Corn Ribs

Doneness

The ribs have curled into their signature curve, the kernels are tender with charred, browned and slightly blistered edges, and a fork slides into the kernels easily. The curl is the cue — flat, pale ribs that haven't bowed yet need more time. There's no internal temperature to chase; you're cooking corn until it's tender and caught some color.

Oil & seasoning

Toss the ribs in oil before cooking — oil on the kernels is what lets them char and brown. Mist again partway if any look dry; bare, dry ribs cook pale and tough.

Season with: Chili-lime elote (the benchmark): brushed with mayo or crema and dusted with chili powder, cotija, lime and cilantro — Mexican street-corn style., Garlic-parmesan: tossed in garlic butter and grated parmesan straight out of the basket., Cajun: Creole seasoning and melted butter for a spicy, smoky rib., Buffalo: tossed in buffalo sauce and served with ranch or blue cheese..

Watch out for

• !Microwave the whole cob for 2–3 minutes first to soften it. Raw cobs are dense and slipping a knife through one is how people cut themselves — softened, it quarters lengthwise safely.
• !Use a sharp, heavy knife on a stable board: stand the cob up, halve it down the middle, then halve each half into four ribs.
• !Toss the ribs in oil so the kernels char and brown instead of drying out and toughening.
• !The ribs curl as they cook — that's the point and the doneness cue — so keep them in a single layer with room to curve and char evenly.