Hot & Spicy Everything Corn Ribs

Ingredients

• 2 ears of corn, shucked and cleaned
• 2 Tbsp olive oil (or cooking spray)
• 1 ½ Tbsp Hot & Spicy Everything Blend
• 1 Tbsp fresh parsley, finely chopped (for garnish)
• Lime wedges for serving

Instructions

The Rib Cut

1. Halve Horizontally: Place the ear of corn flat on the cutting board. Cut it in half crosswise (horizontally) so you have two shorter cylinders.
2. Stand and Split: Stand one cylinder up on its flat, cut end. Carefully slice downward through the center of the cob to split it in half vertically.
3. Quarter: Lay those halves flat-side down and slice them lengthwise again. You will now have 8 "short ribs" per ear of corn. Repeat with the second ear.

Season

1. Coat: Toss the corn pieces in a bowl with the olive oil until every kernel is glistening.
2. Spice: Add the 1 ½ Tbsp Hot & Spicy Everything Blend. Toss thoroughly so the spices and seeds stick to the oil.

Choose Your Cook Method

1. The Grill (Best for Smoky Flavor): 1. Preheat your grill to medium-high heat (about 400°F). 2. Place the ribs kernel-side down directly on the grates. 3. Grill for 5–8 minutes, turning occasionally, until the kernels are charred and the cob begins to curl. Note: Keep an eye on the "Everything" seeds; they toast quickly!
2. The Air Fryer: 1. Arrange in a single layer. 2. Cook at 400°F for 10–12 minutes until curled and crispy.
3. The Oven: 1. Bake at 425°F on a parchment-lined sheet for 15–20 minutes, tossing halfway through.
4. Finish: Pile the ribs on a plate while hot.
5. Garnish: Sprinkle with parsley and serve with lime wedges to squeeze over the top.

Notes

Kitchen Safety Tip: Even with the shorter pieces, ensure your knife is sharp. A dull knife is more likely to slip on the kernels. If the cob still feels like wood, a quick 2-minute steam in the microwave (with the husk on or wrapped in a damp paper towel) will soften the internal core just enough to let the knife cut through easier.