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. 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!) 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 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.