Cut ends off of corn cobs so they can stand upright.
Cut corn into 4 ribs*. Standing cob upright, cut in half lengthwise right down the center of the corn using a very sharp knife. Rock back and forth and push firmly to cut through. Cut each rib 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, mix together the olive oil (or butter) and BBQ rub ingredients.
Spread oil mixture on corn with a brush, coating the corn side of the corn rib (or spread butter mixture using a spatula or knife). Rub any extra oil mixture on the sides of the corn ribs.
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.
Meanwhile, in a small bowl, combine Mayo Dip ingredients until well mixed.
Sprinkle with cilantro if using and serve with Mayo Dip.
To Bake:
Preheat oven to 375°F.
Bake on a parchment lined baking tray for 25-30 minutes or until corn is cooked, and corn ribs start to crisp and curl.
If you’re in a bit of a rush, you can bake at 425°F for about 20 minutes, but they’ll curl up better if baked longer. Sprinkle with cilantro if using and serve.
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
Serving size is 2 ribs each (1 cob cut into quarters = 4 ribs)*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). Rock back and forth and push firmly to cut through. 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. Alternatively, break corn in half before cutting lengthwise (creates 8 smaller corn ribs, per above).These corn ribs are best served immediately but will keep for a few days in a container in the refrigerator.Reheat in the air fryer at 370°F for 3-4 minutes or in the oven at 375°F for 8-9 minutes.