I love corn. And who am I not to play into the whole corn rib trend.

Not particularly practical, since there is still a cob to avoid, and somewhat time consuming considering it takes a bit of exertion to cut each raw cob into fourths… but darn it if they don’t make for a pretty presentation.

Ingredients:

6 ears of corn

1 cup butter, melted

12 cloves of minced garlic

1 tsp salt

fresh grated parm

minced italian parsley

pomegranate arils

Directions:

Preheat oven to 400 degrees.

Remove husk from corn cobs. Cut off top and bottom, so you have flat surfaces.

Placing cob on edge, carefully cut in half from top to bottom, and then each half in half.

Whisk together butter, garlic, and salt.

Toss corn with half of the garlic butter.

Place on a lined baking sheet.

Bake for 30 minutes - until corn is tender.

Remove from oven and toss with remaining half of garlic butter.

Sprinkle corn with parmesan, italian parsley and arils.