These Sticky Creole Corn Ribs are the ultimate crowd-pleasing summer side — and they might just steal the show at your next cookout. Fresh ears of corn are steamed, then cut into long quarters — be mindful while doing this, because slicing corn on the cob can be tricky — and grilled until charred and naturally curled just like a rib! A rich glaze seasoned with Creole seasoning, honey, Worcestershire sauce, hot sauce, and garlic gets tossed over the top for a sticky, deeply savory finish. Finished with crumbled cotija and fresh cilantro, these are easy to make, fun to eat, and endlessly shareable.