Corn ribs, often called corn riblets, are strips of corn that are baked or air-fried to sweet, golden perfection. This corn ribs recipe makes a great vegan main dish or summer side dish when sweet corn is in season. Our Test Kitchen developed a brown sugar spice rub to highlight the natural sweetness of fresh corn and play up the BBQ flavors, that you can serve with a spiced mayo and fresh herbs.
To make this corn recipe, all you'll need is corn on the cob and a sharp knife. Once you've mastered how to make corn ribs, this recipe is endlessly customizable. Try using your favorite spice blend to coat the "ribs" or toss them in Parmesan cheese and fresh herbs.
Tips for Enjoying Corn Ribs
Whether you're an amateur chef or are comfortable in the kitchen, here are some tips for cooking and enjoying corn ribs:
- Use a non-slip cutting board. Cutting corn ribs can be tricky, so to be safe, use a cutting board. Don't forget to place a damp cloth underneath it to prevent it from moving around while you’re cutting. And remember, the fresher the corn, the easier it will be to cut without it falling apart.
- Cut the corn in half first. It’s easier to cut corn when it’s shorter, so if you’re having trouble with your knife, cut the corn in half first. Then stand the corn upright and cut it into quarters. It will taste just as delicious, no matter the size.
- Eat your corn ribs like a regular corn on the cob. Although the cob is soaked with delicious seasoning, it isn’t meant to be eaten. The cob is too tough to chew, so bite the corn kernels off the same way you would when eating a regular piece of corn on the cob.
Ingredients
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3 ears fresh sweet corn, shucked
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2 tablespoons olive oil
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2 tablespoons barbecue spice rub
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3 tablespoons mayonnaise
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3 tablespoons barbecue sauce
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1/4 teaspoon smoked paprika
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1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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1 tablespoon chopped fresh parsley or chives
Directions
Air Fryer
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Cut Corn
Preheat air fryer to 400°F. Using a sharp knife, trim bottoms of ears of corn so that ears will more easily stand upright. Holding one ear of corn vertically, carefully cut in half lengthwise. Place halves, cut sides down on work surface and cut each in half again, lengthwise. Repeat with remaining ears of corn.
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Season Corn
Place corn pieces in a large bowl. Drizzle with olive oil and season with barbecue spice rub. Toss until corn is evenly coated. Arrange corn pieces in an even layer in basket, cooking in batches if needed.
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Cook Corn
Air fry corn for about 6 minutes or until tender and beginning to curl.
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Stir Remaining Ingredients
Meanwhile, in a small bowl stir together the next five ingredients (through garlic powder).
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Brush Corn Ribs
Brush barbecue mayonnaise generously over corn ribs. Arrange corn ribs on a platter and top with chopped parsley. Serve with remaining barbecue mayonnaise.
Oven Roasted Variation
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Cut Corn
Preheat oven to 425°F. Line a large baking sheet with parchment paper. Using a sharp knife, trim bottoms of ears of corn so that ears will more easily stand upright. Holding one ear of corn vertically, carefully cut in half lengthwise. Place halves, cut sides down on work surface and cut each in half again, lengthwise. Repeat with remaining ears of corn.
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Season Corn
Place corn pieces in a large bowl. Drizzle with olive oil and season with barbecue spice rub. Toss until corn is evenly coated. Arrange corn pieces in an even layer in on prepared pan.
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Roast Corn
Roast corn for about 20 minutes or until tender and beginning to curl, turning once.
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Stir Remaining Ingredients
Meanwhile, in a small bowl stir together the next five ingredients (through garlic powder).
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Brush Corn
Brush barbecue mayonnaise generously over corn ribs. Arrange corn ribs on a platter and top with chopped parsley. Serve with remaining barbecue mayonnaise.
To prepare a homemade barbecue spice rub, combine 3/4 tsp. kosher salt, 3/4 tsp. ground ancho or pasilla chile powder, 3/4 tsp. packed brown sugar, 3/4 tsp. onion powder, 3/4 tsp. paprika, 1/4 tsp. crushed celery seed, 1/2 tsp. ground cumin, 1/2 tsp. dry mustard, and 1/4 tsp. black pepper in a small bowl.
Nutrition Facts (per serving)
| 150 | Calories |
| 11g | Fat |
| 13g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 149.7 | |
| % Daily Value * | |
| Total Fat 10.6g | 14% |
| Saturated Fat 1.6g | 8% |
| Cholesterol 4.7mg | 2% |
| Sodium 168.3mg | 7% |
| Total Carbohydrate 13.1g | 5% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 5.5g | |
| Protein 2.2g | 4% |
| Vitamin D 0mcg | 0% |
| Vitamin C 3.1mg | 3% |
| Calcium 8.5mg | 1% |
| Iron 0.4mg | 2% |
| Potassium 132.2mg | 3% |
| Fatty acids, total trans 0g | |
| Vitamin D 0.9IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 0.9g | |
| Aspartic acid 0.1g | |
| Caffeine 0mg | |
| Carotene, alpha 12.1mcg | |
| Choline, total 17.1mg | |
| Copper, Cu 0mg | |
| Cystine 0g | |
| Energy 625.8kJ | |
| Folate, total 10.9mcg | |
| Glutamic acid 0.3g | |
| Glycine 0.1g | |
| Histidine 0g | |
| Isoleucine 0.1g | |
| Leucine 0.2g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 13.4mg | |
| Manganese, Mn 0.1mg | |
| Niacin 0.9mg | |
| Phosphorus, P 43.7mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.1g | |
| Phytosterols 10.2mg | |
| Proline 0.1g | |
| Retinol 1mcg | |
| Selenium, Se 1.8mcg | |
| Serine 0.1g | |
| Starch 2.9g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 1.1mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 242IU | |
| Vitamin A, RAE 12.9mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 24.7mcg | |
| Water 39.2g | |
| Zinc, Zn 0.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.