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Frequently paired with
The best thing to pair and share with CORN RIBS
Ingredients
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Corn ribs
Method
Corn ribs
Prepare the corn
Husk the corn and remove all silk. Using a sharp chef's knife, cut each ear of corn in half crosswise. Stand each half flat on the cut side and carefully cut lengthwise into 3 to 4 long wedges (ribs) so each half yields 3–4 'ribs' depending on corn size. Aim for uniform thickness so they cook evenly.
Poach briefly
In a large saucepan, combine 1 liter water, 1 tablespoon salt, and 2 teaspoons granulated sugar. Bring to a gentle boil. Add the corn ribs in a single layer (work in batches if needed) and simmer for 4 minutes—just enough to soften slightly without losing snap. Do not overcook. Use tongs to transfer ribs to a wire rack or tray to drain and cool slightly.
Make the glaze
In a small bowl, mix together 3 tablespoons unsalted butter (melted), 1 tablespoon olive oil, 1 tablespoon packed brown sugar, 1 teaspoon smoked paprika, and 1 teaspoon ground black pepper until smooth. Taste and adjust: add a pinch more salt if desired.
Sear and crisp
Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat until hot. Add a small swipe of oil or a little extra butter to coat. Working in batches, place the drained corn ribs cut-side down in the pan and press gently to ensure contact. Cook 2–3 minutes per side, turning to get even color on each face. After the ribs have nice charred spots (total sear time about 6–8 minutes per batch), brush with the butter-glaze during the last minute of cooking to create a sticky, caramelized coating. Remove to a platter.
Finish and serve
Arrange the corn ribs on a serving plate. If using, squeeze fresh lime over the ribs and sprinkle 2 tablespoons chopped fresh cilantro. Serve immediately while hot and crispy.