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Stoysich
O M A H A N E B R A S K A S I N C E 1 9 4 9
About the Recipe
A novel approach to corn on the cob. Shucked ears of corn are quartered, coated in a barbecue-inspired spice blend, charred on a grill and tossed in butter. Preparing corn ribs takes patience and a very sharp knife. Use a large chef’s knife and a rocking motion to slowly slice through the center of the cobs — and don’t rush it.
Ingredients
4 ears corn, shucked
2 teaspoons kosher salt
2 teaspoons sweet paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
2 tablespoons vegetable oil
4 tablespoons salted butter, cubed
Fresh parsley or cilantro (optional), chopped, for serving
Sriracha mayonnaise, ranch dressing or green goddess dressing (optional), for dipping
Preparation
Bring a large pot of water to a boil. Prepare an ice bath by filling a large bowl with ice and cold water. Once water is boiling, add corn and boil for 5 minutes. Using tongs, remove cobs and transfer them to the ice bath until just cool. (Boiling the corn helps soften the cores so the corn ribs are easier to slice.)
Meanwhile, in a small bowl, combine salt, paprika, garlic powder, onion powder, black pepper and cayenne (if using). Heat a grill or large grill pan to medium-high.
Thoroughly dry the corn, then, using a very sharp, large knife, trim both ends of each ear of corn. On a flat, stable surface, stand up one ear of corn vertically and carefully slice it in half lengthwise. (Do this slowly, using a rocking motion. If you feel more comfortable, the ears can first be cut crosswise into two smaller cobs before this step.) Place each half on the surface, flat side down, and slice each in half lengthwise. Each ear of corn will produce 4 ribs (or 8 if they’re halved crosswise first, for ease).
Transfer corn ribs to a large bowl, drizzle with the oil and gently toss to coat. Sprinkle with the spice mixture and toss again.
Grill corn (covered, if using a gas grill), kernels side down, until charred in spots, 4 to 6 minutes.
Return grilled corn ribs to the large bowl and gently toss with the butter until melted. Serve warm, sprinkled with fresh herbs and with a sauce for dipping.