Ingredients
Scale
- 4 fresh ears of corn, husks and silk removed
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, finely minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
- Optional: Lemon wedges for serving
Instructions
- Place an ear of corn vertically on a stable cutting board. Using a sharp heavy-duty knife, carefully slice the corn in half lengthwise through the center of the cob. Lay the halves flat and slice them lengthwise again to create four long quarters (ribs). Repeat this process for all ears of corn. Take your time and be very careful during this step.
- In a small bowl, whisk together the melted butter, minced garlic, smoked paprika, salt, and black pepper. This mixture will serve as the base layer of flavor and will help the corn stay moist during the smoking process.
- Place the corn ribs in a large bowl or on a baking sheet. Using a pastry brush, generously coat all sides of each corn rib with the garlic butter mixture. Ensure the kernels are well-saturated so the flavor penetrates deep into the corn.
- Preheat your smoker to 225°F (107°C) using a mild wood like apple, cherry, or maple. Place the corn ribs directly on the grill grates, bone-side (cob) down. Close the lid and smoke for 45 to 60 minutes. You will know they are ready when the corn is tender and the “ribs” have developed a slight curve.
- Remove the corn ribs from the smoker and immediately transfer them to a platter. While they are still hot, sprinkle the grated Parmesan cheese and fresh parsley over the top. The heat from the corn will melt the cheese slightly, helping it stick. Serve warm with lemon wedges if desired.
- Cook Time: 60 minutes