Spicy Honey Butter Corn Ribs Skillet

• 12 ears corn, cut into ribs
• 1/4 cup unsalted butter
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• Salt to taste
• Fresh parsley for garnish

Steps

1. 1 Heat a large skillet over medium heat.
2. 2 Melt butter in the skillet.
3. 3 Whisk together honey, smoked paprika, cayenne pepper, and garlic powder in a small bowl.
4. 4 Add the corn ribs to the skillet and cook for 5 minutes.
5. 5 Pour the honey mixture over the corn, stirring to coat.
6. 6 Cook for another 10 minutes, stirring occasionally, until corn is tender and glazed.
7. 7 Season with salt to taste.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet

Variations

• Add cotija cheese for a tangy kick.
• Toss in some diced bell peppers for extra crunch.

Substitutions

• Substitute honey with maple syrup for a vegan option.
• Use coconut oil in place of butter for a dairy-free version.

Pairings

• Cornbread muffins
• A cold glass of iced tea

Nutrition

Tips

• For extra smokiness, add a pinch of chipotle powder.
• Serve immediately for best flavor and texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a fresh green salad
• Serve alongside grilled tofu steaks

FAQ