It’s official, TikTok has brought out their “latest and greatest” trend, this time with homemade corn cobs. And if you don’t think too much about it making the rounds in February, as it’s not even close to BBQ season, you can still appreciate this corn side dish! This corn ribs method takes your usual BBQ corn on the cob, combines it with Mexican street corn, and decides to give it a little make-over. Quarter the corn lengthways, season/marinade, and then cook. During the cooking process, the corn curls up slightly and resembled the curved rib shape, i.e., ‘corn riblets.’ Best of all, this recipe is super versatile, from baked corn, air fried corn, and even shallow-fried! The seasonings, sauce, and garnish are also very adaptable – perfect for matching with whatever dish you’re preparing. Unlike corn on the cob, these corn ‘riblets’ are in great bite-sized pieces, so they’re less messy to eat and make for a great side dish for all kinds of meals. Plus, the cooked corn riblets are crispy and flavorful on the outside, with the tender, juicy, sweet flavor of corn when you bite into them; pure perfection for any corn lovers out there! Now I can’t even begin to guess when this way of eating corn first began. It’s definitely not new; in fact, I remember seeing some myself at a Christmas event in 2018! However, we all know that online trends have no rhyme, reason, or concept of time! This past year I’ve prepped my way through Baked Feta and Cherry Tomato Pasta, Viral Tortilla Hack (20+ Global Filling Ideas), pancake cereal, and a Frothy Dalgona Latte. Whatever’s next, I’m sure that’ll be whipped up in my kitchen too! (I knew my hours and hours on TikTok would pay off somehow… can I officially say “I do it, so you don’t have to”? :P)
The Ingredients
Corn: you need full corn on the cob. It will be far superior when in season; you may also be able to purchase frozen corn to defrost before using. Spices: smoked paprika, garlic powder, salt & pepper. Optionally, onion powder would also work well with this seasoning. Oil: I used olive oil. Avocado oil or any neutral cooking oil will work. Chili mayo: I used a combination of homemade mayonnaise and chili sauce. Use vegan mayo, if preferred. To garnish: Lime wedges and cilantro.
How To Make Corn Ribs (aka corn ‘riblets’)
Now, if you’ve never enjoyed corn this way, then I’d say arguably (or not so arguably) that cutting the corn is the hardest part of this process. So grab a sharp knife and be careful (if your knife skills are iffy, maybe don’t try this…)! For anyone that’s struggled their way through cutting butternut squash, you got this!
Step 1: Chop the corn in riblets
I’ve tried various methods for this and found the best way to cut the corn is to stand it up vertically with the wider part against the table, and chop in half, then chop those halves into quarters. Keep your hands above the knife . I place my left palm above where the tip end of the knife is, while holding the knife handle firmly with my other hand, for better leverage. Doing it vertically removes the risk of squashing any of the kernels and it rolling away as you chop. If you’re nervous, then I suggest chopping the cob in half, so you’ll end up with 8 pieces per cob. The cob being shorter to cut through means more leverage on the counter surface and less risk of accidents.
Step 2: Season them
First, prepare the seasoning by combining all of the spices and oil in a small bowl and mixing well. Then brush the seasoning over the chopped corn.
Step 3: Cook the corn ribs
Air Fryer Corn Ribs
Lay the corn ribs in a single layer in your air fryer basket, with a little space between each so the air can flow. Cook the corn in an Air Fryer at 375ºF/190ºC for 12-15 minutes, optionally flipping them over at 7 minutes. If you prefer crispier results, then cook for the longest time (I did 15).
Oven-Baked Corn Ribs
Lay the seasoned corn on a parchment-lined baking tray and bake in a preheated oven at 375ºF/190ºC for between 25-30 minutes. The oven-baked corn doesn’t curl as quickly/easily as air-fried – this is normal. You may want to increase the time slightly if you want them super crispy and curly.
Shallow Fried Corn Ribs
If you plan to fry the corn, then don’t season them first – add the plain chopped corn to the oil. Add around 1cm (or 1/2-inch) of cooking oil to a wide, thick-bottomed pan/wok. When the oil begins to smoke, add the corn ribs, occasionally turning until the ribs are crispy, golden, and curled up. Remove the corn riblets carefully from the oil and lay them on kitchen paper to drain. I like to use a second piece to blot the top of the corn too. Then gently toss the corn with the dry seasoning mixture (no oil required).
Step 4: Prepare the garnishes & Serve
Meanwhile, as the sweetcorn cooks, prepare the chili mayo and garnishes. Once baked, top and serve!
How To Store
I prefer these corn ribs while fresh and warm. However, you can store any leftovers wrapped in tin foil for 2-3 days in the refrigerator. Reheat in the oven at 190C/375F until warmed through.
How else can I season the corn?
One of the best things about this corn side dish is how versatile it is to adapt to whatever dish you’re making for the evening – Mexican, BBQ, etc. So really, feel free to experiment with your corn. One of my favorite all-purpose methods of seasoning corn is with simple compound butter. In particular, garlic and herb work well with tons of dishes and is a common way I season my veggies. An easy way to adapt this recipe would be to add chili powder to your seasoning and serve with a ‘cooling’ lime mayo instead. You could also serve these plant-based ribs with your choice of sauces:
Ketchup BBQ Sauce Toum or Garlic Aioli Mayonnaise (or a vegan version), including flavored options chili mayo, garlic mayo, lime mayo, etc. Avocado cilantro sauce
How to use leftover corn cobs?
Corn cobs can be composted, of course. However, they can also be cleaned and then added to your vegetable stock and poaching liquids. I keep a bag in the freezer to chuck in all my scraps until I’m ready to make the stock/broth. They can also be dried out (in a dehydrator or oven on low heat) then use instead of/with wood chips and charcoal when grilling to add a sweet, smoky flavor to your dishes.
Top Tips
Be careful chopping the corn: this CAN be dangerous, and the last thing we all need is a trip to ER/A&E. If you’re nervous about it, then skip this one – don’t worry, the whole corn on the cob will taste just as good with the same seasonings! Alternatively, chop the cobs in half first – the ‘shorter’ pieces will be easier to chop while standing vertical on the surface. In-season corn will taste far superior. though, you could buy whole corn cobs frozen and allow them to thaw before chopping. For vegan corn ribs: simply swap out the traditional mayo for a vegan option. Otherwise, the recipe is naturally vegan.
Other Vegetable Side Dish Recipes
Crispy Accordion Potatoes (On A Stick) Super Crispy Smashed Potatoes (With Herbs) Crispy Air Fryer Cauliflower (Roasted Cauliflower) Crispy Baked Eggplant Fries (Breaded Eggplant) Easy Baked Buffalo Cauliflower Wings Garlic Smashed Brussels Sprouts (Roasted Brussels Sprouts) Oven-Roasted Corn with Garlic Butter (+ Other Toppings) How To Make Potato Chips In The Microwave (Microwave Crisps) Healthy Patatas Bravas (Spanish Baked/Air Fryer Potatoes with Salsa Brava) How to Make Tostones (Healthier Baked/Air Fried Green Plantain)
If you try this easy corn ribs recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
