Hot Honey Chilli Lime Corn Ribs

• total tid: 45 minutes

Ingredienser

4 ears corn, husks removed

2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/4 tsp black pepper

Hot Honey Lime Glaze

3 tbsp hot honey

1 tbsp olive oil (or melted butter if serving with a dairy meal)

1 tsp Dijon mustard

1 tbsp fresh lime juice

1 tsp lime zest

1/2 tsp chili lime seasoning (optional)

Optional Garnishes

Chopped parsley

Extra hot honey

Lime wedges

Sprinkle of chili lime seasoning

Fremgangsmåte

Preheat oven to 425°F. Line a large baking sheet with parchment paper.

Carefully cut each ear of corn in half crosswise. Stand each half upright and slice lengthwise into quarters to create corn ribs.

In a large bowl, toss the corn ribs with the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Arrange the corn ribs in a single layer on the prepared baking sheet.

Bake for 25–30 minutes, flipping halfway through, until tender, lightly charred, and the edges begin to curl.

Meanwhile, whisk together the hot honey, olive oil, Dijon mustard, lime juice, lime zest, and chili lime seasoning, if using.

Brush the glaze generously over the hot corn ribs and return to the oven for 3–5 minutes, until glossy and lightly caramelized.

Drizzle with a little extra hot honey, garnish with parsley and serve with fresh lime wedges.

Tip: These are also fantastic on the grill! Grill over medium-high heat (400–450°F) for 12–15 minutes, turning every few minutes. Brush with the glaze during the last 1–2 minutes of grilling.

PSA: The hard center of the cob isn’t meant to be eaten. Hold the corn by the cob and slice the kernels off as you eat, just like you would with chicken wings. That’s why my husband says “Ow!” at the beginning of the Reel. 😄