Grilled Garlic-Parm Corn Ribs
What You Need
Ingredients
Preparation
Grilled corn is one of our favorite summer sides, so we’re always looking for new ways to work it into the menu. Corn ribs have become a go-to for their playful presentation and the extra char they pick up from being grilled on all sides. Here, we keep the flavors simple with savory garlic butter, salty Parmesan, and fresh parsley—a versatile combination that lets the corn shine. For easier slicing, start with fresh, juicy corn on the cob; once the cores dry out, they become tough and much harder to cut through.
*This recipe originally ran stateside on HexClad.com.
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Place a HexClad 12" Hybrid BBQ Grill Pan onto a charcoal or gas grill and preheat over medium-high heat.
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Trim top and bottom of each ear of corn to create a flat end and expose core. Working with one ear of corn at a time, set corn upright on a cutting board. Using a sharp chef’s knife and keeping hands on top of corn, slice downward, splitting corn in half lengthwise. Arrange halves cut side down and slice each in half lengthwise to create 4 long spears.
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Place a HexClad 8"/20 cm Hybrid Fry Pan on center of grate. Melt butter, then stir in garlic and ½ teaspoon each of salt and pepper. Cook, stirring, until garlic is fragrant and beginning to turn golden, about 1 minute. Remove from heat and keep warm.
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Brush corn ribs with 2 tablespoons of garlic butter. Working in a few batches, arrange corn in a single layer in a preheated grill pan.Grill corn, turning ribs every few minutes, until lightly charred all over and kernels are crisp tender, 10 to 15 minutes.
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Transfer corn to a large bowl as done and toss with some of the parmesan and remaining garlic butter. Transfer corn ribs to a platter, drizzle with remaining butter and sprinkle with remaining cheese. Garnish with chopped parsley and serve right away.
MAKE AHEAD Uncooked corn ribs can be stored in an airtight container or resealable storage bag in the refrigerator for up to 1 day.
