What are corn ribs, you ask? Just imagine a fusion of your favorite grilled sweet corn and elote, aka Mexican street corn. It’s a delicious way to cook summer fresh corn on the cob!
Serve a platter full alongside pork carnitas.
You can make these vegetarian corn ribs in the oven, in the air fryer, or on the grill. So much flexibility to go with that flavor!
Why we love these fun corn ribs
I mean, just the idea of corn ribs kind of tickles the funny bone, doesn’t it?? But when summertime corn cobs are stacked high in the produce section or roadside produce stands, this recipe takes it to the next level.
Already a family favorite, ears of sweet corn on the cob are first basted with a simple sauce, then cooked and served with a dipping sauce for extra flavor.
When the omnivores are digging into barbecued ribs, this is a good alternative for the vegetarians in the crowd.
Let’s talk about the ingredients
Corn on the cob – There’s no getting around it, you need fresh corn to make this recipe. You can use white or yellow corn, your choice. Just make sure it’s fresh.
Basting sauce – Giving the cut corn ribs a drench in oil seasoned with smoked paprika, cumin, garlic powder, and salt gives them the rich flavor that will wow your taste buds.
Dipping sauce – Yep, we’re gonna make this recipe even better by serving it with a little dipping sauce! More of that smoked paprika combined with mayonnaise and yogurt makes the perfect accompaniment.
Cooking the corn, three ways
This recipe can, of course, be made in the oven, essentially roasting the corn until it’s crispy at the edges. It can be grilled on the barbecue, too. And here’s where I say: If you love barbecue sauce, feel free to use that instead of the basting sauce recipe included here. It’s all good!
Air fryer corn ribs are another alternative, if you have one of those handy contraptions.
Use whichever cooking method most appeals to you, but note that some take longer than others. Adjust your plans accordingly!
- 2 ears of corn on the cob
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1⁄2 teaspoon garlic powder
- pinch of salt
- 1 tablespoon yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon smoked paprika
Preheat the oven to 375ºF.
Chop the ears of corn into quarters, lengthwise. To do this, first cut off the ends so that the cobs will stand up on a cutting board. Carefully push a knife down through the middle, cutting the cob in half. Cut these pieces in half again. If the cobs are quite long, you may wish to cut them shorter before attempting the vertical cut!
Combine olive oil and all of the spices.
Brush the seasoning over the prepared corn ribs.
Cooking the corn ribs
Oven baked corn ribs: Bake for 25-30 mins until it gets crispy and curly.
Air fryer corn ribs: Cook on 400ºF for 10 minutes
Grilled corn ribs: Cook on a hot grill for 8 minutes on each side.
Serve cooked riblets with dipping sauce.
Feel free to double or triple this recipe to make enough for a crowd!
Nutrition Information:Yield: 4 Serving Size: 2 corn ribs
Amount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 159mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 2g