Grilled Corn Ribs With Aleppo Pepper Butter And Dill
Corn ribs are such a fun way to eat the vegetable in summer. All you need is a sharp chef’s knife and a stable surface to cut them into shape. If you’re not confident in your knife skills, grill the cobs whole and slather them with the butter once they’re finished. Aleppo pepper is moderately spicy dried and crushed chili flakes. Serves 6Ingredients:
Butter
1/2 tsp (2 mL) dill seeds
6 tbsp (90 mL) salted butter, at room temperature
1 tbsp (15 mL) very finely chopped dill, plus more to garnish
1/2 tsp (2 mL) Aleppo pepper
1/2 garlic clove, finely grated on rasp
Ribs
4 corn cobs, shucked
Salt to taste
Lemon Wedges
Finely chopped cilantro to garnish
Butter
1/2 tsp (2 mL) dill seeds
6 tbsp (90 mL) salted butter, at room temperature
1 tbsp (15 mL) very finely chopped dill, plus more to garnish
1/2 tsp (2 mL) Aleppo pepper
1/2 garlic clove, finely grated on rasp
Ribs
4 corn cobs, shucked
Salt to taste
Lemon Wedges
Finely chopped cilantro to garnish
Directions:
For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.
For the ribs, preheat grill to medium-high.
For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs.
Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.
For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.
For the ribs, preheat grill to medium-high.
For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs.
Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.
