These corn ribs are the ultimate side dish that’s as fun to eat as it is delicious. They're roasted and seasoned to perfection and have a slight char on 'em that makes them absolutely irresistible. Whether you're serving them at a barbecue or as a game-day snack, they're sure to be a hit with anyone and everyone who tries them.
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Why I Love This Corn Ribs Recipe
Corn ribs remind me of the summer cookouts my cousin Jack used to host when he lived in town. He’d always have a huge platter of these smoky, golden corn ribs seasoned with just the right amount of spices. I always joke with him that they're so delicious and so fun to eat that they're basically like veggie lollipops.
Now, since he moved away, I make them for my family in the summertime - and they never last long on anyone's plate. Even my kids scarf 'em down.
Ingredients
Here’s everything you’ll need to make these delicious corn ribs:
- 3 whole corn cobs
- 1 tablespoon melted butter
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 lime cut into wedges
- 2 tablespoon cilantro
How to Make Corn Ribs
Just a handful of steps are all you have to follow to make these corn ribs!
They're easy-peasy.
Step 1: Prepare and Pre-cook the Corn
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. Bring a pot of water to a boil, add the corn, and simmer for 5-10 minutes to soften slightly. Carefully remove the corn and let it cool for a few minutes.
Step 2: Slice the Corn into Ribs
Using a sharp knife, carefully cut each cob into quarters lengthwise. Stand the corn upright and gently tap the knife into the cob to split it into sections—this part can be tricky, but take your time, and the results are worth it!
Step 3: Season the Corn Ribs
In a bowl, toss the corn ribs with melted butter and avocado oil. Combine the garlic powder, onion powder, brown sugar, paprika, cumin, salt, and black pepper in a small bowl, then sprinkle the seasoning over the corn ribs. Toss to coat evenly.
Step 4: Bake to Perfection
Place the seasoned corn ribs on the lined baking sheet and roast for 15-20 minutes, flipping halfway through. You’ll know they’re ready when the kernels are golden and slightly charred.
Step 5: Garnish and Serve
Garnish the baked corn ribs with freshly chopped cilantro and a squeeze of lime. Serve them with sour cream or your favorite dipping sauce for a crowd-pleasing finish.
My Expert Tips
- Softening the Corn: Boiling the corn before slicing isn’t just practical—it saves your hands and your knife!
- Knife Safety First: My dad always reminded me to use a sharp knife and work slowly. Trust me, a stable cutting board and a sharp blade make all the difference when cutting through those tough cobs.
- Customize Your Spice Mix: My kids love a little sweetness, so I sometimes add extra brown sugar. For adult gatherings, I like to sprinkle in some chili powder for a kick.
- Try Grilling: If you’re firing up the grill, throw these on instead of baking them. That smoky, charred flavor is unbeatable!
- Serve Fresh: Corn ribs are best straight out of the oven when they’re hot and crisp. My family never even lets them cool down—they’re gone in minutes!
FAQ's About This Corn Ribs Recipe
Can I grill these corn ribs instead of baking?
Absolutely! Grilling adds an amazing smoky flavor. Just brush the ribs with oil and seasoning, then grill over medium heat for about 10-12 minutes, flipping halfway.
Can I use frozen corn cobs?
Yes, but let them thaw completely before boiling and cutting. They may be slightly softer, but they’ll still work well for this recipe.
How do I store leftovers?
Store your leftover corn ribs in an airtight container in the fridge for up to 3 days. Then, when you're ready to, reheat them in your oven at 375°F to bring back some of the crispiness.
Can I make these ahead of time?
Yes! You can boil and cut the corn in advance, then season and bake them just before serving for the freshest flavor.
What dipping sauces work well with these?
Sour cream with a dash of lime, chipotle mayo, or even ranch dressing pair wonderfully with the flavors in these corn ribs.
Final Thoughts
Corn ribs are a game-changer when it comes to side dishes.
They’re fun, flavorful, and incredibly versatile.
Whether you’re making them for a backyard barbecue or a cozy family dinner, they’re guaranteed to impress.
Try them out, and don’t forget to leave a comment below sharing how they turned out!
More Corn Recipes to Try Next
Easy Buttery Baked Corn Ribs
These corn ribs are the ultimate side dish that’s as fun to eat as it is delicious. They're roasted and seasoned to perfection and have a slight char on 'em that makes them absolutely irresistible. Whether you're serving them at a barbecue or as a game-day snack, they're sure to be a hit with anyone and everyone who tries them.
Ingredients
- 3 whole corn cobs
- 1 tablespoon melted butter
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 lime cut into wedges
- 2 tablespoon cilantro
Instructions
- Preheat your oven to 450°F/230ºC and line a baking sheet with parchment paper.
- Place the corn in a pot and cover with water. Bring to a boil then simmer for 5-10 minutes until slightly softened. Carefully remove the corn from the pot and place on a chopping board.
- Lay the corn ears flat on the chopping board. Working with one at a time, hold one side of the corn using a clean kitchen towel. Using a sharp knife, cut each ear into 2. Now you’ll have 6 corn halves.
- Working with one at a time, Stand the corn upright and use your hand to bang the knife into the top of the corn. Then remove the blade and make a second cut that is perpendicular to the first (so you have made a cross on the top of the corn).
- Keep banging the knife down through the corn until it's split in half. Stand the corn upright again and locate the first cut you made at the top. Use this cut to slide your knife into and then bang the knife down to cut the corn again. Repeat for each corn.
- Place the ribs in a bowl and toss with the melted butter and oil. Combine the garlic powder, onion powder, brown sugar, paprika, cumin, salt, and pepper in a small bowl and whisk to combine.
- Add the seasoning mix to the bowl and toss until all the corn ribs are coated. Transfer the ribs to the lined baking sheet and bake for 15-20 minutes until the kernels are cooked through and are slightly golden.
- Garnish with fresh cilantro and serve with lime wedges and sour cream.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 53mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g
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