Parmesan‑Garlic Corn Ribs on the Grill

Parmesan‑Garlic Corn Ribs on the Grill offer a bold and irresistible twist on classic summer street corn. By quartering corn lengthwise into “ribs,” then grilling until perfectly charred and coating with a rich garlic-butter sauce and Parmesan, you get crispy, tender bites that are as fun to eat as they are delicious. This recipe is a perfect blend of savory flavor, smoky depth, and summery simplicity.

Why You’ll Love This Recipe

These corn ribs are everything you want in a summer side dish or appetizer. Here’s why they’ll become a favorite:

• A creative and crowd-pleasing way to serve sweet corn.
• Quick and easy—just 22 minutes from start to finish.
• Grilled to perfection with a smoky, charred flavor.
• Coated in rich garlic butter and finished with cheesy goodness.
• Naturally vegetarian and gluten-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 ears fresh corn, husked and quartered lengthwise
• 2 tablespoons melted butter
• 1 garlic clove, minced
• 1/4 teaspoon smoked paprika
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped parsley
• Salt and pepper to taste

Directions

1. Preheat the grill to medium heat.
2. In a small bowl, mix the melted butter, minced garlic, smoked paprika, salt, and pepper.
3. Quarter each ear of corn lengthwise to form “ribs”.
4. Brush the corn ribs generously with the butter mixture.
5. Grill for 10–12 minutes, turning occasionally, until golden brown and tender.
6. Remove from grill and immediately sprinkle with grated Parmesan and chopped parsley.
7. Serve hot.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 12 minutes
• Total Time: 22 minutes
• Servings: 4
• Calories: 140 kcal per serving

Variations

• Spicy kick: Add a pinch of cayenne pepper or red pepper flakes to the butter mix.
• Vegan version: Use plant-based butter and a vegan Parmesan alternative.
• Lemon zest: Add a sprinkle of lemon zest for a fresh citrus note.
• Tex-Mex style: Swap Parmesan for cotija and add a drizzle of crema.
• Herb blend: Replace parsley with chives, dill, or basil for a different herbal note.

Storage/Reheating

• Storage: Store leftover corn ribs in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on a grill or in the oven at 350°F (175°C) for 5–7 minutes until warmed through.
• Freezing: Not recommended as the texture of grilled corn is best fresh.

FAQs

How do I cut corn into ribs safely?

Use a sharp knife and carefully slice the ear into quarters lengthwise on a stable cutting board.

Can I use frozen corn?

Fresh corn is best for this recipe due to texture and grilling, but thawed frozen corn cobs can work in a pinch.

What’s the best cheese substitute for Parmesan?

Pecorino Romano or cotija cheese can be great alternatives.

Do I need to pre-cook the corn?

No, grilling from raw gives the best texture and flavor.

Can I make these in the oven?

Yes, roast at 400°F (200°C) for about 15–18 minutes, turning halfway.

Are these spicy?

Only mildly from the smoked paprika. Adjust spice levels to taste.

Can I use oil instead of butter?

Yes, olive oil or another cooking oil can be used as a dairy-free alternative.

What can I serve with corn ribs?

They pair well with grilled meats, burgers, or as a side to a summer salad.

Are these suitable for kids?

Yes, they’re fun to eat and easy to hold, making them great for children.

How do I keep them warm for serving?

Wrap in foil and keep on a low-heat grill or in a warm oven until ready to serve.

Conclusion

Parmesan‑Garlic Corn Ribs on the Grill are a deliciously inventive way to enjoy summer’s favorite vegetable. Bursting with flavor, easy to prepare, and sure to impress guests, these corn ribs bring a fun, shareable twist to backyard BBQs and casual dinners alike. Serve hot off the grill and watch them disappear.

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