Smoky corn ribs with BBQ spices, fresh cilantro, and a zesty sriracha-mayo dip. Perfect for sharing.
# What You’ll Need:
→ Corn
01 - 4 large ears fresh corn, husked
→ Spice Mix
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon cayenne pepper, optional
→ Sriracha Mayo Dip
10 - 1/2 cup mayonnaise
11 - 1 1/2 tablespoons sriracha sauce
12 - 1 teaspoon lime juice
13 - 1/4 teaspoon smoked paprika
14 - Pinch of salt
→ Garnish
15 - 2 tablespoons chopped fresh cilantro
16 - 1 lime, cut into wedges
# How to Make It:
01 - Using a sharp chef’s knife, carefully cut each ear of corn lengthwise into quarters to form rib-like strips. Apply even, steady pressure for safety.
02 - In a small bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, chili powder, sea salt, black pepper, and optionally cayenne pepper. Stir until well blended.
03 - Generously brush the spice mixture over all sides of the corn ribs, ensuring even coverage.
04 - Preheat a grill or grill pan to medium-high heat.
05 - Place the seasoned corn ribs kernel side down on the grill. Cook for 10 to 15 minutes, turning occasionally, until the ribs have curled and are charred in spots.
06 - In a mixing bowl, combine mayonnaise, sriracha sauce, lime juice, smoked paprika, and a pinch of salt. Mix thoroughly and set aside.
07 - Transfer grilled corn ribs to a platter. Sprinkle with chopped cilantro and serve immediately with lime wedges and the sriracha mayo dip on the side.
