Brown Butter Parmesan Corn Ribs
Chef Tony Reed
4
15 minutes
15 minutes
Modern American
Side
Corn on the cob, reimagined as ribs: quartered lengthwise, charred until curled, then tossed in nutty brown butter and a hit of Brown Butter Parmesan Seasoning. Snack, appetizer, or side dish — your call.
Ingredients
For the Corn
- 4 ears corn on the cob
- 2 Tbsp olive oil
- 1 Tbsp Spiceology Brown Butter Parmesan Seasoning
For the Brown Butter
- 4 Tbsp unsalted butter
- 1 Tbsp Spiceology Brown Butter Parmesan Seasoning, plus more for finishing
To Finish
- 1/2 cup Parmesan, grated
- 2 Tbsp parsley, chopped
- Juice of 1 lemon
- 4 lemon wedges, for serving
- 1/2 tsp black pepper
- 1/2 cup ranch or garlic aioli, optional, for serving
Directions
- Cut the Corn Ribs. Stand each ear of corn on end and carefully cut lengthwise into quarters to create the “ribs.” Use a sturdy chef's knife and go slowly.
- Season. Toss the corn ribs with the olive oil and 1 Tbsp Brown Butter Parmesan Seasoning.
- Cook. Grill over medium-high heat for 10–12 minutes, roast at 425°F for 15–18 minutes, or air fry at 400°F for 8–10 minutes — until the ribs curl, char, and are tender.
- Make the Brown Butter. While the corn cooks, melt the butter in a small saucepan over medium heat. Swirl occasionally and cook 2–3 minutes, until golden brown and nutty-smelling — watch closely, as brown butter can go from golden to burnt fast. Stir in the remaining 1 Tbsp Brown Butter Parmesan Seasoning.
- Toss. Transfer the hot corn ribs to a bowl and drizzle with the seasoned brown butter. Toss with the Parmesan, parsley, lemon juice, and black pepper.
- Serve. Plate with lemon wedges and a final dusting of Brown Butter Parmesan Seasoning. Serve with ranch or garlic aioli, if desired.
Recipe Products
Blend
Brown Butter Parmesan Seasoning
Key Ingredients
Butter, Parmesan Cheese, Garlic, Black Pepper, Lemon Peel
