Eric Adjepong’s Corn Ribs with Corn Ketchup, as seen on Guy’s Ranch Kitchen Season 6.
Recipe courtesy of Eric Adjepong

Corn Ribs with Corn Ketchup

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr
  • Yield: 8 to 12 servings
I love corn during the summer! This fun way to eat corn celebrates its versatility, in being sweet, savory, taking smoke, and still being delicious.


Corn Ketchup:


Special equipment:
a smoker
  1. Preheat a grill to medium-high heat and a smoker to 375 degrees F.
  2. In a medium bowl, add the corn ribs, oil, salt and paprika and carefully toss to combine.
  3. Place the corn ribs on the grill and grill until just charred, about 3 minutes. Put the grilled corn in a baking dish. Put the baking dish in the smoker. Smoke until the corn is slightly curled and golden, 20 to 25 minutes.
  4. For the corn ketchup: Using a box grater, grate the corn into a large bowl, getting as much corn and juice as possible, about 2 pints.
  5. Heat the peanut oil in a tall-sided, medium saucepan over medium-low heat and gently cook the shallots and garlic with a pinch of salt, the coriander and the allspice until just beginning to brown. Stir in the ginger and cook for another minute. Add the corn, coconut milk and 1/4 cup water and scrape any browned bits from the bottom of the pan. Cook another 2 minutes.
  6. Pour the mixture into a blender and cool briefly while you wipe out the pan. Blend until very smooth, then strain through a fine-mesh strainer and return to the pan. Discard the solids.
  7. Turn the heat to medium-high and add the vinegar and brown sugar to the corn mixture. Cook, stirring often to keep the bottom from sticking and burning, until the mixture is thick—like ketchup. It will sputter and spit a bit. Turn off the heat, then stir in the lime juice, and add salt and pepper to taste.
  8. Serve the corn ribs with the corn ketchup and lime wedges on the side.