Corn Ribs with Calabrian Chili Aioli

If you’re looking to spice up your summer side dishes, these corn ribs are it! Sweet, juicy corn gets a fun twist – literally – when it’s sliced into rib-like strips, roasted until tender and just a little crispy, and served with a creamy, zesty aioli that brings the perfect hint of heat. They’re fun to eat, easy to share, and guaranteed to steal the show at your next cookout or casual dinner. I served these with BBQ chicken thighs and it was perfection!

1. Preheat oven to broil. Place the oven rack in the upper third of the oven (second from the top).
2. Combine spices in a small bowl.

3. Using a very sharp knife, cut base from each corn cob and trim the other end in order to create two flat surfaces. Slowly run your knife through the center of the corn cob, rocking the knife as you go to help guide the knife through. Repeat that same motion with each corn cob half, creating 4 corn “ribs” from each cob. Transfer the corn quarters to a large mixing bowl.

4. Drizzle the corn with olive oil and coat with spice mixture. Line a baking sheet with foil and place corn ribs on top in an even layer. Broil for 7 minutes.

5. Meanwhile, combine aioli ingredients in a small bowl. Transfer to a serving dish.

6. Remove corn from the oven and carefully move the oven rack to the very top. Place corn back in the oven and continue to broil for 2-3 minutes longer, or until the corn is nicely charred to your liking (watch carefully).

7. Remove corn from oven and brush with melted butter. Transfer corn ribs to a serving platter and serve aioli alongside.

Corn Ribs with Calabrian Chili Aioli

Serves 4

All you need:

Spice mixture –

2 teaspooons kosher salt

1 teaspoon chili powder

1 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Freshly ground black pepper, to taste

4 ears sweet corn, husks removed

2 tablespoons olive oil

2 tablespoons salted butter, melted

Aioli –

1/3 cup mayo

1 tablespoons chopped jarred calabrian chili peppers

1 peeled garlic clove, grated or finely minced

Juice of 1/2 lemon

1/2 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon paprika

Freshly ground black pepper, to taste

All you do:

1. Preheat oven to broil. Place the oven rack in the upper third of the oven (second from the top).
2. Combine spices in a small bowl.
3. Using a very sharp knife, cut base from each corn cob and trim the other end in order to create two flat surfaces. Slowly run your knife through the center of the corn cob, rocking the knife as you go to help guide the knife through. Repeat that same motion with each corn cob half, creating 4 corn “ribs” from each cob. Transfer the corn quarters to a large mixing bowl.
4. Drizzle the corn with olive oil and coat with spice mixture. Line a baking sheet with foil and place corn ribs on top in an even layer. Broil for 7 minutes.
5. Meanwhile, combine aioli ingredients in a small bowl. Transfer to a serving dish.
6. Remove corn from the oven and carefully move the oven rack to the very top. Place corn back in the oven and continue to broil for 2-3 minutes longer, or until the corn is nicely charred to your liking (watch carefully).
7. Remove corn from oven and brush with melted butter. Transfer corn ribs to a serving platter and serve aioli alongside.