Sticky Creole Grilled Corn Ribs

Get ready to elevate your summer barbecue with these Sticky Creole Grilled Corn Ribs, where sweet, juicy corn meets a smoky char and curls up like a rib, inviting you to dive in. Tossed in a tantalizing blend of Creole spices, honey, and a touch of heat, then topped with crumbled cotija and fresh cilantro, each bite is a savory-sweet explosion that's irresistibly messy and utterly shareable.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 ears ears of fresh corn
• 2 teaspoons creole seasoning
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 2 tablespoons neutral oil
• 3 tablespoons worcestershire sauce
• 3 tablespoons honey
• 2 tablespoons hot sauce
• 2 tablespoons tomato paste
• 4 cloves garlic cloves
• 1 teaspoon creole seasoning
• 0.5 cup cotija cheese
• 3 tablespoons fresh cilantro
• 1 lime fresh lime

Instructions

1. Place the ears of corn in a large steamer basket over a large pot of boiling water. Steam over medium-high heat for 8 minutes until cooked through and tender. Remove and let cool slightly.
2. Stand each ear of corn upright on a cutting board and carefully slice in half lengthwise, then slice each half in half again to create long quarters.
3. In a small bowl, mix together the Creole seasoning, smoked paprika, and garlic powder.
4. Brush the corn quarters with neutral oil and sprinkle the seasoning mixture evenly over all sides.
5. Preheat a grill or grill pan over medium-high heat. Grill the corn ribs for 10-12 minutes, turning occasionally, until charred and curled.
6. While the corn is grilling, prepare the Creole paste by mixing Worcestershire sauce, honey, hot sauce, tomato paste, minced garlic, and Creole seasoning in a small bowl.
7. Once the corn ribs are grilled, remove them from the grill and immediately brush with the Creole paste.
8. Sprinkle the grilled corn ribs with crumbled cotija cheese and chopped cilantro.
9. Serve the corn ribs with lime wedges on the side for squeezing over the top.