Say goodbye to traditional corn on the cob, and hello to a sensational culinary trend that's taking the world by storm – Corn Ribs! With options for grilling, oven baking, and air frying, these tasty corn ribs are about to redefine your corn eating experience.
Sweet summer corn has got to be one of my all time favorite foods. I love to air fry corn on the cob, incorporate it into Mexican corn fritters, corn salsa, and make a creamy corn that I top off with savory seared scallops. Now, corn ribs are a new and delicious way to indulge in summer's finest.
If you're a fan of sweet corn, then you must try these amazing corn ribs! These deliciously innovative strips of corn offer a whole new way to enjoy the natural sweetness and crunch of corn.
I'll go over everything you need to know about how to make the ultimate corn ribs including how to cut corn into ribs, the different ways you can cook them, how to season them, and how to serve them.
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What Are Corn Ribs?
Corn "ribs" or "riblets" are a creative and delicious twist on traditional corn on the cob. They're made by slicing ears of corn lengthwise into rib-like strips, resembling ribs.
The strips are then brushed with oil, mixed with seasonings, and cooked. You can grill them, bake them in the oven or air fry them. As they cook, they curl up, creating a playful and eye-catching appearance.
This corn riblets recipe is so much fun and is a great side dish or go-to summer snack. They're easy to pick up and eat, and are perfect to serve at parties. Enjoy them alone or serve them with a dipping sauce on the side.
Why You'll Love This Dish
- Perfectly cooked corn- crispy on the outside and sweet and juicy on the inside
- Quick- corn ribs cook up faster than traditional corn-on-the-cob
- Versatile- corn ribs are like a blank canvas! From zesty spices to savory herbs, choose your favorite seasonings and dipping sauces.
- Easy to Eat- no more messy hands or corn holders. Hold them at the base and enjoy them hassle-free.
- Impressive Presentation- serve up a platter of visually stunning corn ribs that and wow your guests!
Ingredients
Ingredient notes and substitutions (see recipe card at end of post for full recipe details):
- Corn- use fresh corn on the cob with plump kernels
- Dried spices- I use a combination of paprika, garlic powder, and salt; you can other spices like chili powder, onion powder or Italian seasoning
How to Make Corn Ribs Step-By-Step
See recipe card at end of post for full recipe details.
- Step 1- Prep the corn by shucking it and removing the husks and silk. Microwave the corn for 2 minutes to soften it. Once cool, place the ears of corn on a cutting board. With a large sharp knife, cut both ends off.
- Step 2- Cut each cob of corn in half crosswise.
- Step 3- Stand each ear of corn up vertically on its flat end. Cut down the top of the corn cob through the center of the flat side, cutting it in half.
- Step 4- Stand each corn cob half upright on the cutting board and cut down the center again, cutting it into quarters.
- Step 5- Make the herb butter sauce by mixing the oil, butter, and dried spices together in a small bowl.
- Step 6- Place the corn ribs in a large bowl and drizzle them with most of the sauce (save some sauce for brushing on the corn at the end). Stir it all together to coat the corn with the seasonings.
- Step 7- You can grill the seasoned corn ribs on a grill or grill pan. Grill over medium high heat for about 10 minutes until curled up and slightly charred.
- Step 8- Alternatively, you can bake them in the oven. To do this, place the corn ribs on a baking sheet lined with parchment paper or foil and bake at 400°F for 20-25 minutes. The ribs won't curl up as much with this method but they will still be delicious.
- Step 9- To make air fryer corn ribs, preheat your air fryer to 375°F and place them in the air fryer basket in a single layer. Cook 10-12 minutes, shaking the basket halfway through.
- Step 10- Arrange the corn ribs on a platter, sprinkle with herbs like fresh cilantro, chives or parsley. Serve them plain or with a dipping sauce like my Southwest dipping sauce (see recipe card below). You can also sprinkle the corn ribs with grated parmesan cheese or crumbled cotija cheese.
Chef's Tips
- The hardest part of this recipe is cutting the corn into ribs and it's important to be safe to prevent any accidents. The best way to do this is to make sure you have a sharp, sturdy knife. The center cob can be tough and a sharp knife makes it much easier and safer to cut through.
- I recommend putting a wet paper towel under your cutting board for stability. This will prevent the board from moving while you're cutting the corn (this is a culinary school trick!).
- To make it easier to cut through the corn cobs, microwave the corn cobs for 2 minute first to soften them. Let the corn cool and then proceed with cutting.
- I recommend cutting the cobs in half before cutting it into ribs. The ribs won't be as long but it will make it much easier to cut them.
- Get creative and experiment with different spices for your ribs like onion powder, ground cumin, or Italian seasoning.
What To Serve with Corn Ribs
You can serve the corn ribs plain or dunk them in your favorite dipping sauce for maximum flavor. I like to serve them with a Southwest dipping sauce made with sour cream, mayo, chili powder, garlic powder, and lime juice. You can also serve them with hot sauce, chili mayo sauce, BBQ sauce or cilantro lime sauce.
For a Mexican street corn experience, you can top the corn ribs with a drizzle of mayonnaise, crumbled cotija cheese, lime juice, and cilantro.
These tasty corn ribs are the perfect summer side dish. I like to serve them with my slow cooker BBQ pulled chicken sandwiches or grilled dishes like grilled chicken with mango avocado salsa, beef kofta kebabs or Cuban mojo pork tenderloin.
They're also a fun finger food to serve at parties along with other handheld dishes like quesadillas, tacos, and burgers.
Recipe FAQs
You can store corn ribs in an airtight container in the refrigerator for 3-4 days.
No, the cob is too tough to eat. You should eat corn ribs just like corn on the cob and bite the kernels off of the cob.
More Tasty Recipes
Recipe
The Ultimate Corn Ribs
Ingredients
Corn ribs:
- 4 cobs fresh corn
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Optional: cilantro or scallions for garnish
Southwest Dipping Sauce:
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- 1 teaspoon lime juice
- 1 pinch kosher salt
Instructions
- Prep the corn by shucking it and removing the husks and silk. Microwave the corn for 2 minutes to soften it. Let the corn cool.
- Place the corn on a cutting board and with a sharp chef's knife, cut both ends off the cobs. To make it easier to cut the corn into ribs, I recommend then cutting each cob of corn in half crosswise.
- Stand each piece of corn up vertically on its flat end. Cut down the top of the corn cob through the center of the flat side, cutting it in half. Then, stand each corn cob half upright on the cutting board and cut down the center again, cutting it into quarters.
- To make the herb butter sauce, mix the oil, melted butter, paprika, garlic powder, and salt together in a small bowl. Pour most of the mixture onto the corn ribs (reserve some of the sauce for brushing on the corn after it’s cooked). Toss to coat the corn with the sauce.
- To cook on the grill: Heat a grill or grill pan to medium high heat and brush with oil. Grill the seasoned corn ribs, kernel side down, about 8 minutes until curled up and lightly charred. Flip and cook on the cut sides 1 minute each.
- To bake in the oven: Preheat oven to 400°F. Place the corn ribs on a baking sheet lined with parchment paper or foil and bake for 20-25 minutes until done. If desired, you can turn the broiler on at the end for 1-2 minutes to lightly char the ribs. The ribs won't curl up as much with this method but they will still be delicious.
- To cook in the air fryer: Preheat your air fryer to 375°F. Place corn ribs in the air fryer basket in a single layer. Cook 10-12 minutes, shaking the basket halfway through.
- Remove the corn ribs and brush them with the remaining herb butter sauce. Arrange them on a platter and serve with Southwest dipping sauce or other desired sauce.
- To make the Southwest dipping sauce, mix the sour cream, mayonnaise, chili powder, garlic powder, lime juice, and a pinch of salt together in a small bowl.
Notes
- It's important to be careful when cutting the corn into ribs. Make sure you have a sharp, sturdy knife. The center cob can be tough and a sharp knife makes it much easier and safer.
- I recommend putting a wet paper towel under your cutting board for stability. This will prevent the board from moving while you're cutting the corn (this is a culinary school trick!).
- To make it easier to cut through the corn cobs, microwave the corn cobs for 2 minute first to soften them. Let the corn cool and then proceed with cutting.
- Serve the corn ribs plain or dunk them in your favorite dipping sauce for maximum flavor. I like to serve them with my Southwest dipping sauce however, you can serve them with hot sauce, chili mayo sauce, BBQ sauce, cilantro lime sauce, etc.
- For a Mexican street corn experience, you can top the corn ribs with a drizzle of mayonnaise, crumbled cotija cheese, lime juice, and cilantro.
Ashley Hill says
Do you eat the cob as well, or do you still only eat the kernel off the cob??
Dr. Sonali Ruder says
Nope, you can’t eat the cob. Just eat the kernels like you would with corn on the cob 🙂
Jex says
Sounds like fun, but seriously "Easy to Eat- no more messy hands or corn holders."?!? Unless you normally eat wearing rubber gloves at a barbecue, there's no way you can eat these without getting your hands completely covered in the herbed butter sauce! Not that I have a problem with that... 😉
Dr. Sonali Ruder says
Haha, I don't have a problem with messy food either! These corn ribs are easier to eat and less messy than corn on the cob. You can hold them with one hand and because of the way they curl up, you can bite the kernels off easily without the entire cob getting all over your face 😆