Président® Salted Butter Corn Ribs with Hot Honey Glaze
These Président® Salted Butter Corn Ribs take sweet summer corn and turn it into something you grab with both hands and unapologetically devour. Juicy centers with just the right amount of heat and char, these “ribs” eat like the best kind of street food!
Prep Time
25 minCook Time
20 minServings
4Ingredients
- 4 ears fresh corn, husked
- 8 tbsp Président® Salted Butter, melted
- 3 tbsp honey
- 1-2 tsp crushed red pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Freshly ground black pepper
- Finely chopped chives or parsley, for garnish
Instructions
- Preheat oven to 425°F. or if grilling, preheat grill to high heat.
- Wrap corn in paper towels and microwave for 4 minutes on high so the corn pre-cooks and softens. Once slightly cooled, using a sharp knife, carefully trim ends off each corn and cut in half, lengthwise. Lay each half flat-side-down and cut it in half lengthwise again to create long “rib” strips.
- In a large bowl, whisk together melted Président® Salted Butter, honey, red pepper flakes, smoked paprika, garlic powder, and black pepper.
- Toss the corn ribs generously with the hot honey butter mixture, making sure they’re well coated. If roasting in oven, arrange corn ribs on a parchment-lined sheet pan in a single layer. Reserve the leftover honey butter glaze for brushing. Roast for 20–25 minutes, flipping halfway, until tender, lightly charred, and curled at the edges. If grilling, grill each corn rib, turning from time to time to get an even char. Remember to reserve the leftover honey butter glaze.
- Place corn on a serving platter. While hot, brush with reserved melted Président® Salted Butter and honey glaze. Sprinkle with herbs right before serving.
Featured Product
Recipe by
Chef George Duran
George Duran is a classically trained chef, TV host, and lifestyle expert known for Ham on the Street and The Ultimate Cake Off!. He’s also a longtime culinary contributor on Good Morning America, where he brings humor, smart shortcuts, and real-world cooking experience into every recipe he shares.
