Key Ingredient

BBQ Corn Ribs

By: Hannah Lee Leidy

Food Culture of the South

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1 appetizer

  • 4 ears of corn
  • husks and silks removed
  • 1 pint scentless coconut oil or canola oil
  • 2 green onions, cut on the bias
  • For the dry rub:
  • 4 teaspoons smoked paprika
  • 4 teaspoons kosher salt
  • 4 teaspoons brown sugar
  • 4 teaspoons dark chili powder
  • 2 teaspoons black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin|
  • For the vegan ‘Bama white sauce:
  • ½ cup apple cider vinegar
  • ½ cup prepared horseradish
  • 2 ½ cups veganaise (use Duke’s mayonnaise for non-vegan version)
  • 2 tablespoons lemon juice
  • 1¼ teaspoon ground black pepper
  • 1 tablespoon French’s yellow mustard
  • 1¼ teaspoons kosher salt
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

1. Make the corn ribs: Cut cobs in half so you are left with 2 short corn cobs. Halve each cob lengthwise down the middle. (For better leverage, keep the tip of the knife on the cutting board.) Split each half down the middle once more; you should have 8 mini “ribs” per ear of corn
2. Make the dry rub: Combine all ingredients in small bowl and set aside.
3. Make the sauce: Whisk together all ingredients in a bowl and set aside.
4. Heat frying oil in a heavy-bottomed pan until shimmering. Using a slotted spoon, lower corn into oil, being careful not to overcrowd the pan. After about 1 minute, once corn has started to curl and kernels have a little color on the edges, remove from oil and place into a large bowl. Add a few teaspoons of dry rub and toss to combine. Place cobs on a platter, drizzle with white sauce, and garnish with green onions.

  • From Charles Layton, Basic Kitchen, Charleston, South Carolina

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