Flavorful corn ribs are as much fun to make as they are to eat! Make them in the oven, the air fryer, or on the grill – they’re a tasty trend for good reason.
Best Baked Corn Ribs!
- Corn kernels make up the ‘meaty’ portion, which is connected to the cob or the ‘bone’ portion, of each corn rib. These strips are sweet and salty, served with a side of creamy BBQ mayo dip for dipping and dunking.
- This recipe for quick baked corn ribs makes any gathering a gala. If you enjoy Mexican street corn (elote) you’ll love this recipe too!
- Once they’re seasoned and cooked, these handheld little veggie delights are a delish appetizer or side to beef ribs, fried chicken, or hearty pork chops. Plus they are so much easier to eat than a full corn on the cob.
- Why trek to Trader Joe’s when you can make corn ribs at home with sweet corn, zippy seasonings, and a little time?
Ingredients and Easy Swaps
- Corn: Two corn cobs will produce 8 riblets. Use fresh corn on the cob or thawed cobs if using frozen. Cut them into 4 sections and remove any silk, if necessary.
- Butter: Real butter is best, but you can use olive or other oil, or leftover melted bacon grease for a smoky flavor. The BBQ rub already has salt, so you might prefer unsalted butter.
- BBQ Rub: Use pantry ingredients for this uber-easy rub. Zest it up a little more by increasing the chili powder, or go for a completely new flavor profile and season corn ribs with a Cajun seasoning blend.
- BBQ Mayo Dip: This creamy dip recipe gets between each kernel of corn and has a fresh, tangy bite. Swap out the mayo or sour cream for plain yogurt, or stir in some room-temperature cream cheese for an extra creamy, dreamy dip.
How to Make Baked Corn Ribs
- Cut corn cobs using a sharp knife (full recipe below).
- Whisk butter with the rub ingredients.
- Brush over the corn kernels.
- Bake.
- In the Oven: Bake on a parchment-lined baking pan until corn wedges start to curl and the corn is golden and crisp.
- On the Grill: Grill seasoned corn ribs at medium-high heat until corn wedges start to curl and the corn is golden and crisp.
- In the Air Fryer: Preheat air fryer to 400°F. Use softened, not melted butter with the rub. Cook seasoned riblets until they are curled and the corn is golden and crisp.
Baked Corn Ribs Basics
- Use a very sharp chef’s knife to cut corn ribs. Cut the ends of the corn cobs flat, then stand them upright and slice down, rocking back and forth as you push down on the knife.
- Baked corn ribs taste best fresh, but can be kept in the refrigerator for up to 3 days in a covered container.
- Freeze them in zippered bags for up to 6 months and thaw overnight in the refrigerator before reheating.
- Reheat riblets in the oven or the air fryer. Use leftovers in a vegetable soup or add them to a taco charcuterie board.
More Sides And Appetizers
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Baked Corn Ribs
This corn ribs recipe is easy to make with bold spices and a touch of brown sugar. Serve with this creamy mayo dip for a tasty side dish or appetizer.
Ingredients
- 2 cobs corn shucked & silk removed
- 3 Tablespoons butter melted
- 3 Tablespoons BBQ rub per recipe below or your favorite rub
- 1 Tablespoon fresh cilantro or parsley, optional for garnish
BBQ Rub
- 1½ Tablespoons chili powder
- 1 teaspoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
BBQ Mayo Dip (optional)
- ¼ cup mayonnaise or sour cream
- 1 Tablespoon barbecue sauce optional
- 1 Tablespoon lime juice (juice of ½ a lime) or lemon juice
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 375°F.
- Cut ends off of corn cobs so that they are flat.
- Cut each corn cob into 4 ribs (quarter lengthwise)*. Standing one cob on the end, cut in half lengthwise right in the center of the corn using a very sharp knife. Rock back and forth and push firmly to cut through. Cut each half in half lengthwise again (either by standing up or lying the cob on the side). Rock back and forth and push firmly to cut through.
- In a small bowl, make the BBQ rub by mixing chili powder, brown sugar, onion powder, kosher salt, paprika, cumin, and black pepper
- Combine BBQ rub with the melted butter.
- Spread butter mixture on corn side with a brush. If there is extra butter mixture, spread on the side of the corn ribs.
- Bake on a parchment lined baking tray for 25-30 minutes** or until corn is cooked, and corn ribs start to crisp and curl.
- Sprinkle corn ribs with cilantro if using, and serve with optional mayo dip.
To Air Fry:
- Preheat air fryer to 400°F.
- Do not melt butter. Instead combine it with chili powder, brown sugar, onion powder, kosher salt, paprika, cumin, and black pepper to create a paste. Use a spatula or knife to coat the corn side of each rib with the buttery paste.
- Place corn ribs in air fryer basket in a single layer. Cook for 10-15 minutes, or until corn is cooked, and corn ribs start to crisp and curl.
To Grill:
- Preheat grill to medium-high.
- Place prepared corn ribs on the grill. After 8 minutes, flip and brush with your favorite BBQ sauce. Cook for 6-8 more minutes, or until corn is cooked, and corn ribs start to carmelize and curl.
- Brush with additional sauce if desired, sprinkle with cilantro if using, and serve.
Notes
- Nutrition calculated without the Mayo Dip
- *To create smaller corn ribs (8 per corn cob) cut ends off of corn cobs so that they are flat. Break or cut each cob in half (crosswise). Standing one piece of corn on the end, cut in half lengthwise right in the center of the corn using a very sharp knife. Rock back and forth and push firmly to cut through. Cut each half in half lengthwise again (either by standing up or lying the cob on the side). Cut through in the same fashion as before. Each corn cob will create 8 corn ribs cutting this way.
- Pro Tip – use a knife longer than the length of the corn, and use a cloth to help press down on the knife.
- These corn ribs are best served immediately, but will keep for 2-3 days in a container in the refrigerator, or in the freezer for up to 6 months. Reheat in the air fryer at 370°F for 3-4 minutes or in the oven at 375°F for 8-9 minutes.
Nutrition Information
Calories: 205 | Carbohydrates: 7g | Protein: 1g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 980mg | Potassium: 119mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1387IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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This is DELICIOUS! I had a hard time cutting the corn, but I’m sure it’s due to dull knives and wimpy arms. I baked the corn in the oven. Turned out perfect. So good with the bbq mayo dip (Will use the dip for other recipes too!)
So happy to hear that Katie! Great idea to use the dip for other recipes too!