Let’s talk about corn ribs: smoky, sweet, spicy, and utterly addictive. These Honey Harissa Corn Ribs with Preserved Lemon Labneh hit every flavor note and are so much fun to eat. They curl into rib-like shapes as they roast, making them the perfect finger food for Shavuot, summer gatherings, game day or just because.
But I’ll be real with you: cutting corn ribs is not for the faint of heart. The struggle is real, but worth it.
Here are some hard-earned tricks that actually help:
Use a heavy, very sharp chef’s knife. Serrated blades tend to slip and bind.
Microwave the corn for 2–3 minutes first to slightly soften the cob, or blanch in boiling water.
Place the corn on a cutting board and cut with your knife, rocking gently back and forth instead of trying to muscle straight through. If you’re really struggling, halve the cob crosswise first to shorten it—then quarter each half vertically.
You can use a meat mallet or rolling pin to bang on the knife. If it’s not working and all else fails, borrow a saw lol
Once they’re broken down, it’s a breeze from there. Mix up your sweet-spicy-smoky sauce and brush liberally. The harissa gives you heat and depth; the honey brings balance and stickiness, making every bite feel indulgent.
But what really elevates it is the preserved lemon labneh on the side. Cool, creamy, citrusy labneh with tiny pops of briny, fermented lemon? Absolute magic against the sweet-spicy corn. You can dunk, smear, or swipe!
4 ears of corn
1/2 cup olive oil
3 tbsp honey
1/4 cup harissa
1 tsp smoked paprika
juice and zest of 1/2 lemon
kosher salt,to taste
2 t
Preserved Lemon Labneh
1/2 cup greek yogurt
pinch of kosher salt
1 tbsp minced preserved lemon peel
1 tsp honey, optional
2 tsp za’atar
1 tbsp olive oil
2 tbsp chopped parsley, for garnish
Method:
Blanch the corn in salted boiling water for 3 minutes or microwave for 2 minutes. Using a sharp knife, cut the corn into quarters lengthwise, using a rolling pin or meat mallet to help cut through the cob.
Preheat oven to 400 degrees.
In a medium bowl, combine the olive oil, honey, harissa, smoked paprika, lemon zest and juice and salt. Brush the mixture generously over the corn ribs and transfer to a parchment lined baking sheet. Bake for 25-35 minutes, until the corn is lightly charred and caramelized around the edges.
To make the labneh dip, line a colander for cheese cloth or a kitchen towel and place into the kitchen sink. Mix the yogurt with a pinch of salt and transfer it to the lined colander. Wrap the cloth over the yogurt and place something heavy on top. Let it drain for as long as you have, one hour mimimum, up to overnight (transfer to the fridge for overnight straining).
Transfer the strained yogurt to a bowl and mix with preserved lemon and honey. Sprinkle with za’atar and drizzle with olive oil.
Place the ribs on a serving platter and garnish with parsley. Serve with labneh dip.
Related Recipes:
roasted baby elote
summer corn and peach salad
corn goat cheese salad
