Why You’ll Love This Recipe
Corn Ribs are a fun, flavorful, and creative way to enjoy corn on the cob. Cut into rib-like strips and seasoned with smoky spices, these curved, crispy bites are roasted, air-fried, or grilled until caramelized and tender. Perfect as a side, snack, or appetizer, corn ribs are a viral favorite for good reason—they’re easy, delicious, and super satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh corn on the cobolive oilsmoked paprika garlic powderonion powdersalt and pepperchili powder (optional for heat)fresh lime wedges (for serving)chopped cilantro or parsley (optional)
directions
Carefully cut each corn cob lengthwise into quarters using a sharp knife (stand the cob upright and slice downward with firm pressure).
In a small bowl, mix olive oil with smoked paprika, garlic powder, onion powder, salt, pepper, and chili powder if using.
Brush the spice oil mixture all over the corn quarters.
To bake: Preheat oven to 400°F (200°C). Place corn ribs on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until curled and golden.
To air fry: Cook at 375°F (190°C) for 10–12 minutes, shaking halfway through.
To grill: Cook over medium heat for 8–10 minutes, turning occasionally until nicely charred.
Serve hot with a squeeze of lime and fresh herbs if desired.
Servings and timing
This recipe yields approximately 4 servings (1 ear of corn per person).Preparation time: 10 minutesCooking time: 10–30 minutes depending on methodTotal time: 20–40 minutes
Variations
Sprinkle with grated Parmesan or cotija cheese before serving.
Drizzle with chipotle mayo or ranch dressing.
Use Cajun seasoning or taco seasoning for a twist.
Add a touch of honey or maple syrup for sweet and smoky flavor.
Top with crumbled feta and chopped mint for a Mediterranean spin.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the air fryer or oven until warm and crisp.Do not freeze—corn ribs are best fresh.
FAQs
What makes them “ribs”?
The way the corn curls and resembles the shape of pork ribs when cooked.
Is it hard to cut the corn?
Yes, be cautious and use a sharp, heavy knife—cut slowly and carefully.
Can I use frozen corn?
No, fresh corn on the cob is necessary for proper slicing and texture.
Can I boil them instead?
Boiling won’t create the signature curl or char—roasting or air frying is best.
Are they spicy?
Only if you add chili powder or spicy toppings—adjust to your preference.
Can kids eat corn ribs?
Yes, they’re fun to hold and easy to eat, just watch for spice levels.
Do I need to remove the husk?
Yes, husk and silk should be removed before slicing and seasoning.
Can I make them ahead?
Yes, slice and season ahead—cook just before serving for best texture.
Do they curl naturally?
Yes, the high heat causes the quarters to curl into a rib-like shape.
Can I make them dairy-free?
Absolutely—just skip cheese toppings or use dairy-free alternatives.
Conclusion
Corn Ribs are a creative, crowd-pleasing twist on corn on the cob that’s as fun to make as they are to eat. With their crisp edges, smoky flavor, and playful shape, they’re perfect for backyard barbecues, casual dinners, or snacking straight off the tray. Whether baked, grilled, or air-fried, they’re a must-try side that always impresses.
Print
Corn Ribs
- Prep Time: 15 minutes (includes cutting)
- Cook Time: 10–12 min (air fryer), 25–30 min (oven), or 6–8 min per side (grill)
- Total Time: 30 minutes (air fryer) or 45 minutes (oven)
- Yield: 16 ribs (4 ears)
- Category: Side Dish / Appetizer
- Method: Air Fryer / Bake / Grill
- Cuisine: American
- Diet: Vegetarian
Description
Delicious, handheld corn “ribs”—corn on the cob cut into quarters, seasoned and cooked until crispy and tender—then doused in garlic‑butter or your favorite sauce.
Ingredients
- 4 ears fresh corn, shucked
- 2 Tbsp olive oil (or melted butter)
- 1½ tsp garlic powder
- 2½ tsp smoked paprika
- 2 tsp kosher salt
- 2 tsp black pepper
- 3 Tbsp unsalted butter, melted
- 1 clove garlic, finely minced
- Optional garnishes: chopped parsley or cilantro, lemon/lime wedges
Instructions
- Trim ends of each corn cob and stand upright; carefully quarter each cob lengthwise to make rib‑shaped pieces :contentReference[oaicite:0]{index=0}.
- In a bowl, toss corn ribs with olive oil, garlic powder, smoked paprika, salt and pepper to coat evenly :contentReference[oaicite:1]{index=1}.
- Cook using one of the following:
- Air fryer: Preheat to 400 °F (200 °C). Air-fry in a single layer for 10–12 minutes, flipping halfway, until golden & slightly charred :contentReference[oaicite:2]{index=2}.
- Oven: Preheat to 375–400 °F (190–200 °C). Bake on parchment-lined sheet 25–30 minutes, turning once, until tender and lightly browned :contentReference[oaicite:3]{index=3}.
- Grill: Brush with melted butter and grill on oiled grate for 6–8 minutes per side until charred and tender :contentReference[oaicite:4]{index=4}.
- Meanwhile, melt butter and gently sauté minced garlic (~20 sec) :contentReference[oaicite:5]{index=5}.
- Transfer cooked corn ribs to bowl, pour over garlic‑butter, and toss to coat thoroughly :contentReference[oaicite:6]{index=6}.
- Garnish with fresh parsley or cilantro and squeeze lemon or lime over top. Serve immediately.
Notes
- Use a very sharp knife and secure cutting board (wet towel underneath) for safety :contentReference[oaicite:7]{index=7}.
- Microwaving cobs for 2 minutes softens them slightly and makes cutting easier :contentReference[oaicite:8]{index=8}.
- Air fryer yields more curl and charring; oven gives more even crispness :contentReference[oaicite:9]{index=9}.
- Ready-to-eat immediately; refrigerate leftovers up to 3–4 days—reheat in air fryer or oven for crispness :contentReference[oaicite:10]{index=10}.
- Customize: swap garlic butter for chipotle crema, taco seasoning, Tajín + lime, or BBQ aioli :contentReference[oaicite:11]{index=11}.