Brown Butter Parmesan Corn Ribs
Rated 5.0 stars by 1 users
Category
Side
Cuisine
Modern American
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
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.
Author: Chef Tony Reed
Ingredients
- 4 ears corn on the cob
- 2 Tbsp olive oil
- 1 Tbsp Spiceology Brown Butter Parmesan Seasoning
- 4 Tbsp unsalted butter
- 1 Tbsp Spiceology Brown Butter Parmesan Seasoning, plus more for finishing
-
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
For the Corn
For the Brown Butter
To Finish
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 Note
Chef's Tip
Corn ribs curl as they cook — that's the fat cap of the cob shrinking away from the kernels, not a sign of overcooking. Whichever cooking method you use, don't walk away from the brown butter; a few extra seconds turns it from nutty to burnt.
