Broiled corn ribs with dry rub and butter

Cut a couple of inches off the top and bottom of each ear to expose the cob.

Stand the ear on its larger end, set the blade in the middle of the cob, tap to start, then rock the blade down with fingertips always above the knife to halve it.

Quarter each half the same way, slowly, watching that the blade stays centred on the cob.

Variation: halve the ears crosswise before quartering for shorter 'baby back corn ribs'.

Mix the dry rub: kosher salt, ancho chili powder, smoked paprika, black pepper, cumin, garlic powder, onion powder and cayenne.

Drizzle vegetable oil over the corn, add between half and two-thirds of the rub and toss by hand until evenly seasoned.

Line a baking sheet with foil and roll two more pieces of foil as a rack so the curved pieces face up.

Dust with more rub and broil on high about seven inches from the element for about seven minutes, turning the pan occasionally.

Reposition the pieces and broil another five to seven minutes until caramelized and charred but not black; turn very dark ones cob side up.

Reposition again and broil about five or six more minutes, turning as needed.

Remove the extra foil, arrange in a single layer, drench with melted butter and sprinkle with the remaining rub.

Serve with a chipotle dipping sauce of mayo, yogurt, lime and chipotle, or fresh lemon or lime.