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For a fantastic summer side dish or appetizer, try these peach chipotle corn ribs with whipped feta. Glazed with a smoky peach chipotle sauce and piled over tangy whipped fet, this dish eats like a centerpiece.
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What makes this dish special
The first time I had corn ribs, we ordered a second plate before the first one was even gone. It was a Japanese-style version at a restaurant, and I've been thinking about the dish ever since.
And so naturally as a professional chef, I had no choice but to make my own version. These peach chipotle corn ribs with whipped feta are my ode to summer. Ripe peaches are reduced with chipotle and brown sugar into a smoky-sweet glaze, then brushed over roasted. Pile those beautifully glazed corn ribs over a swoosh of tangy whipped feta and finish with a sprinkle of cilantro.
Yes, technically it's a side dish or appetizer. But there's so much flavor and texture in every bite that it easily steals the show and becomes the centerpiece. In fact, these rival some of my other favorite summer side dishes, including tomato nectarine burrata salad, Cajun butter rolls, and brown butter roasted tomatoes!
Recipe
Peach Chipotle Corn Ribs with Whipped Feta
Ingredients
Corn ribs
- 4 ears fresh sweet corn husks and silks removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
Peach chipotle glaze
- 1 cup peeled, pitted, and roughly chopped yellow peaches (about 2 medium peaches)
- 3 tablespoons brown sugar
- 1 canned chipotle peppers in adobo sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
Whipped feta
- 4 ounces block feta
- ¼ cup plain Greek yogurt
- 1 garlic clove
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon ice water
Remaining ingredients
- 1 tablespoon chopped fresh cilantro
Instructions
- Preheat oven to 425°F.
- Microwave the husked ears one at a time for 2 minutes each (or steam over simmering water for 4 minutes). The corn should be warm and pliable, not cooked through.
- Halve each ear crosswise to make 2 shorter cobs. Stand each shorter half on its cut end and drive a sharp, heavy knife straight down through the center to halve it lengthwise. Lay each half cut-side down and halve again lengthwise. You'll get 8 ribs per ear, 32 total.
- Toss the ribs with olive oil, salt, smoked paprika, cumin, and pepper. Arrange on a sheet pan in a single layer with space between each rib. Roast 18-20 minutes until the ribs curl back.
- Meanwhile, blend the peeled peaches with brown sugar, chipotle, white wine vinegar, lemon juice, olive oil, and salt. Transfer to a small saucepan and simmer over medium-low for 6-8 minutes, stirring often, until thickened. It should easily coat the back of a spoon.
- Make whipped feta. Break the feta into chunks and add to a food processor with yogurt, garlic, olive oil, and lemon juice. Process 1-2 minutes, scraping down once or twice, until completely smooth. Add ice water until you reach a thick-but-spreadable consistency.
- Remove corn ribs from the oven and turn on the broiler to high. Brush corn generously with the glaze on all sides. Broil for 3-4 minutes or until lightly charred and caramelized. Remove from the broiler.
- Spread the whipped feta on a platter. Pile corn ribs on top and drizzle any remaining glaze over the ribs. Sprinkle cilantro on top and serve immediately.
Video
Notes
Step-by-step instructions
Step 1: Season corn
Start by preparing the corn. Corn ribs are delicious, but preparing them can be dangerous because you have to cut them into quarters.
I found that the easiest way to do this was to first microwave the corn. Heat the husked corn for 2 minutes per ear. This should be long enough to soften the cob just enough that a heavy knife can drive through it safely. Cutting cold, raw cobs is how home cooks slip and cut themselves.
If you don't want to use the microwave, you can also steam the corn for 4 minutes.
Once the corn is warm, halve each ear crosswise, then stand each half on the cut end and drive the knife straight down to quarter it lengthwise. You'll end up with 8 short ribs per ear, 32 total.
One of the first things I learned in culinary school was to always cut vegetables with the flat side down. That way, the ingredient won't slip, and you won't cut yourself. It's a technique I teach to everyone learning how to cut, and for good reason!
Toss the corn ribs with olive oil, salt, smoked paprika, cumin, and pepper, then arrange them on a sheet pan with space between each piece.
Pop the sheet pan in the oven and roast at 425°F for 18 to 20 minutes or until they curl back.
Step 2: Make peach chipotle sauce
While the corn roasts, blend the peeled peaches with the other sauce ingredients until smooth.
Pour the sauce into a small saucepan and simmer over medium-low heat for 6 to 8 minutes. Stir often to prevent the sauce from popping, and continue to cook until thickened. The glaze should be syrupy enough to coat a spoon.
Go ahead and give the peach chipotle sauce a taste. If the chipotle is mellower than you want, add another half teaspoon of the adobo sauce from the can.
Set the sauce aside and prepare the feta. Break the cheese into chunks in a food processor with the Greek yogurt, garlic, olive oil, and lemon juice.
Process for a full 1 to 2 minutes, scraping down once or twice, until silky and smooth. Then, add ice water while the machine is running until the feta is spreadable. Since feta is already salty, I didn't find it necessary to season with more salt.
Step 3: Glaze corn ribs
By now, the corn should be ready. Remove it from the oven and brush the ribs generously with the warm glaze on all sides.
Recipe tip
You can choose to cook the peach chipotle corn ribs on the grill instead of the oven. Grill the ribs over medium heat for 3-4 minutes. Once the ribs curl and slightly char, brush on the glaze. Continue to cook for another minute, keeping an eye on the glaze since it can burn quickly.
Turn on the broiler to high and return the corn to the oven to caramelize. Since we're using the oven, we need to use the broiler to get those lovely charred bits.
To plate, spread the whipped feta on a shallow platter. Pile the corn ribs on top so the feta peeks out at the edges. Then, drizzle any leftover glaze over the ribs, and finish with a scatter of chopped cilantro.
I loved the combination of flavors in these peach chipotle corn ribs. You have sweet corn glazed with a sweet and spicy glaze paired with a salty, tangy, creamy spread that cools it down. It's sticky, salty, smoky, and fresh all at the same time. I have to warn you, make plenty because there won't be any leftovers!
Check out this full list of easy summer entertaining recipes with bold flavor for more delicious recipes!
Make-ahead and storage tips
- Make-ahead: The peach chipotle glaze keeps 5 days refrigerated and actually deepens in flavor by day 2. Rewarm gently before brushing - it thickens when cold. The whipped feta keeps 4 days; bring it to room temperature before serving and re-whip with a splash of water if it's tightened up. Corn can be par-microwaved and cut up to 24 hours ahead; store the cut ribs covered in the refrigerator and bring them to room temperature before roasting.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
More corn recipes
Looking for more dishes featuring corn? Try these:
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
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