Corn Ribs

The trick is the soak overnight! Don't skip it!

Ingredients for overnight soak: 

1 TBSP honey
2 TBSP Tabasco
3 TBSP 1 minute Miso
4 ears of corn

Aioli ingredients:

2 splashes of pnzu citrus soy sauce
1 tsp gochuchang
3 TBSP mayo

Other ingredients: 

Ancho chili powder
3-4 TBSP butter, melted
chives for garnish

Directions: 

1. Combine the overnight marinade ingredients into a zip-top bag. Cut the corn lengthwise in half (carefully). Place the corn in the bag and shake it around.  Suck all the air out of the bag and marinate overnight. 

2. Combine the ingredients for the aioli. Chop the chives. Melt the butter. 

3. Prepare a grill to 300 degrees. Rinse the corn before grilling. Place on the top rack kernel side down for 10 minutes, and close the lid. 

4. Flip the corn over and brush with butter, sprinkle with ancho chili powder. Cook another 10 minutes, lid closed. 

5. After 20 minutes on the top rack, place the corn directly over the flame, kernel side down. Brush the flat side with the remaining butter and sprinkle with ancho powder.  You're just giving the kernels a little color here so only 2 minutes or so. 

6. Remove corn from the grill. Drizzle with aioli and garnish with green onion. Enjoy! 

This corn went great with crab legs on the grill because those cook in 20 minutes too!