Ingredients for Corn Ribs
4 ears of corn (fresh)
2 tsp each of smoked paprika, salt, chili powder, black pepper, onion powder, and garlic powder
½ tsp each of cayenne and ground cumin
½ cup extra virgin olive oil
Preheat your oven to 400 degrees Fahrenheit.
Clean corn. Break ears of corn in half. Then, using a very sharp knife, CAREFULLY cut corn lengthwise into quarters. You should have 32 ‘riblets.’ (I highly recommend watching a YouTube video regarding the safe cutting of the corn ears).
In a small mixing bowl, combine the spices and olive oil and whisk until fully incorporated.
Line your baking sheet with parchment paper, tin foil, or a silicon mat.
Now, choose your method of covering corn ribs with the spice/oil mixture.
- After placing the corn riblets on the baking sheet, use a basting brush to coat each one.
- Place your riblets in a bowl, drizzle mixture over the corn, and hand toss, then place on a baking sheet.
- Place your riblets in a sealable bag, pour in the mixture, seal the bag, and shake until the riblets are fully coated. Place on your baking sheet.
- Dip each riblet into the mixture, then place it onto the baking sheet.
Bake for 15-20 minutes, turning them halfway through the cooking time. Cooking times will vary slightly based on the type of oven you have. When ready, your corn riblets should have curled slightly, turned brown, and the corn kernels should be soft.
Place on a platter. Drizzle corn with Alabama white sauce.
Ingredients for Alabama White Sauce
½ cup mayonnaise
2 Tbsps apple cider vinegar
2 Tbsps maple syrup
2 tsp prepared horseradish
½ tsp dried mustard powder
½ tsp Worcestershire Sauce
½-1 tsp garlic powder
½ tsp onion powder
1/4 - ½ tsp cayenne pepper
½ tsp each of salt and pepper
Mix. Refrigerate for at least 30 minutes or overnight before using.