Corn Ribs on the Grill with Mojo Butter

Preparation (active work)

1. Prepare stable coals, without high flames, with a medium to medium-high heat zone and another of low heat. As a reference, with the grill covered the chamber will be around 200-220 °C (392-428 °F).
2. Dry the cobs and trim the ends. Work on a firm non-slip board with a large sharp knife. To handle shorter pieces, first cut each cob crosswise into two sections. Rest each section on one of its flat ends and cut it in half LENGTHWISE. Then rest each half on its flat face and cut it lengthwise again. This gives you eight short wedges per cob, with the kernels attached to a strip in the center.

   

3. Always keep your supporting hand out of the blade's path. If the center is too hard or the piece is not stable, do not force or strike the knife: use cobs that are already cut or, as an alternative, grill whole cobs and baste them with the same mojo.
4. Place the wedges in a dish and coat them with the olive oil, paprika, half of the salt and pepper, making sure they are well covered.

   

Grilling and mojo (cooking)

5. Place the wedges across the grill bars, or inside a grill basket, so they do not fall through. Grill for 10-15 minutes, turning every 2-3 minutes, until the kernels are tender and golden in some spots. If they brown too quickly, move them to the lower heat zone.

   

6. While the corn grills, melt the butter in a small saucepan over low heat. Add the crushed garlic and cook for 30-60 seconds, without letting it brown. Remove the pan from the heat and gradually incorporate the sour orange juice, oregano, cumin and the rest of the salt.

   

Serving

7. Transfer the hot corn to a dish and brush generously with the mojo butter. Sprinkle with parsley if using and serve immediately. Remember: eat the kernels; discard the hard center of the cob.