Corn Ribs
A summer classic with a smoky twist! These grilled corn ribs are generously brushed with butter infused with smoky paprika and barbecue spices, then served with a creamy Canadian Greek yogurt sauce flavoured with lime and sriracha. A perfect balance of sweetness, heat, and smokiness, finished with a sprinkle of Canadian parmesan and fresh chives. Great as a starter, a side, or simply something fun to share on the patio!
- Prep: 15 min
- Grilling: 5 min
Ingredients
- Grilled corn
- 3 fresh corn cobs
- 4 tbsp (60 ml) butter
- 4 tsp (20 ml) smoked paprika
- Dipping sauce
- 1 ½ tbsp (30 ml) Canadian Greek yogurt
- 1 tbsp (15 ml) mayonnaise
- 1 tbsp (15 ml) sriracha
- 1 tsp (5 ml) lime juice
- To garnish
- 3 tbsp (45 ml) Canadian parmesan, grated
- 2 tbsp (30 ml) chives, finely chopped
Make it with Canadian Dairy
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Preparation
Cut each corn cob in half widthwise. Then cut each half into four wedges, so that each cob yields 8 corn ribs.
Melt the butter in a small microwave-safe bowl for 20 to 30 seconds, or until fully melted.
Add the smoked paprika to the melted butter. Mix well.
Using a kitchen brush, generously coat each corn rib on all sides with the spiced butter.
Place the corn ribs on a hot grill pan or baking sheet. Cook for about 5 minutes, turning occasionally. The corn should be tender, golden, and lightly charred.
For the sauce, combine the Greek yogurt, mayonnaise, sriracha, and lime juice in a bowl. Mix until smooth.
Arrange the grilled corn ribs on a large serving plate. Sprinkle with grated parmesan and chopped fresh chives. Serve with the sauce on the side in a small bowl.
