Spicy Corn Riblets

I am late to the corn riblet party.

Versions of this appetizer were all over my social media feed last summer and I poo-pooed the very idea. However, a neighbor dropped by this afternoon and stayed until aperitif time and, since I had corn in the fridge, this idea somehow percolated to the top of my mind as something to serve with drinks.

I apologize for being a naysayer. My version of this concept was delicious. I made it in a cast iron pan but I bet that you could make this on a grill outside as well.

This recipe served two, but it could have just as well served one...

2 ears of unshucked corn

1 Tbsps of butter

Glug of oil oil

2 tsps Tajin spice mix

Juice from one lime

Rinse the unshucked corn well and, while still wet, place in the microwave and cook for five minutes. Remove and let sit for two minutes before removing the husk. The silk will come right off. Cut the corn in half, and then each half in four lengthwise to create riblets.

While the corn is cooking, melt the butter in a large skillet along with a glug of olive oil to keep it from burning. Stir in the Tajin.

Add the corn riblets to the pan and increase th eheat to high. Cook for about five minutes, stirring often, until each riblet has a bit of a char and is burnished with the butter and Tajin mix.

Pile onto a plate and squeeze over the juice of one lime.