Smoky Lime CORN Ribs for the Fourth of July! We’ve proven that @rendezvousmemphis ribs come in multiple forms, and this side accompanies their renowned pork ribs perfectly. Don’t skip the BBQ mayo for dipping.
4 ears of corn
Rendezvous seasoning
Rendezvous sauce
1/2 cup mayo
1 lime, zest and juice
Chopped green onion, to garnish
Chopped cilantro, to garnish
Olive oil
Preheat oven to 425F or preheat a charcoal grill. Using a sharp knife, trim off both ends of each ear of corn to expose the cob. Carefully cut corn in half down the exact center of the cob, rocking the knife while applying downward pressure. Cut into quarters using the same method. Transfer to a large mixing bowl. Drizzle oil and barbecue sauce over corn; sprinkle with Rendezvous seasoning and zest from 1 lime. Toss well and spread spices and oil evenly on the corn. Place ribs on the grill or in the oven on a baking sheet and cook until charred.
While cooking, mix mayo with 1/3 cup of barbecue sauce and juice of 1 lime. Remove corn and brush with Rendezvous sauce like a glaze. Sprinkle with more Rendezvous seasoning, cilantro and green onion, and serve.