Corn Ribs are made from fresh corn cobs that are quartered, brushed with a sweet, smoky butter and then cooked in the air fryer. When cooked, they curl slightly. Easy to make, easy to eat.
Just like a meat rib, pick it up and eat around the core. Also known as corn riblets, this recipe will definitely have you eating your veggies!
Ingredients
- Fresh Corn on the cob.
- Butter.
- Paprika: I used smoked and sweet.
- Garlic Powder.
- Sour Cream.
- Apple Cider Vinegar.
Instructions
The most difficult part of making this dish is cutting the corn. As it needs to be cut vertically, place the corn cob on the widest, flattest end. With a sharp knife, position it into the center of the corn. Using another knife or something heavy, tap the sharp knife continually. The sharp knife will make its way down the shaft of the corn, dividing it in half.
Once the corn is halved, place it on the chopping board, flat side down and halve again. Each corn cob will yield 4 quarters.
This is the safest way to do this. Keep all of your fingers away from the direction the sharp knife is going.
Add the paprika and garlic powder to melted butter and stir well.
Place the Corn Ribs into the air fryer basket and brush well with the seasoned butter. Place basket into the air fryer (no need to preheat) at 350 degrees F. for 10 minutes.
Mix the sour cream and apple cider vinegar together in a bowl. Fill a food grade syringe with the creamy mixture. Use it to drizzle the cream over the corn ribs, (or use a spoon.) Garnish with finely diced red bell pepper and torn cilantro leaves.
Flexibility
Using fresh Corn is the best, but frozen corn can be used too, especially if corn is not in season. Defrost the frozen cobs in the refrigerator overnight and have them at room temperature during preparation.
Olive or avocado oil can be used instead of butter.
Season your Corn Ribs however you would like. Venture into Italian, Mexican or even BBQ flavor profiles.
The sour cream drizzle can be omitted. It is thinned down by apple cider vinegar which also gives it a little tanginess. Or if you prefer use it as dip instead
Garnish the Corn Ribs with any colorful vegetable or herb. I chose finely diced red bell pepper and torn cilantro leaves to provide more color variation.
Uses for Corn Ribs
Game day, summer cook out, side dish, after school snack – there are so many uses for these Ribs.
Add these Corn Ribs to your appetizer table, along with Meatloaf Sliders with Baconnaise, Air Fryer Potato Skins, Hot Honey Lemon Pepper Wings, and Mozzarella and Roasted Tomato Pizza.
Storage
Corn Ribs can be prepared ahead of time. Either store them prepared and uncooked in an airtight container for 2 days in the refrigerator or up to 3 days if cooked.
Freeze cooked or prepared uncooked corn for up to 6 months is the freezer. Wrap each cob well in plastic wrap and then put in a freezer bag. Remove the quantity you want from the bag and defrost overnight in the refrigerator. Cook Corn Ribs according to the instructions or reheat in the air fryer for 2-3 minutes.
Equipment
This recipe uses an Air Fryer. There are many types of Air Fryers on the market, this is the best seller on Amazon.
By clicking on the image, you will be redirected to a third party seller. As an Amazon Associate, I earn from qualifying purchases.
A Tip From Me
Always keep your culinary knives sharp. The most dangerous thing in a kitchen is a dull knife.
‘Sam the Cooking Guy’ on Youtube has an excellent tutorial on how to sharpen your knives using several different methods.
Got Questions?
I’ve got answers – hopefully!
- Why are they called Corn Ribs? Corn Ribs look and act a little like a meat rib. You pick them up and eat around the core, just as you eat around the bone of a meat rib.
- Can Corn Ribs be prepared on a grill? Yes, prepare them the same way and then cook on a preheated grill for about 10 minutes or until golden brown.
- Do you eat the center of Corn Ribs? No, just as with a whole corn cob you don’t eat the core, the same rule applies with Corn Ribs. You discard the center of the cob.
- Do I have to quarter the Corn cobs or can I cook them whole? If you prefer to keep the corn whole, then do so.
Safety
The most difficult part of this recipe is splitting the corn vertically. Using one knife to tap the other (sharper) knife deeper into the cob is the safest and quickest way to do this.
Remember to position your hands out of the way of a knife’s direction of movement.
Corn Ribs
Equipment
Ingredients
- 4 fresh corn cobs
- 3 tbsp butter
- 2 tbsp garlic powder
- 1 tsp smoke paprika
- 1 tsp sweet paprika
- 1 tbsp sour cream
- 1 tbsp apple cider vinegar
Instructions
- Remove the corn husk and corn silk leaving clean corn cobs.
- Place the corn cob on its widest, flattest end on a chopping board. With a sharp knife, position it into the center of the corn. Using another knife or something heavy, tap the sharp knife continually. The sharp knife will make its way down the shaft of the corn, dividing it in half. Once the corn is halved, place it on the chopping board, flat side down and halve again. Each corn cob will yield 4 quarters.Keep all of your fingers away from the direction the sharp knife is going.
- Add the paprikas and garlic powder to melted butter and stir well.
- Place the corn ribs into the air fryer basket and brush well with the seasoned butter. Place basket into the air fryer (no need to preheat) at 350 degrees F. for 10 minutes. Repeat this step in order to cook all of the corn ribs.
- Mix the sour cream and apple cider vinegar together in a bowl. Fill a food grade syringe with the creamy mixture. Use it to drizzle the cream over the corn ribs, (or use a spoon.)
- Garnish with finely diced red bell pepper and torn cilantro leaves.
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