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.
Servings: 4 servings
Calories: 205
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
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