Crispy Corn Ribs with Chili-Lime Butter
Halved corn cobs brushed with chili-lime butter and crisped in a skillet until edges char. A fun, handheld snack that's savory, slightly spicy, and done in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 156
- Protein
- 2g
Ingredients
- 4 ears corn cobs (about 4 ears), halved lengthwise
- 3 tbsp butter
- 1 tsp chili powder
- 1 whole lime (zested + juiced)
- 1 pinch salt and black pepper
Instructions
- 1
Halve corn cobs lengthwise, keeping the core intact so each piece has a handle.
- 2
Melt butter in a large skillet over medium-high heat. Stir in chili powder and lime zest until fragrant, ~30 seconds.
- 3
Add corn cobs to the skillet and brush generously with the chili butter on all sides.
- 4
Cook 5–7 minutes, rotating and re-brushing occasionally, until edges blacken and kernels blister.
- 5
Squeeze lime juice over the cobs. Season with salt and pepper. Transfer to a plate.
- 6
Serve hot. Hold by the core and bite kernels straight from the cob.
Tools you’ll need
- cutting board
- sharp knife
- large skillet (10-12 inch)
- spoon or pastry brush
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