# What You'll Need:
→ Corn
01 - 4 large ears fresh corn, husked
→ Chili Lime Butter
02 - 4 tablespoons unsalted butter, softened
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon ground cumin
07 - zest of 1 lime
08 - juice of 1 lime (about 1 tablespoon)
09 - 1/2 teaspoon sea salt
10 - 1 tablespoon fresh cilantro, finely chopped (plus extra for garnish)
→ To Serve
11 - lime wedges
# How to Make It:
01 - Light the grill and heat to medium-high, approximately 400°F (about 200°C). Ensure grates are clean and lightly oiled to prevent sticking.
02 - Using a sharp chef’s knife, stabilize each ear on a damp towel and slice lengthwise into quarters to create ribs; work carefully to keep pieces even.
03 - In a small bowl, combine softened butter with chili powder, smoked paprika, garlic powder, cumin, lime zest, lime juice, sea salt and chopped cilantro; mix until smooth and homogeneous.
04 - Brush each corn rib lightly with a thin layer of the chili lime butter, reserving a portion for finishing after grilling.
05 - Place corn ribs cut-side down on the grill and cook 8 to 10 minutes, turning occasionally, until well charred, tender and slightly curled at the edges.
06 - Transfer the ribs to a platter, immediately brush with the remaining chili lime butter, sprinkle with extra cilantro and serve with lime wedges.
