Irresistible Smoky Paprika Grilled Corn Ribs Recipe

Smoky Paprika Grilled Corn Ribs are the kind of dish that transforms a simple backyard barbecue into a flavor explosion. Imagine biting into golden, charred corn with a smoky paprika glaze that dances on your tongue and makes the neighbors peek over the fence in envy. The aroma wafting through the air is so enticing that even your pet may try to claim a bite (don’t worry; I won’t tell).

Now, let’s be honest: nothing says summer like grilled corn. But these Smoky Paprika Grilled Corn Ribs take it to another level, making them perfect for any gathering—be it a casual weeknight dinner or a full-blown backyard fiesta. Trust me, once you serve up these beauties, no one will remember who brought the potato salad.

Ingredients for Smoky Paprika Grilled Corn Ribs

Here’s what you’ll need to make this delicious dish:

• Fresh Corn on the Cob: Look for bright green husks with plump kernels for maximum sweetness and freshness.

• Smoky Paprika: This spice is essential for that deep, smoky flavor; don’t skimp on quality!

• Olive Oil: Use extra virgin olive oil for drizzling; it adds richness and helps the spices adhere.

• Salt and Pepper: Essential seasonings to enhance all those vibrant flavors.

• Fresh Lime Juice: A squeeze of lime brightens up the dish and balances the smokiness beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Smoky Paprika Grilled Corn Ribs

Follow these simple steps to prepare this delicious dish:

Step 1: Prep Your Corn

Start by shucking your corn on the cob. Remove all those pesky husks and silk strands until you’re left with just the glorious yellow kernels peeking back at you.

Step 2: Cut Into Ribs

Carefully slice each ear of corn into quarters. Use a sharp knife and be cautious—this step can get tricky! Think of it as creating “ribs” from corn instead of meat.

Step 3: Create Your Marinade

In a small bowl, whisk together olive oil, smoky paprika, salt, pepper, and lime juice. This delightful concoction will coat your corn ribs in flavor.

Step 4: Marinate

Place your corn ribs into a large bowl or resealable bag. Pour the marinade over them and toss gently until every piece is well-coated. Let them sit for about 30 minutes while you preheat your grill.

Step 5: Preheat Grill

Fire up your grill to medium-high heat (around 400°F or 200°C). If you’re using charcoal, ensure those coals are glowing hot!

Step 6: Grill Time

Place your marinated corn ribs on the grill grates. Cook for about 10-12 minutes, turning occasionally until they have nice char marks and are tender but not mushy.

Transfer to plates and drizzle with extra lime juice for the perfect finishing touch!

There you have it: Smoky Paprika Grilled Corn Ribs that will make everyone at your next gathering ask for seconds—or thirds! Perfectly sweet yet savory, they embody everything we love about summer grilling while adding an unexpected twist that keeps taste buds alert and happy. Enjoy!

Perfecting the Cooking Process

Start by preheating your grill to medium-high heat. Cut the corn into rib-like sections and season them with smoky paprika and other spices. Grill each rib for about 10-15 minutes, turning occasionally until they develop those beautiful char marks.

Add Your Touch

Feel free to mix up your seasoning! Swap out smoky paprika for chili powder or add garlic powder for an extra kick. Top with fresh herbs or a squeeze of lime juice to enhance flavors even further.

Storing & Reheating

Store leftover smoky paprika grilled corn ribs in an airtight container in the fridge for up to three days. To reheat, pop them back on the grill or microwave briefly until heated through, preserving that smoky goodness.

The first time I served smoky paprika grilled corn ribs at a family barbecue, my uncle asked if I had secretly added magic to the recipe! His joy and surprise made all the effort worth it—who knew corn could steal the show?

FAQs :

What are Smoky Paprika Grilled Corn Ribs?

Smoky Paprika Grilled Corn Ribs are a flavorful and fun way to enjoy corn on the cob. Instead of serving traditional corn, this recipe involves cutting the corn into rib-like sections. The pieces are seasoned with smoky paprika and grilled until tender. This cooking method enhances the natural sweetness of the corn while infusing it with a delightful smokiness. These ribs make for an excellent appetizer or side dish at barbecues and gatherings. For more inspiration, check out this helpful cooking tips recipe.

How do I prepare Smoky Paprika Grilled Corn Ribs?

To prepare Smoky Paprika Grilled Corn Ribs, start by selecting fresh, firm ears of corn. Carefully slice the corn cobs into quarters or wedges. Then, mix olive oil, smoked paprika, salt, and pepper in a bowl. Brush this mixture over the corn pieces evenly. Preheat your grill to medium-high heat and place the seasoned corn on the grill. Cook for about 10-15 minutes, turning occasionally, until you achieve a nice char and tenderness.

Can I modify the seasoning for Smoky Paprika Grilled Corn Ribs?

Absolutely! While smoky paprika adds a distinct flavor to these grilled corn ribs, you can customize the seasoning to suit your taste. Consider adding garlic powder, cayenne pepper for heat, or even fresh herbs like cilantro or parsley for a fresh touch. Experimenting with different spices will allow you to create your own unique version of Smoky Paprika Grilled Corn Ribs that complements your meal perfectly.

What dishes pair well with Smoky Paprika Grilled Corn Ribs?

Smoky Paprika Grilled Corn Ribs pair wonderfully with various dishes. They complement grilled meats such as chicken, steak, or pork beautifully. Additionally, they can serve as a vibrant side dish alongside salads or pasta dishes. You might also enjoy them with creamy dips or sauces for added flavor. Their versatility makes them an ideal addition to any summer barbecue or festive gathering. For more inspiration, check out this delicious side dishes recipe.

Conclusion for Smoky Paprika Grilled Corn Ribs :

Smoky Paprika Grilled Corn Ribs offer a unique twist on traditional corn on the cob that is sure to impress your guests. With just a few simple ingredients and an easy grilling technique, you can create a delicious side dish bursting with flavor. The combination of smoky paprika and sweet corn provides a delightful contrast that enhances any meal. Whether enjoyed at a summer barbecue or as part of a casual dinner, these grilled corn ribs are sure to become a favorite in your recipe repertoire.

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Smoky Paprika Grilled Corn Ribs

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• Author: Ethan Brooks
• Total Time: 27 minutes
• Yield: Serves 4

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Description

Smoky Paprika Grilled Corn Ribs are a deliciously unique take on traditional corn on the cob, perfect for summer barbecues and family gatherings. This vibrant dish features tender corn infused with rich smoky paprika, grilled to perfection for a satisfying crunch and flavor explosion. Served warm with a squeeze of lime, these corn ribs are sure to impress your guests and elevate your grilling game!

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Ingredients

Scale 1x2x3x

• 4 ears fresh corn on the cob
• 2 tablespoons smoky paprika
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• Juice of 1 lime

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Instructions

1. Shuck the corn, removing husks and silk.
2. Carefully slice each ear of corn into quarters to create rib-like sections.
3. In a bowl, whisk together olive oil, smoky paprika, salt, pepper, and lime juice.
4. Coat the corn ribs in the marinade and let them sit for 30 minutes.
5. Preheat your grill to medium-high heat (about 400°F or 200°C).
6. Grill the corn ribs for 10-12 minutes, turning occasionally until charred and tender.
7. Serve warm with an extra squeeze of lime.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Side Dish
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 ear of grilled corn (150g)
• Calories: 180
• Sugar: 6g
• Sodium: 300mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

Keywords: Feel free to experiment with different spices; try chili powder or garlic powder for added flavor. To store leftovers, keep them in an airtight container in the refrigerator for up to three days.