Call it what you may, but a cob of corn sliced into four “ribs” happens to be one of my favorite summer sides. Fresh corn on the grill is synonymous with every backyard cookout, and serving the corn in this manner ensures there’s plenty to go around, not to mention that it’s fun to eat. The key is a sharp knife, a steady surface, and some patience when it comes to slicing the ears of corn. After that, it’s all about grilling these ribs over direct heat to get some smoky char and tender kernels. Instead of drizzling these with butter, I like to spread a light layer of mayo over the grilled corn. It’s a sticky and savory base that captures the grated cheese and parsley. Give this a try the next time you want a fun spin on a classic. —Matt Moore, from his new cookbook, Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond
For more from Butcher on the Block, see Moore’s recipes for Mississippi Beef with Creamy Grits and Seared Rib Eyes with Blue Cheese Butter and Beef-Fat Potatoes.
