LCBO Food & Drink Summer 2026

ALL EARS

Grilled Corn Ribs with Aleppo Pepper Butter & Dill Corn ribs are such a fun way to eat the vegetable in summer. All you need is a sharp chef’s knife and a stable surface to cut them into shape. If you’re not confident in your knife skills, grill the cobs whole and slather them with the butter once they’re finished. Aleppo pepper is moderately spicy dried and crushed chili flakes and can be found at Loblaws under the PC Black Label. BUTTER 1/2 tsp (2 mL) dill seeds 6 tbsp (90 mL) salted butter, at room temperature 1 tbsp (15 mL) very finely chopped dill, plus more to garnish 1/2 tsp (2 mL) Aleppo pepper 1/2 garlic clove, finely grated on rasp Salt to taste RIBS 4 corn cobs, shucked Salt to taste Lemon wedges and finely chopped cilantro to garnish 1. For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.

WHAT TO SERVE Strewn Chardonnay Barrel Aged VQA LCBO 522730, $18.95

have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.

one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs. 4. Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and

Corn and Chardonnay are natural companions, and if the corn is charred and slathered in butter, an oaky, buttery Chardonnay tastes even better alongside.

2. For the ribs, preheat grill to medium-high.

3. For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working

Serves 6

30

———————— SUMMER 2026