Grilled Corn Ribs are fresh corn coated with ranch seasoning, olive oil, and bacon fat, then grilled until tender and lightly charred. Finish them with crispy bacon and scallions and serve with ranch dressing for dipping.
I love making corn ribs during grilling season because they’re a fun twist on regular corn on the cob. The ranch and bacon add tons of flavor, and those charred edges are my favorite part.
Why I Love Grilled Corn Ribs
“Great summer grilling recipe!”
About the Ingredients ⭐
- Corn on the Cob – Husked and quartered lengthwise to make corn ribs.
- Bacon – Thick-cut bacon adds smoky flavor and a crispy topping.
- Olive Oil – Helps the ranch seasoning coat the corn.
- Ranch Seasoning – Use a packet or your
- Homemade Ranch Seasoning.
- Buttermilk Ranch – For dipping.
- Scallions – For a fresh garnish.
- Salt and Pepper – Season to taste.
- Optional Toppings – Dill, chives, sour cream, or fresh lime.
Be sure to check out the full recipe and ingredient list below
How to Make Grilled Corn Ribs
Cut the Corn: Remove the silk and trim the ends. Carefully cut each ear in half lengthwise, then cut each half lengthwise again to make 12 corn ribs.
Cook the Bacon: Cook the bacon over medium-low heat until crispy, reserving the rendered bacon fat. Once cooled, chop the bacon and set aside.
Season the Corn: Whisk together the reserved bacon fat, olive oil, and ranch seasoning. Add the corn ribs and toss until evenly coated.
Grill: Heat the grill to medium-high. Grill the corn for 2–4 minutes per side, turning until tender and lightly charred.
Finish: Remove from the grill and top with chopped bacon and scallions. Serve with ranch dressing for dipping.
Tips I Found Helpful 💙
- Use a sharp knife – Cutting corn lengthwise takes some pressure, so use a sturdy cutting board and sharp chef’s knife.
- Cook the bacon slowly – Medium-low heat helps render plenty of bacon fat without burning the bacon.
- Get the grill hot – A medium-high grill gives the corn those delicious charred edges.
- Watch it closely – Corn ribs cook quickly, so turn them as they char and remove them once tender.
Questions Readers Ask Most
More Grilling Recipes I Love 🔥🌽
Grilled Corn Ribs
Grilled Corn Ribs are coated with ranch seasoning and bacon fat, grilled until charred, then topped with crispy bacon and scallions.
Ingredients
- 5 slices thick cut bacon
- 3 corn on the cob, husked and quartered
- 2 Tbsp olive oil
- 1 1oz packet ranch seasoning
- 1 cup buttermilk ranch, for dipping
- Scallions for garnish
Instructions
- Remove the silk from the corn.
- Quarter the ears of corn with a sharp knife by cutting off both ends.
- Cut the corn in half lengthwise and then cut both pieces lengthwise.
- You should have 12 “ribs” in total. Set aside.
- In a nonstick skillet, fry the bacon over medium-low heat. We try to render out as much of the fat as possible without burning it.
- Fry on both sides for about 5-6 minutes or until crisp but not burnt.
- Move the cooked bacon to a paper towel-lined plate or cutting board and reserve the bacon fat. When the bacon has cooled, chop it up into small pieces and set it aside.
- In a large mixing bowl, combine the bacon fat, olive oil, ranch seasoning, and whisk. Add the corn ribs and toss to coat.
- Heat your grill to medium-high; whether you use propane, charcoal, or pellets, you’ll want your grill nice and hot to get the char.
- Place the corn on the grill.
- The corn will cook fairly quickly.
- Grill the corn on all sides for about 2-4 minutes or until nicely charred and tender.
- Remove the corn ribs from the grill and garnish with the chopped bacon and scallions.
- Serve with the side of ranch dressing.
Notes
Use a sharp knife and sturdy cutting board when cutting the corn into ribs. Grill just until tender and lightly charred.
Nutrition Information:
Yield:
4Serving Size:
3Amount Per Serving: Calories: 436Total Fat: 38gSaturated Fat: 6gUnsaturated Fat: 32gCholesterol: 20mgSodium: 1363mgCarbohydrates: 23gFiber: 2gSugar: 8gProtein: 6g
How does one eat corn ribs? Looks intriguing.