# What you need:
→ Corn
01 - 4 large ears of fresh corn, husked
→ Chili Lime Butter
02 - 4 tbsp unsalted butter, softened
03 - 1 tsp chili powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp garlic powder
06 - 1/4 tsp ground cumin
07 - Zest of 1 lime
08 - Juice of 1 lime
09 - 1/2 tsp sea salt
10 - 1 tbsp fresh cilantro, finely chopped (plus extra for garnish)
→ To Serve
11 - Lime wedges
# Directions:
01 - Preheat your grill to medium-high heat (about 200°C / 400°F).
02 - Cut each ear of corn lengthwise into quarters to form "ribs." (Tip: Use a sharp chef’s knife and steady pressure—place a damp towel under the cob for stability.)
03 - In a small bowl, mix together butter, chili powder, smoked paprika, garlic powder, cumin, lime zest, lime juice, salt, and chopped cilantro until thoroughly combined.
04 - Brush each corn rib lightly with some of the chili lime butter.
05 - Grill corn ribs cut-side down for 8–10 minutes, turning occasionally, until charred, tender, and slightly curled.
06 - Transfer the grilled corn ribs to a platter. Immediately brush with remaining chili lime butter.
07 - Garnish with extra cilantro and serve with lime wedges on the side.
