If there’s one thing that screams summer BBQ, it’s the irresistible combo of smoky, sweet corn and spicy butter. BBQ corn ribs with chipotle butter take your usual grilled corn to a whole new level—crispy-edged, smoky, buttery, and spicy with a kick that lingers just enough. Think of them as the ultimate finger food: snackable, shareable, and just messy enough to make it fun. They’re a killer addition to any backyard gathering and one of those fourth of July food appetizers that disappear before the main course hits the table. And yes, they look really cool too.
BBQ Corn Ribs with Chipotle Butter
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish
Cuisine American, Mexican
Sharp chef’s knife (or a cleaver if you're feeling bold—cutting corn ribs requires some muscle)
Cutting board with a damp towel underneath for stability
Baking sheet or grill (depending on your method)
Mixing bowl
Small saucepan (if melting the butter)
Silicone brush or spoon for spreading the chipotle butter
- 4 ears of fresh corn on the cob husked and cleaned
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Chipotle Butter
- 4 tablespoons unsalted butter softened
- 1 chipotle pepper in adobo sauce finely minced
- 1 teaspoon adobo sauce from the can
- Juice of 1/2 lime
- 1 tablespoon chopped fresh cilantro
- Pinch of salt
Optional for garnish: lime wedges, extra cilantro, and crumbled cotija cheese
Cut the Corn into Ribs
This is the only “hard” part. Stand the corn vertically and carefully slice down the center lengthwise. Then slice each half into halves again to make quarters. You’ll end up with 4 “ribs” per cob.
Season the Ribs
Toss the corn quarters with olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
Grill method
Place the corn ribs directly on a hot grill, cut side down, and cook for 8–10 minutes, turning occasionally, until they curl slightly and get charred.
Oven method
Preheat to 425°F. Line a baking sheet with parchment and bake the ribs for 20–25 minutes until curled and golden brown.
Air fryer method
Air fry at 400°F for 15 minutes, shaking halfway through.
Make the Chipotle Butter
In a small bowl, combine softened butter, chipotle pepper, adobo sauce, lime juice, cilantro, and a pinch of salt. Mix well.
Finish with Flavor
While the corn ribs are still hot, slather them with chipotle butter. Sprinkle with cotija cheese, extra cilantro, and serve with lime wedges.
Pairings
Corn ribs are an incredibly versatile BBQ side. They pair beautifully with grilled meats like smoky pulled pork, juicy burgers, or even tangy grilled chicken thighs. Serve them alongside other 4th of July cookout food like coleslaw, baked beans, or deviled eggs, and you’ve got a feast worthy of fireworks. Add a fresh watermelon and feta salad or chilled lemonade for a refreshing contrast.
For dessert, lean into those 4th of July desserts vibes with something simple and classic like mini berry shortcakes or star-spangled sugar cookies.
FAQs
1. Can I use frozen corn?
Fresh corn on the cob is best for this dish—it holds its shape when cut and has better texture. Frozen corn cobs are usually too soft and may fall apart.
2. What kind of butter works best?
Unsalted butter lets you control the salt level, especially since cotija cheese adds extra saltiness. You can also use vegan butter for a dairy-free version.
3. Is this spicy?
It’s got a nice medium heat from the chipotle. If you're serving kids or spice-averse folks, reduce the chipotle or use smoked paprika only.
4. Can I make this ahead of time?
Yes! You can cut and season the corn ribs ahead of time and refrigerate them for up to 24 hours. The chipotle butter can also be made in advance and stored in the fridge.
