Grilled Corn Ribs with Chili Lime Butter

Preheat your grill to medium-high heat, around 400–450°F. Carefully cut each corn cob lengthwise into quarters to create rib-shaped pieces. Place the corn ribs on a cutting board and use a sharp knife with steady pressure to cut through the cob. Brush the corn pieces lightly with olive oil and season with salt and black pepper.

In a small bowl, combine softened butter, lime juice, lime zest, chili powder, smoked paprika, garlic powder, and salt. Mix until all ingredients are evenly combined. Set aside while the grill heats and the corn cooks.

Place the corn ribs directly on the grill grates with the cut side facing down. Grill for about 10–12 minutes, turning occasionally, until the corn is tender and has lightly charred edges. The corn pieces may naturally curl slightly as they cook, creating the classic rib shape.

Remove the grilled corn ribs from the grill and immediately brush them generously with the chili lime butter. Sprinkle with fresh cilantro if desired and serve warm with extra lime wedges on the side.