Combine the melted butter and garlic. Set aside.

For the corn ribs, cut off the knob end of the corn to create a flat base. Cut the cob in half so you have 2 small cobs of corn. Stand the corn cob up on the flat end, using a very sharp chef’s knife, cut the corn cob, but only go halfway through, not all the way. Remove the knife. Turn the cob 90 degrees and cut it in half all the way through (once the knife is wedged in, I bang the knife through the corn). Place your knife where the partial slit was made and now go all the way through the cob. This will give you 8 corn ribs from one cob of corn.

Do this with the remaining corn. 

In a bowl, add the oil, paprika, salt, and chili powder (or your favorite seasoning). Mix to combine. Add the corn ribs and toss to coat.

Place the corn ribs on the grill, kernel side down for 5 minutes. Place the ribs back in a bowl and drizzle the garlic butter mixture over them. (For full cobs of corn, grill on each side for about 2-3 minutes).