Garlic Parmesan Smoked Corn Ribs
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of fresh sweet corn, shucked and cleaned
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
- Optional: Lemon wedges for serving
Instructions
- Place an ear of corn vertically on a stable cutting board. Using a very sharp chef’s knife, carefully slice down through the center of the cob to split it in half. Take each half and slice it vertically again to create four quarters. The corn will naturally curl into a “rib” shape as it smokes.
- In a small mixing bowl, combine the melted butter, minced garlic, smoked paprika, onion powder, salt, and black pepper. Whisk the ingredients together until the spices are evenly distributed throughout the butter.
- Place the corn ribs on a large baking sheet. Using a pastry brush, generously coat the kernel side of each corn rib with the garlic butter mixture. Ensure the seasoning gets into all the crevices for maximum flavor.
- Preheat your smoker to 225°F (107°C) using a mild wood like apple, cherry, or pecan. Place the corn ribs directly on the smoker grates, kernel-side up. Close the lid and smoke for 40 to 45 minutes, or until the corn is tender and the ribs have curled significantly.
- Five minutes before removing the corn from the smoker, sprinkle the grated Parmesan cheese evenly over the ribs. Close the lid to allow the cheese to melt and adhere to the corn. Once the cheese is melted and slightly golden, remove the ribs from the smoker.
- Transfer the smoked corn ribs to a serving platter. Sprinkle with freshly chopped parsley and serve immediately while hot, optionally with a squeeze of fresh lemon juice.