Turn on your BBQ or grill pan to medium-high heat.
Cut off the ends of each cob of corn, then cut the corn in half length-wise. Cut the corn again in have length-wise so that each cob of corn is quartered.
Place the corn in a casserole dish and cover completely with the melted butter and olive oil.
Sprinkle on the seasoning and minced garlic, then flip the corn in the casserole dish to ensure each piece of corn is evenly coated in the seasoning and butter-oil mixture.
Once the grill is hot, place the corn ribs directly on the grill and cook until charred, about 8-10 minutes, then flip and continue to cook until charred on the other side and corn starts bending to look like a rib (slight arch shape).
You can continue to brush the corn with the butter-oil mixture from the casserole dish as it cooks on the BBQ or grill.
Notes
This Recipe Can be Doubled: This is a recipe that you will probably want to double as your family will clear these corn ribs. To double this recipe, increase ingredients proportionally.
Air Fryer Corn Ribs: You can also air fry these corn ribs. After coating strips of corn in oil mixture, transfer from bowl to air fryer basket and cook for 8-10 at 400 degrees f.
Mexican Street Corn Ribs: For a Mexican street corn variation, top corn ribs will drizzle of mayo, sour cream, lime juice, cotija cheese, lime juice, mexican spices and fresh cilantro.