Sandra This Bobby Flay Bbq Corn Recipe is a smoky and tangy recipe, which is made with chili powder and smoked paprika. It’s the perfect grill-side companion, ready in about 50 minutes.
Bobby Flay Bbq Corn Recipe Ingredients
BBQ Seasoning Blend:
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon packed light brown sugar
- 1/4 teaspoon cayenne pepper
- Kosher salt
BBQ Sauce:
- 1 cup ketchup
- 1 cup apple cider vinegar
- 1/4 cup yellow mustard
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon hot sauce
- Kosher salt
- 1 tbsp of the BBQ Seasoning Blend (from above)
Corn:
- 4 ears corn, shucked
- Canola or vegetable oil, for the grill grates
- 1 scallion, thinly sliced
How To Make Bobby Flay Bbq Corn Recipe
- Prepare the BBQ Seasoning Blend: Stir together 2 tbsp chili powder, 1 tsp smoked paprika, 1 tsp light brown sugar, 1/4 tsp cayenne pepper, and a pinch of kosher salt in a small bowl.
- Make the BBQ Sauce: In a saucepan over medium-high heat, whisk together 1 cup ketchup, 1 cup apple cider vinegar, 1/4 cup mustard, 3 tbsp brown sugar, 1/2 tsp hot sauce, 1 tsp salt, and 1 tbsp of the seasoning blend. Bring to a boil, then reduce heat to medium and simmer until thickened, about 10-12 minutes.
- Cut the Corn into Ribs: Trim off the ends of each corn cob to make them flat. Break each cob in half crosswise with your hands. Stand each half vertically on a cutting board and carefully slice down the middle lengthwise to split the cob, then cut each piece lengthwise again to create 2 long “ribs.” Repeat to yield about 32 ribs total. Set them aside on a rimmed baking sheet.
- Season and Prepare for Grilling: Preheat a grill to medium-high and lightly oil the grates. Sprinkle the corn ribs with 1 tbsp of the seasoning blend and brush each rib with 1/2 cup BBQ sauce.
- Grill the Corn Ribs: Place the corn ribs cut-side down on the grill, close the lid, and cook for about 8 minutes, or until charred and caramelized. Flip the ribs to the other cut side, close the lid, and cook for another 6-8 minutes until the kernels are crisp-tender.
- Finish and Serve: Transfer the corn ribs to a serving platter. Brush with additional BBQ sauce and a sprinkle of the seasoning blend, if desired. Garnish with thinly sliced scallion and serve with any remaining BBQ sauce.
Recipe Tips
- How to cut corn ribs safely: This is the hardest part. The cob is tough. The safest way is to stand the flat half-cob on a sturdy cutting board. Use a large, sharp chef’s knife. Place the heel of the knife in the center of the cob and firmly press down (use a rocking motion if needed) to split it in half.
- How to keep the corn from sticking? The sugar in the BBQ sauce will caramelize and stick to the grates. Make sure your grill grates are clean and well-oiled before you start. This is the most important step for a clean flip.
- Can I make these in the oven or air fryer? Yes! Oven: Roast on a foil-lined sheet pan at 400°F (200°C) for 20-25 minutes, flipping halfway. Air Fryer: Place in a single layer, spray with oil, and cook at 400°F (200°C) for 10-14 minutes, shaking the basket halfway through. Toss with the sauce after cooking.
- Why do my corn ribs curl? This is normal and part of the fun! As the corn cooks and the kernels char, the cob in the middle shrinks, which pulls the rib into a characteristic “curled” shape.
What To Serve With Bbq Corn
These “ribs” are the perfect side dish for any smoky, grilled, or picnic-style meal.
- BBQ Pulled Pork Sandwiches
- Smoked Brisket or Ribs
- Grilled Chicken Breasts
- A creamy coleslaw to balance the tang
How To Store Bbq Corn
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: The best way to reheat them is in an air fryer at 350°F for 3-5 minutes, or on a baking sheet in a 375°F (190°C) oven for 5-10 minutes, until warmed through and crispy again.
Bobby Flay Bbq Corn Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~180 kcal
- Total Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 980mg
- Total Carbohydrate: 34g
- Dietary Fiber: 4g
- Sugars: 18g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Are corn ribs spicy?
This recipe has a mild-to-medium heat from the chili powder and cayenne in the rub, plus the hot sauce in the BBQ sauce. For a milder version, omit the cayenne and the hot sauce.
What’s the best corn to use?
Fresh, sweet summer corn on the cob is the best. This method will also work with frozen (and thawed) cobs, but the texture and flavor won’t be as good.
Can I use store-bought BBQ sauce?
Yes, to save time, you can skip Step 2 and use about 1 cup of your favorite store-bought BBQ sauce. Just be sure to brush the ribs with it before grilling.
Try More Recipes:
Bobby Flay Bbq Corn Recipe
Description
Smoky, tangy, and charred grilled corn “ribs” basted in a zesty homemade apple cider vinegar BBQ sauce and a 9-spice seasoning blend.
Ingredients
Instructions
- Make the Seasoning Rub by combining all its ingredients.
- Make the BBQ Sauce: Whisk all sauce ingredients (including 1 tbsp of the Rub) in a saucepan. Simmer for 10-12 minutes until thick.
- Preheat grill to medium-high and oil the grates.
- Cut each corn cob into 8 “ribs” (cut in half, then each half into quarters lengthwise).
- Toss the corn ribs with 1 tbsp of the Rub, then brush them generously with the BBQ sauce.
- Grill the ribs, cut-side down, for 8 minutes.
- Flip, brush with more sauce, and grill for another 6-8 minutes until charred and tender.
- Serve on a platter, garnished with scallions.
Notes
- Be very careful when cutting the corn cobs; use a large, sharp knife and a stable cutting board.
- This can also be made in a 400°F (200°C) oven or air fryer (10-14 min); toss with sauce after cooking.
- The corn will naturally curl as it cooks.
Bobby Flay Bbq Corn Recipe
