Smoked Hickory Corn Ribs

For the corn ribs

• 2 ears of corn
• First Batch Smoked Hickory Hot Sauce
• Olive oil
• Smoked paprika or paprika powder

For the dipping sauce

• 5 tbsp mayonnaise
• 3 tbsp First Batch Smoked Hickory Hot Sauce

1. Cut each ear of corn in half, then carefully cut each half lengthwise into quarters to form corn “ribs”.
2. Place the corn ribs in a bowl. Drizzle with olive oil, then add First Batch Smoked Hickory Hot Sauce and smoked paprika. Toss until all pieces are evenly coated.
3. Air fryer: Cook at 180°C for 12–15 minutes, turning halfway, until the corn is tender and lightly charred.
4. Oven: Bake at 200°C for 20–25 minutes, flipping once, until golden and slightly crispy on the edges.
5. Pan (optional): Grill on a hot pan over medium heat until charred on all sides.
6. In a small bowl, mix the mayonnaise with First Batch Smoked Hickory Hot Sauce until smooth and well combined.
7. Arrange the corn ribs on a plate and serve hot with the smoked hickory dipping sauce on the side.