Corn Ribs Sriracha Lime Dipping

How to Make Corn Ribs Sriracha Lime Dipping

1. 1

   Step 1: Cut corn into ribs

   Stand each ear of corn upright and, using a sharp chef’s knife, slice the cob into quarters lengthwise to make long ‘ribs.’ Trim a thin slice from the bottom so each rib sits flat. Work carefully to keep the kernels mostly intact on each rib.

   For this step

   • 4 earsFresh corn on the cob
   
2. 2

   Step 2: Season and roast the corn

   Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Toss corn ribs with olive oil, smoked paprika, garlic powder and kosher salt until evenly coated, then arrange in a single layer. Roast for 18–22 minutes, turning once halfway, until edges are browned and kernels start to blister.

   For this step

   • 2 tbspOlive oil
   • 1 tspSmoked paprika
   • 1/2 tspGarlic powder
   • 1 tspKosher salt
   
3. 3

   Step 3: Whisk the Sriracha-lime dipping sauce

   In a medium bowl combine mayonnaise, Sriracha, honey, and the zest and juice from the limes. Whisk until smooth and taste for balance; add more honey for sweetness or extra Sriracha for heat. Chill the sauce at least 10 minutes to let flavors meld or make ahead and refrigerate up to 3 days.

   For this step

   • 1 1/2 limesLime (juice and zest)
   • 3 tbspSriracha
   • 1/2 cupMayonnaise
   • 1 tbspHoney
   
4. 4

   Step 4: Optional char and crisp

   For extra char, finish the ribs under the broiler for 1–2 minutes per side or sear briefly on a hot grill or skillet until edges deepen in color. Watch closely to avoid burning. This step adds smoky notes and extra texture.
   
5. 5

   Step 5: Plate and garnish

   Transfer corn ribs to a platter and sprinkle with chopped cilantro. Serve immediately with the chilled Sriracha-lime sauce on the side for dipping so guests can grab and dip each rib.

   For this step

   • 2 tbspFresh cilantro, chopped
   
6. 6

   Step 6: Make-ahead and storage notes

   The sauce keeps in an airtight container in the refrigerator for up to 3 days; stir before serving. Roasted corn ribs are best eaten same day but can be stored refrigerated up to 24 hours and reheated briefly in a hot oven to regain crispness.
   

1. Stand each ear of corn upright and, using a sharp chef’s knife, slice the cob into quarters lengthwise to make long ‘ribs.’ Trim a thin slice from the bottom so each rib sits flat. Work carefully to keep the kernels mostly intact on each rib.
2. Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Toss corn ribs with olive oil, smoked paprika, garlic powder and kosher salt until evenly coated, then arrange in a single layer. Roast for 18–22 minutes, turning once halfway, until edges are browned and kernels start to blister.
3. In a medium bowl combine mayonnaise, Sriracha, honey, and the zest and juice from the limes. Whisk until smooth and taste for balance; add more honey for sweetness or extra Sriracha for heat. Chill the sauce at least 10 minutes to let flavors meld or make ahead and refrigerate up to 3 days.
4. For extra char, finish the ribs under the broiler for 1–2 minutes per side or sear briefly on a hot grill or skillet until edges deepen in color. Watch closely to avoid burning. This step adds smoky notes and extra texture.
5. Transfer corn ribs to a platter and sprinkle with chopped cilantro. Serve immediately with the chilled Sriracha-lime sauce on the side for dipping so guests can grab and dip each rib.
6. The sauce keeps in an airtight container in the refrigerator for up to 3 days; stir before serving. Roasted corn ribs are best eaten same day but can be stored refrigerated up to 24 hours and reheated briefly in a hot oven to regain crispness.