Corn

• Read all corn instructions before starting. Use a good quality sharp chef knife and a sturdy cutting board. Quartering the corn cobs take a bit of effort so you don't want our cutting board wobbling around. Place a rubber mat or wet towel underneath the board if necessary to keep it in place.
• Remove husk and silk from corn. Use a sharp knife and a sturdy cutting board. Trim both ends so ends are flat. Cut corn vertically in half.
• Stand each corn cob half on its widest end. With a very sharp knife cut lengthwise down through the center of the cob. Stand each half round on its end and cut lengthwise down the in the middle again. Repeat until you have quartered each corn cob half vertically. (You cannot cut the halved cobs lying flat - I tried!)
• Remove any stray silk as you go.
• Toss the corn ribs in the olive oil in a large bowl. In a separate small bowl mix all the spices and toss the corn ribs with the spices.
• Melt the butter and garlic together.
• BBQ (recommended) - Heat BBQ on High. Lay ribs our individually over grill kernel side down. Grill 7-8 minutes. Turn ribs and cook sides 1 minute each.

  Oven- Heat oven to 375°. Bake ribs in single layer kernel side up for 25-30 minutes. (Ribs will not curl as much or get charred spots like they do on the BBQ)

  Air Fryer: (See Note 2) Spread corn ribs out in single layer, kernel side up. Air fry 10 minutes. Change trays front to back and switch trays at midpoint if you have 2 grills. Ribs should be starting to display some char. If not add a few more minutes.
• While ribs are cooking mix the Dipping Sauce ingredients if using.
• Transfer the hot ribs back to the spice bowl. Reheat garlic butter gently in the microwave and pour over the ribs. Toss to coat well.
• Serve with chopped parsley for garnish and sauce for dipping.