Iowa Corn Ribs
Ingredients:
- 2 tsp. kosher salt
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp.freshly ground black pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp.cayenne pepper
- 4 ears fresh corn, shucked
- 1 Tbsp. vegetable oil
- 4 Tbsp. melted butter
- 1/3 cup grated Cotija cheese
Directions:
- Stir salt, chili powder, smoked paprika, black pepper, cumin, garlic powder, onion powder and cayenne together in a small bowl; set aside.
- Using a sharp knife, trim off both ends of each ear of corn to expose the cob. Stand cob on end, and carefully cut corn in half down the exact center of the cob, rocking the knife while applying downward pressure from the top. Stand each cob half on end, and cut into quarters using the same method. Transfer to a large mixing bowl.
- Drizzle oil over corn; sprinkle on about 2/3 of the spice mixture. Toss well, being sure to smear spices and oil evenly over each rib. Ribs can now be finished on a charcoal grill, until hot and well-browned or you can broil on 400 F until corn starts to brown in spots, about 7 minutes. Remove and rearrange ribs as needed, so that areas of kernels that are not yet browned are facing up toward the heat and continue to broil until corn is golden-brown with some charred spots, 7 to 8 minutes more.
- Remove and brush with melted butter; season to taste with remaining spice mixture and top with Cotija cheese.
