheat your grill to medium-high heat (about 200°C / 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.

# Expert Advice:

01 -
  • You can eat these with your fingers and nobody will judge you—not even your fanciest friends.
  • The smoky, tangy, buttery flavor combination is completely addictive, and I end up having to make a double batch every time.
02 -
  • Don’t rush cutting the corn or you’ll end up with shattered kernels and uneven ribs—I learned this on an impatient weekday.
  • Slathering the butter post-grill, when the corn is piping hot, is the trick to ultra-juicy, flavorful bites and happy eaters.
03 -
  • Sliding a towel under the cob steadies it and protects your hand from slips while slicing.
  • Brushing generous butter after grilling keeps the corn juicy and rich.
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