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Garlic-Parmesan Grilled Corn Ribs

Try the viral corn ribs trend with a flavorful garlic-parmesan twist! Perfect for grilling season and a fun way to eat corn. These ingenious, curved "ribs" not only look impressive but also create more surface area for that delicious garlic-parmesan coating to cling to.
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: Corn Ribs, Grilled Corn, Garlic Parmesan, Summer Recipe, BBQ
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 210kcal

Equipment

  • Grill
  • Sharp Chef's Knife

Ingredients

  • 4 ears fresh corn husked and cleaned
  • 4 tablespoons unsalted butter melted
  • 4 cloves garlic finely minced
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley chopped for garnish
  • 1 lemon cut into wedges for serving

Instructions

  • Cut each ear of corn in half lengthwise. Place the flat side down on your cutting board for stability. Carefully cut each half into 3-4 strips lengthwise, creating your "ribs."
  • In a bowl, combine melted butter, olive oil, minced garlic, half of the Parmesan cheese, smoked paprika, Italian seasoning, salt, pepper, and red pepper flakes if using. Whisk until perfectly integrated.
  • Preheat your grill to medium-high heat (approximately 375-400°F). If using a gas grill, heat only one side, creating a two-zone cooking environment.
  • Brush the corn ribs generously with the garlic-Parmesan mixture, ensuring all sides are well-coated. Place them on the grill, curved side up initially.
  • Grill for 3-4 minutes, then flip and grill for another 3-4 minutes. Continue turning occasionally until they're gently charred and tender, about 12-15 minutes total.
  • Transfer the grilled corn ribs to a serving plate. While still hot, sprinkle with the remaining Parmesan cheese, allowing it to melt slightly into the crevices. Garnish with freshly chopped parsley.
  • Serve with lemon wedges on the side for squeezing over the corn ribs.

Notes

Use your sharpest chef's knife when cutting the corn into ribs and work slowly to avoid accidents.
For a dairy-free version, replace butter with olive oil and use nutritional yeast instead of Parmesan.
If you don't have fresh garlic, substitute with 2 teaspoons of garlic powder.
These can also be prepared in an oven (400°F for 15-20 minutes) or air fryer (380°F for 10-12 minutes).

Nutrition

Calories: 210kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 290mg | Fiber: 3g | Sugar: 5g
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