Corn Ribs

Like a regular rib, except its meat is corn and it has a corn bone.

I’ll be the first to point out that corn ribs aren’t being seen for the first time at Stampede. In fact, I made them myself last year for ‘cue season and I have the Instagram posts to prove it. But hey, if it’s interesting enough to be featured on the midway, I might as well take the opportunity to share my own recipe.

Corn ribs are an excellent time to pull out your best BBQ sauce; if you have a secret recipe you haven’t hauled out since before you went vegan – it’s time.

I don’t have a secret sauce recipe, so I am at the mercy of store bought. A lot of them are accidentally vegan, just make sure you check ingredients. A couple of safe options are BullsEye Hickory or Sweet Baby Rays Original.

My biggest gripe with corn on the cob was that it felt so messy pressing a whole cob to my face; arguably a reason some people probably love it. But the reason I think corn ribs are amazing is that it eliminates this issue entirely. And it’s a great vehicle for getting BBQ and other sauces to your mouth. You could even just drizzle them with melted plant butter and sprinkle with a lil salt.

My biggest tip here is to only cut your cobs of corn in half for steaming, transfer them to the BBQ to char up, and THEN cut them into ribs. At this point, the inner cob will be a lot softer and easier to slice. Flatten one end and cut from the top down to avoid mushing your corn kernels on the cutting board. Easy peasy.

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Another day done and dusted for 10 Days of Vegan Stampede. Don’t forget to tag me @veganinyyc in any of the recipes you try, and use the hashtag #10daysofveganstampede

I’ll be back tomorrow with another recipe; see you soon!