Grilled Corn Ribs

4 ears corn, shucked, silks removed

4 Tbsp. butter, melted

1 Tbsp. chili powder

1 tsp. smoked paprika

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. cayenne pepper

Sliced jalapenos, cilantro, cotija cheese or scallions for garnish

Using a sharp knife, cut the wide end of the cob (about 1/3 of an inch) to create a flat end.  Stand the corn cob up on the flat end so it is vertical.  Carefully cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise.  Lay the cob halves flat with the center side down, cut in half lengthwise.  Repeat with the remaining cobs.  You will have 16 corn riblets in total.

Mix together the melted butter, spices and salt.  Brush the butter on the corn rib pieces.

Prepare the grill for medium heat and lightly oil the grates.  Cook for 8 minutes and rotate the corn.  Reduce the heat to low and cook another 6-8 minutes.  The outside should be lightly charred and the ends curled in.  Remove from the grill, top with garnishes and enjoy!