Get ready for a fun summer treat! Roasted corn ribs are an exciting (and delicious!) new way to enjoy fresh corn on the cob, no forks required!
Recipe Overview
Why you’ll love it: Corn ribs are trendy new way to eat corn on the cob. They’re easy to make and everyone loves them!
How long it takes: 15 to 20 minutes
Equipment you’ll need: sharp knife, cutting board, sheet pan or air fryer
Servings: 4 (or as many as you like!)
Everyone loves ribs, right? There’s something about picking your food up with your fingers and gnawing it off the bone that’s just, I don’t know, can I say appealing? Maybe not appealing, because it can get pretty messy. I guess you could say it appeals to the hungry animal in all of us.
Maybe corn ribs are the vegetarian’s version of BBQ ribs, but for sure corn ribs are just plain good eating. Corn on the cob is always finger food anyways but corn ribs take it up a notch.
The corn ribs are well-seasoned with a blend of spices like chili powder, garlic, and cumin and roasted until they are golden. They curl slightly when you cook them so they really do resemble ribs!
People will gobble these ribs up so plan on making plenty! It’s corn season here in Michigan so the corn is at its peak, sweet, juicy, and so delicious! Corn ribs, here we come!
About Corn Ribs
- What’s the trick for making corn ribs? It’s all about how you cut the corn before cooking it. The corn is cut right through the cob into narrow strips that curl when they are roasted. You’ll definitely need a sturdy sharp knife to accomplish this but the cobs are surprisingly cuttable.
- Corn ribs are definitely finger food. You won’t be able to tackle corn ribs with a fork. Just get right in there and chow it off the cob.
- Hearty seasoning gives the corn ribs great flavor. The seasonings are blended with a bit of olive oil so you can slather them on before cooking the ribs. I like a southwestern blend but feel free to use anything you like.
- Toppings are optional but fun to include. I like to serve the ribs with a wedge of lime. Squeeze the lime juice over the ribs and sprinkle them (or roll them) with a bit of cotija cheese and fresh cilantro. Messy? Yup. Do we care? Nope! That’s what napkins are for, right?
Ingredients You’ll need
- Fresh Corn on the Cob: Take a look at the cooking tip below if you’re unsure about how to pick out corn. You’ll need 2 ears, which is enough to make 2 ribs per person. If you’d like to make more, it’s easy to double or triple the recipe.
- Olive Oil: A bit of oil is needed to distribute the seasonings. Oil also aids browning.
- Seasonings: I like a mixture of smoked paprika, chili powder, garlic powder, and salt. This combination gives it a BBQ flavor, reminiscent of ribs.
How to Choose Corn on the Cob
Corn on the cob usually comes wrapped in its green husks. Look for husks that are emerald green, wrapped tightly around the corn. The husks should feel slightly moist and heavy. Peel back the husk just a tiny bit to see if the corn is fully developed.
If the corn is already husked, look for firm, full kernels. If they are shriveled, have brown of soft spots, or are dark yellow in color, the corn isn’t fresh and should be avoided.
How to Make Corn Ribs
Cut the corn into “ribs”. This is probably the trickiest part of the recipe. You’ll need a sturdy sharp knife. The corn should be husked; remove as much of the silk as possible. If you rinse it, dry it off with paper towel or a clean dish towel.
Cut a little bit off each end so you have nice stable flat surfaces. Carefully cut down the center of each cob, right through the cob.
Place each half on the cutting board, cut side down. Cut each half into half again, lengthwise. I find that using a gentle rocking motion with the knife is helpful. You should have 4 long narrow ribs per ear of corn.
If you prefer, make riblets (shorter ribs). Cut the corn cobs in half horizontally before slicing it into ribs. You’ll end up with twice as many, but half the size.
Add seasoning. Blend the oil with the seasonings in a small bowl. Brush the oil/spice mixture evenly on each corn rib.
To Bake Corn Ribs
Arrange the seasoned corn ribs on a baking sheet lined with parchment paper for easy clean up. Bake the ribs in a preheated oven for 15 to 20 minutes, until they are tender and slightly charred around the edges.
Note: This method works best if you are making a lot of corn ribs (more than 2 ears).
To Air Fry Corn Ribs
Arrange the corn ribs in a single layer, sides not touching, in the air fryer basket. You may have to do them in batches or cut them into smaller ribs, depending on the size of your air fryer.
Air fry for 13 to 14 minutes, or until tender and slightly charred on edges.
What To Serve With Corn Ribs
While the corn ribs are delicious just as they are, they can be served with toppings, too. Chopped fresh cilantro, crumbled cotija cheese, and lime wedges are popular. Squeeze a bit of lime juice on the ribs and sprinkle with cilantro and cheese.
A creamy cilantro lime drizzle is amazing on corn ribs. Try a chipotle mayo dressing or BBQ sauce, too.
It’s fun to serve corn ribs as part of a ribs dinner. Try Instant Pot ribs or slow cooker ribs with homemade BBQ sauce. Add loaded mashed potato casserole and creamy coleslaw to the menu, too.
More in the mood for chicken? Serve corn ribs with chili lime chicken wings or air fryer BBQ chicken wings.
Change It Up
- Corn riblets: If you prefer shorter ribs, or “riblets”, cut the ears in half crosswise before cutting the cob into ribs. I personally like to do it this way because they are easier to cut and a bit easier to eat. Riblets are the perfect size for appetizers and they fit better in most air fryers.
- Make a double or triple batch. I would recommend the oven method if you’re making a lot of corn ribs simply because there is more room in the oven.
- Change up the seasoning. The corn ribs can be seasoned with your favorite blend. Experiment to see what you like best.
- Not fond of eating corn on the cob? Probably this isn’t the recipe for you. I would encourage you to try my easy sautéed fresh corn recipe. It’s my dad’s favorite! Enjoy all the fresh flavor of corn on the cob without the messy hassle of biting it off the cob.
Make Ahead Ideas
To get a head start on this recipe, the corn ribs can be prepped a day ahead of time and refrigerated. When you’re ready to serve them, simply brush on the seasoning and cook using the desired method.
Storage & Reheating Tips
Corn ribs are best eaten right away. If you do happen to have some left over, wrap and refrigerate for up to 3 days.
To reheat, microwave briefly until hot.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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Get ready for a fun summer treat! Roasted corn ribs are an exciting (and delicious!) new way to enjoy fresh corn on the cob, no forks required!
Instructions
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Using a sharp sturdy knife, cut the ends off the corn, creating flat surfaces. Stand the corn up vertically and carefully cut straight down the middle of the cob.
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Place the long flat side of the corn (what was the middle) flat on your cutting board. CAREFULLY cut each half in half again, creating four pieces from one ear of corn (moving the knife in a rocking motion works well).
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In a small bowl, mix together the olive oil, smoked paprika, chili powder, garlic powder, and salt.
In the Oven:
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Preheat the oven to 425°F. Line a baking sheet with parchment paper. Cut corn into ribs as directed above.
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Place the corn ribs on the prepared baking sheet and brush them with the spice mixture.
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Roast the corn ribs in the preheated oven for 15 to 20 minutes, until they are tender and slightly charred around the edges.
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Serve the corn ribs hot, with your choice of toppings. Sprinkle chopped fresh herbs, crumbled cotija cheese, and a squeeze of lime juice over the top, if desired.
In the Air Fryer:
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Cut corn into ribs as directed above. Brush corn ribs with the prepared oil and spice mixture.
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Place seasoned corn ribs in single layer in air fryer basket, sides not touching. Air fry at 380ºF for 13 to 14 minutes, or until tender and slightly charred on edges.
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Serve the corn ribs hot, with your choice of toppings. Sprinkle chopped fresh herbs, crumbled cotija cheese, and a squeeze of lime juice over the top, if desired.
Notes
- Nutrition information is calculated for two seasoned corn ribs without additional toppings.
- Corn riblets: If you prefer shorter ribs, or “riblets”, cut the ears in half crosswise before cutting the cob into ribs. I personally like to do it this way because they are easier to cut and a bit easier to eat. Riblets are the perfect size for appetizers and they fit better in most air fryers.
- Make a double or triple batch. I would recommend the oven method if you’re making a lot of corn ribs simply because there is more room in the oven.
Nutrition Information
Serving: 2ribs, Calories: 72kcal, Carbohydrates: 9g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Sodium: 157mg, Potassium: 137mg, Fiber: 1g, Sugar: 3g, Vitamin A: 281IU, Vitamin C: 3mg, Calcium: 3mg, Iron: 0.4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.