Suya-Spiced Grilled Corn Ribs

Corn ribs — ears sliced lengthwise into curling strips — have become a popular way to eat grilled corn with your hands, closer in shape to an actual rib than a whole cob. Here they get the suya treatment: a butter brushed with ground roasted peanuts, cayenne, ginger, and garlic powder, the same blend that flavors Nigerian roadside skewers.

This is a vegetarian snack, built for sharing at the edge of a grill or table rather than as a full meal — a handful of ribs with a squeeze of lime and a scatter of cilantro is enough to make an impression without weighing anyone down.

Cutting the cobs into ribs takes a steady hand and a sharp knife; halve each cob crosswise first, stand it upright, and cut down through the core in quarters. Grill until genuinely charred in spots before brushing on the suya butter, so the spice doesn't burn before the corn cooks through.