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Wait until you try these corn ribs! This recipe has juicy seasoned corn kernels basted with butter and roasted in the oven (or air fryer). It’s an easy appetizer or side that you can eat just like ribs!
I love making the most of fresh corn while it’s in season. For another easy appetizer, try this creamy corn dip!
Corn ribs are about to become your new favorite way to enjoy corn on the cob. They’re an easy, meat-free dish made from sliced, seasoned, and roasted strips of corn. You eat them just like ribs! This recipe makes the juiciest corn ribs smothered with butter and bursting with smoky spice. I’ll definitely be making these this football season alongside some chicken tenders and hot honey chicken!
What’s So Great About Corn Ribs?
- They’re an easy vegetarian recipe. These corn ribs have a deliciously smoky flavor and they’re super juicy. They’re a delicious appetizer or side dish that everyone can enjoy, even meat lovers!
- Easy to prepare. Once you get the hang of cutting your corn on the cob, toss the corn ribs in seasoning, and get them into the oven (or air fryer!). My handy trick is microwaving the corn beforehand so that it’s easier to slice through. Works like a charm.
- They’re packed with flavor. These corn ribs come out crunchy, juicy, and bursting with sweet-savory, BBQ-style flavor. It’s easy to recreate with just a handful of spices and brown sugar.
What You’ll Need
You need only a few uncomplicated ingredients to make juicy baked corn ribs. Check out my notes here, and scroll to the recipe card for a printable list with the full recipe details.
- Corn on the Cob – You’ll need about 4 ears of fresh corn or as many as you want. Choose corn with green husks/silks and plump, golden kernels.
- Olive Oil – Or another cooking oil, like avocado oil or canola.
- Seasonings – I season these corn ribs with a blend of smoked (or sweet) paprika, garlic powder, onion powder, and cumin. You can adapt this recipe with different seasonings! Try Cajun spice or fajita seasoning for different flavor profiles.
- Brown Sugar – I like a touch of sweetness to balance the savory spice. You can use brown sugar, granulated sugar, or another sweetener, like honey.
- Butter – Melted before you start.
- Garnishes – Nothing finishes off this corn recipe better than a squeeze of fresh lime and a sprinkle of freshly chopped cilantro.
The Easiest (and Safest!) Way to Cut Corn Ribs
I feel like cutting corn ribs should come with a disclaimer: you’ll likely end up with some broken ribs the first time around, and that’s OK! It takes a bit of practice, but just remember they’ll taste delicious, crooked or not.
The key is to use a sharp knife (the sharpest you’ve got), and make sure your cutting board is non-slip. If needed, place a damp cloth underneath your cutting board to keep it from sliding. Then, here’s how to cut corn ribs using my easy method:
- Shuck the corn by peeling away and discarding the husks and silks.
- Microwave the corn for 2 minutes, then let the corn cool.
- Cut each cob lengthwise down the middle, and then cut each half in half again so that you wind up with quarters. Then, cut the quarters in half crosswise so you end up with ribs. Tada!
How to Make Corn Ribs
The key to flavorful corn ribs lies in the marinade! It’s an easy step that doesn’t take long, but it makes a big difference. Don’t skip it!
- Prep the corn. Microwave your corn on the cob for a couple of minutes, then cut it into quarters (see above).
- Marinade the corn. Next, add the corn to a mixing bowl with olive oil and seasonings. Toss to coat, then let that sit and marinate for about 15 minutes while the oven preheats.
- Roast. Now, spread the ribs in a single layer on a lined baking sheet. Bake at 425ºF for 20 minutes, basting with melted butter and flipping the corn halfway through.
- Serve. When the corn is cooked through and golden, transfer it to a plate and squeeze over fresh lime juice. Garnish the corn ribs with fresh cilantro, and dig in!
Air Fryer Method
If you would like to make your corn ribs in the air fryer, go for it! Just preheat the air fryer to 400°F and grease the basket with non-stick cooking spray. Spread the corn in an even layer in the basket and air fry for 15 minutes, brushing the ribs with butter and shaking the basket halfway through.
Just like cooking air fryer corn on the cob, remember not to overcrowd the basket. Fry in batches if needed.
Tips and Variations
- Take care when cutting the corn. Take extra precautions and use a sharp knife that won’t slip. Blunt knives are too risky. Keep your hands behind the knife at all times, and work slowly.
- Get it to the grill. Instead of the oven or air fryer, cook these corn ribs on the grill following a similar method to grilled corn on the cob.
- Brush with garlic butter. If you have time, whip up a batch of homemade garlic butter to baste the ribs with. Totally worth it.
- Mexican-style. Make corn ribs inspired by elote (street corn) smothered with Mexican crema, and garnished with chili powder, cilantro, and cotija cheese.
Serving Suggestions
Corn ribs are delicious as they are, or I’ll pair them with a dipping sauce, like homemade barbecue sauce, homemade honey mustard, or taratur (basically, Macedonian tzatziki). They’re also delicious drizzled with dressing, like this creamy avocado lime dressing or ranch.
Serve these corn ribs on the side with a big bowl of no beans chili or grilled pineapple pork kebabs and a zesty avocado salad. They’re also a great game day snack. Serve these alongside pizza rolls and stuffed mini peppers on Football Sunday!
Do You Eat the Entire Corn Rib?
I wouldn’t recommend eating the cob – it’s pretty tough to eat! Nibble the kernels off the ribs just like you’d eat corn on the cob (or actual bone-in ribs).
How to Store and Reheat
- Refrigerate. Store these corn ribs in an airtight container for up to 4 days. I don’t recommend freezing since the corn won’t taste the same once it’s thawed.
- Reheat. Warm leftover corn ribs in the microwave, or you can pop them back into the oven or air fryer for a few minutes until they’re hot throughout.
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Corn Ribs
Ingredients
- 4 ears corn on the cob
- ½ cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground cumin
- 2 teaspoons brown sugar
- 2½ tablespoons butter, melted
- lime and chopped fresh cilantro, for serving
Instructions
- Prep the corn. Remove the husks and silks from the corn and microwave the corn for 2 minutes. Once cool enough to handle, cut each cob in half lengthwise. Cut each half in half again, lengthwise. Cut each piece in half crosswise to create ~3-4” long “ribs.”
- Marinade the corn. Place the corn ribs in a large mixing bowl and drizzle with olive oil. Season with salt, pepper, smoked paprika, garlic powder, onion powder, cumin, and brown sugar. Toss to evenly coat the corn ribs in olive oil and seasoning. Let the corn marinate for about 15 minutes.
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roast. Spread the corn ribs over the prepared baking sheet. Aim for a single layer. If the ribs are piling on top of each other, use a second baking sheet. Bake for 20 minutes or until golden brown. Halfway through the cooking time, brush the corn ribs with melted butter and turn for even cooking.
- Serve. Squeeze lime over the corn ribs and garnish with chopped fresh cilantro. Serve warm.
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Ok now it’s working. I know sometimes other people pops up on some of the recipes in the mist of them. So they are scaming in the mist of you alls recipes. Sometimes I have to go back and google for some of them. So many pop ups. That corn looks good.