This text is part of the special Pleasures notebook
Corn is an integral part of the cuisine traditionally prepared on American ranches. However, rather than cooking it on the cob in boiling water, Smoking BBQ chef Gregory Hubert gave it a little Western touch by transforming it into… vegetable ribs! Whether barbecued or baked, they are sure to make a good impression.
For four people
Preparation time: 10 minutes
Barbecue cooking time: 10 minutes
Oven cooking time: 30 minutes
Ingredients
6 corn, quartered lengthwise
30 ml (2 tbsp) olive oil
Smoked paprika to taste
Onion powder to taste
60 ml (¼ cup) garlic butter
Chopped fresh coriander to taste for garnish
Crushed cayenne pepper to taste for garnish
Salt and pepper
Preparation
1. Cut the corn: Remove both ends of the corn so that it stands upright on the cutting board. Holding the corn upright, cut it into four wedges.
2. In a bowl, place the corn quarters, then add the olive oil, smoked paprika, onion powder, salt, pepper and mix well.
3. Preheat the grill to high, or preheat the oven to 400°F.
4. On the grill, cook the side with the corn kernels for 6 to 8 minutes. Then turn over to grill the other two sides for 1 to 2 minutes. To cook in the oven, place the corn quarters, kernel side up, on a baking sheet covered with parchment paper, and cook for 25 to 30 minutes.
5. Brush the corn ribs with garlic butter and marinade. Garnish with chopped cilantro and crushed chili peppers and enjoy.
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