Chilli–Lime Collagen Corn Ribs: The Ultimate Smoky Summer BBQ Side

 These Chilli–Lime Collagen Corn Ribs are about to become your new summer BBQ obsession. Crispy on the outside, juicy in the middle, and dripping in smoky, spicy butter, they’re the kind of side dish that disappears faster than the mains. Whether you’re cooking for friends, family, or just yourself on a warm evening, this recipe delivers big flavour while still ticking the box for nourishment. Fun food can be functional, and this is proof.

Corn ribs have taken over grills everywhere for good reason. When corn is cut into rib-style pieces and grilled, something magical happens: the edges char and caramelise, the kernels stay tender, and the pieces curl up slightly, making them perfect for brushing with butter and eating by hand. It’s messy, indulgent, and deeply satisfying – exactly what summer food should be.

What really takes these corn ribs to the next level is the Chilli–Lime Collagen Butter. Softened butter is blended with chilli flakes, chilli powder, lime zest, a squeeze of fresh lime juice, and plenty of seasoning. Then comes the star ingredient: Chief Unflavoured Collagen. This addition doesn’t change the flavour at all, but it does add powerful nutritional benefits. Unflavoured collagen is rich in gut-supporting amino acids like glycine and proline, which help strengthen the gut lining, reduce inflammation, and support smoother digestion. That makes it ideal for summer meals, when we’re often eating lighter, grilling more, and looking for foods that love us back.

When blended into butter, the collagen dissolves beautifully, especially once it hits the heat of the grill. If the butter tastes slightly grainy at first, don’t stress – as it warms, it becomes completely smooth and glossy. The result is a smoky, spicy, limey butter that clings to the corn ribs and caramelises as they cook, creating layers of flavour in every bite.

Preparing corn ribs might look intimidating, but there’s a safe and simple method. Once the husks and silks are removed and the ends trimmed flat, standing the cob upright gives you control and stability. With a sharp knife and firm pressure, the cob splits cleanly lengthways. From there, slicing into rib-sized pieces is easy, and each cob yields about eight chunky ribs. Tossed in olive oil, smoked paprika, salt, and pepper, they’re ready for the grill in minutes.

Grill the corn ribs over medium–high heat, turning occasionally, until they’re charred, fragrant, and beginning to curl. When they’re about three-quarters cooked, brush them generously with the collagen butter, letting it melt, sizzle, and soak into every crevice. A few more minutes on the grill is all it takes for them to become glossy, caramelised, and irresistibly smoky.

For an extra layer of indulgence, serve these corn ribs with a simple yoghurt dipping sauce made from Greek yoghurt, kimchi hot sauce or sriracha, and a squeeze of lime. The cool creaminess balances the heat and acidity perfectly, making each bite even more addictive.

These Chilli–Lime Collagen Corn Ribs are the ultimate BBQ side dish: bold, playful, and crowd-pleasing, yet quietly nourishing thanks to Chief Unflavoured Collagen. They’re proof that you don’t have to choose between flavour and function. Light up the grill, grab some corn, and get ready for a side dish that steals the spotlight all summer long. 

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