These easy Corn Ribs are coated in warm, smoky spices, cooked in the air fryer or grill, drizzled with lime crema, and topped with parmesan and cilantro. They’re a fun alternative to Mexican street corn and a great side dish for summer!
Corn ribs became super trendy recently, and while I don’t necessarily jump on all the trends, I knew I had to try them. If you’ve never had them before, they are just pieces of corn on the cob that have been quartered and cut into smaller pieces. They’re called ribs because you bite the kernels off the cob much in the same way you’d eat a bone-in rib.
Why go through all the work of making corn ribs when you can just cook corn on the cob, you ask? Not only do they have a bit of a novelty factor but they actually end up more flavorful. As they cook, the ribs begin to curl, leaving space between each kernel for the butter and seasonings to soak into. Every bite ends up being some buttery, juicy goodness!
There are lots of ways to season corn ribs. I took inspiration from Mexican street corn for the seasonings and toppings, adding a lime crema drizzle, parmesan, and cilantro at the end. They have become a bit of an obsession in our house, tied with corn salad as our favorite way to enjoy fresh summer sweet corn.
Why We Can’t Stop Making This Corn Ribs Recipe
- The fun factor. Corn riblets are just so much more fun to eat than corn on the cob. Their small size makes them even easier to share.
- 2 ways to cook them. This corn rib recipe works in both the air fryer and on the grill. In the summer, we toss these on the grill with whatever meat we’re grilling, but the air fryer is a super convenient way to make them when you don’t want to fire up the grill.
- Bold flavors. These are smothered in a blend of warm, smoky spices like smoked paprika, garlic powder, and chipotle powder. Then they’re topped with a drizzle of lime crema, which tones down some of the heat and really makes everything pop. So, so good!
Ingredient Notes
This fun corn recipe requires just a few ingredients and a handful of spices for flavor. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Corn cobs – Fresh, in-season corn on the cob is key for this recipe. Husk and clean as usual.
- Butter & olive oil – Using both to coat the corn gives a rich, buttery flavor and ensures nice grill marks.
- Spices – I used smoked paprika, garlic powder, onion powder, chipotle powder, sea salt, and ground black pepper. Feel free to adjust with any seasonings desired.
- Sour cream – I like to drizzle my corn riblets with a lime crema at the end. Greek yogurt or mayonnaise can also be used.
- Lime juice – Adds some lime at the end really brightens the entire flavor profile.
- Parmesan cheese – Crumbled cotija cheese is traditional on street corn-style dishes but parmesan is easier to find, so that’s why I used. Use cotija if you have it. Feta also works for a similar crumbly, salty texture.
- Cilantro – If cilantro tastes gross to you, skip it! I like to add it for a final garnish.
How To Make Corn Ribs in the Air Fryer
Once the corn is cut into ribs, this recipe takes just a few minutes to prepare. The printable instructions can be found in the recipe card below.
- Cut the corn. Use a sharp knife to chop off both ends of the corn cob to have a flat surface. Stand one cob at a time vertically on a cutting board then slice down through the center, rocking the knife gently to split in half. Lay each half flat side down, cut lengthwise to make quarters, and then cut those pieces in half crosswise.
- Season. Combine the melted butter and olive oil. Brush the mixture evenly over all sides of the corn. Whisk the spices together and then sprinkle evenly over the corn.
- Air fry. Place the seasoned corn in a single layer in the air fryer. Cook at 400F for 6 minutes. Flip the corn and cook for another 5-6 minutes, until the kernels turn brown and the ribs curl outward.
- Garnish. Whisk the sour cream and lime juice n a bowl. Drizzle it over the hot corn ribs. Garnish with grated parmesan, cilantro, and lime wedges.
Make Them On the Grill
These corn ribs can also be made on the grill, which is my favorite method in the summer!
Follow the instructions as normal to cut and season the corn, then place them directly on grill grated preheated on medium-high (around 400F). Cook for 8-10 minutes, turning them every few minutes, until you get a char and the ribs begin to curl.
A Sharp Knife is KEY
Cutting the corn ribs is the hardest part of this recipe. You absolutely must use a sharp knife. A blunt blade will not be able to cut through the cob and increases the risk for slicing a hand.
Be sure to chop off the ends of each cob so there is a stable and flat surface. If your cutting board doesn’t have the anti-flip material on the bottom, place a damp paper towel underneath to keep it from sliding when you press down.
Remember to keep your hands ABOVE the knife. Do not try to hold the cob when you slice down.
Tips & Variations
Here are a few things to keep in mind when making these corn ribs, whether you use the grill or the air fryer.
Look for visual cues. The exact time to cook these corn ribs does depend on how big they are, so look for visual clues as much as the time. They should be lightly charred, especially on the grill, and starting to curl inwards.
Customize the seasoning. I went for a street corn-style flavor on these corn ribs but they can be customized with literally any seasoning you want. Ranch seasoning and taco seasoning are great options, if you don’t want to fuss with a bunch of different spices.
Coat well with butter. Be generous when coating the corn with the butter and oil mixture and be sure to coat all sides. You really want that butter to soak in as the kernels spread when the ribs begin to curl.
Flip when cooking. Even if you don’t typically need to flip things in your air fryer, I recommend it for this recipe. It’s especially important on the grill.
Ways To Serve Them
These street corn ribs are such a fun side dish because they pair well with pretty much any protein from the grill, air fryer, or oven. They’re great with BBQ foods, like hot dogs and burgers, grilled chicken, BBQ kielbasa bites, and BBQ beef sandwiches. We also love them with fried chicken.
Storing & Reheating Leftovers
- Fridge: Keep any leftover cooked corn ribs in a shallow, airtight container in the refrigerator for up to 3 to 4 days.
- Reheat: To crisp them back up, place the leftovers in an air fryer at 350°F (177°C) for 3 to 4 minutes, or warm them on a baking sheet in a standard oven at 350°F (177°C) for 8 minutes.
Corn Ribs
Ingredients
- 3 fresh corn cobs husked and cleaned
- 3 Tablespoons butter melted
- 1 Tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream
- 1 Tablespoon fresh lime juice
- 1/4 cup parmesan cheese grated
- 2 Tablespoons fresh cilantro finely chopped
- 1 lime cut into wedges
Instructions
- Chop off both ends of each corn cob using a sharp knife to create flat, stable surfaces.
- Stand one cob vertically on a sturdy cutting board, then carefully slice down through the center from top to bottom, rocking the knife gently to split it in half.
- Lay each half flat side down on the board and cut lengthwise again to make quarters, then slice those pieces in half crosswise to create shorter rib-shaped sections.
- Stir the melted butter and olive oil together in a small bowl, then brush the mixture evenly over all sides of the corn pieces.
- Whisk the smoked paprika, garlic powder, onion powder, chipotle powder, sea salt, and black pepper together in another bowl, then sprinkle the seasoning evenly over the greased corn.
- Arrange the seasoned corn ribs in a single layer in your air fryer basket, making sure they do not overlap, and cook at 400°F (204°C) for 6 minutes.
- Flip the corn sections over and air fry for another 5 to 6 minutes until the kernels turn golden brown and the ribs curl outward.
- Whisk the sour cream and lime juice together in a small bowl, drizzle it evenly over the hot corn ribs, then garnish the platter with the grated parmesan, cilantro, and fresh lime wedges. Enjoy!
Last Step:
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Notes
- Grilling method: To make these on a grill instead of an air fryer, preheat your grill to medium-high heat around 400°F (204°C). Place the seasoned corn ribs directly on the grates, close the lid, and cook for about 8 to 10 minutes, turning them every few minutes until you get a char and the ribs begin to curl.
- Store corn ribs in the fridge for up to 4 days. Reheat in the air fryer.
Nutrition
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