Corn Ribs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
This post may contain affiliate links. Read my disclosure policy.

Corn cob quarters are deliciously spiced and baked to a crispy, juicy, golden finish to create these addictive corn ribs. The deliciously creamy, slightly spicy dip puts them over the top!

Why You’ll Love These Ultra-Flavorful Corn Ribs:

If you’re a fan of fresh corn, prepare to be amazed. Turns out, fresh corn on the cob is the next best thing to…corn ribs? That’s right! Here’s why you’ll love them:     

  • Bold Flavor: These tantalizing snacks are loaded with flavor, thanks to the seasoning baked into every kernel. Then we serve them with a creamy and spicy dipping sauce made with zesty lime juice and sriracha.
  • Chewy Texture: Like real ribs, corn ribs have a great chewy texture, making them perfect as a snack, appetizer or a unique side dish.
  • Fun and Creative: Whether you’re a vegan, vegetarian, or simply a fan of great food, these are sure to impress! You can get as creative as you want with the seasonings to create lots of different flavors.
  • Perfect for Barbecues. Elevate your next barbecue or hot dog roast with this trendy new favorite!

(For more great corn recipes, be sure to check out this mexican street corn (elote), perfect grilled corn and my easy air fryer corn on the cob!)

Close-up of three corn ribs on a plate. One has been dunked in sauce.

Who Started the Corn Ribs Trend?

We’ll probably never know who first came up with this idea, but most sources point to Max Ng of the restaurant Momofuku Ssäm Bar as the creator of corn ribs as we know them. Foodies and chefs worldwide quickly caught on, and soon corn rib recipes were showing up all over social media. However it started, it looks like this tasty dish is here to stay!

A wooden cutting board with three ears of corn on it, along with a knife. Bowls of seasoning are nearby on the work surface.

The Ingredients You’ll Need

To make your own batch of corn ribs, you’ll only need a few simple ingredients:

For the Corn Ribs

  • Corn: Fresh corn on the cob.
  • Olive Oil: Avocado oil would also be good. 
  • Lime Juice: Or lemon juice.
  • Seasonings: Paprika, garlic powder, and salt.

For the Dipping Sauce

  • Mayonnaise: You can use your favorite mayonnaise – regular, keto, olive oil, etc.
  • Sriracha: For a garlicky, spicy twist.
  • Lime Juice: Again, lemon juice makes a good substitute.
  • Sugar: Or honey, or agave syrup.
  • Salt

Toppings

  • Fresh Parmesan: Freshly shredded or grated.
  • Chives: I also like these corn ribs topped with some finely minced fresh cilantro.

How to Make Corn Ribs

Creating corn ribs is a straightforward process that anyone can master. Follow these steps, and you’ll be chowing down in no time!

  • Prep the Corn Cobs. After you preheat the oven and line a baking sheet with parchment, cut the corn cobs in half lengthwise, and then in half again, to make long thin quarters. Line them up on the baking sheet.
  • Season. Next, whisk together the olive oil, lime juice, and seasonings. Brush this all over the corn.
  • Bake. Bake for 25 minutes, until the ribs are crispy.
  • Make the Sauce. While corn ribs are baking, whisk together all sauce ingredients and place in the fridge to let the flavors meld.
  • Enjoy! Serve the corn ribs topped with parmesan and chives, and the dipping sauce on the side.

Can You Eat The Whole Corn Rib?

Similar to eating corn on the cob, you eat just the kernels of these tasty corn ribs. The cob is too tough and inedible to eat, although you can save corn cobs for other purposes, like adding to your stockpot or using in your smoker!

A serving of corn ribs. One of the ribs is dunked in a cup of dipping sauce.

Recipe Notes

In addition to the basic recipe, be sure to skim through the following helpful tips for making the best chewy, flavorful corn ribs. Happy cooking!

  • Seasoning: Experiment with different seasonings to customize the flavor of your dinner. Pre-mixed seasonings like Cajun seasoning, Montreal Chicken seasoning, and other seasoning blends would be great here! I have also been known to sprinkle them with tajin.
  • Baking Time: Adjust the cooking time to achieve your desired level of crispiness. A shorter baking time will yield more tender, juicy corn, while a longer baking time will dry the corn out and make it chewier.
  • Grilling Option: For added smokiness, try grilling instead of baking. You can do this on your outdoor grill, or even on a grill pan.
Strips of seasoned, baked corn on a baking sheet.

Tasty Serving Suggestions

While corn ribs are scrumptious on their own, as a snack, or appetizer, you can also serve them as part of a larger meal. Here are just a few recipes for inspiration:

  • Grilled Chicken: Throw some of these Juicy Grilled Chicken Kabobs on your grill, and serve them up with corn for a super-satisfying warm-weather meal.
  • Hot Dogs: Hot dogs are another summery favorite. Not feeling the grill? Try making Air Fryer Hot Dogs instead. They’re even easier, and just as tasty.
  • Pulled Pork: These lusciously saucy BBQ Pulled Pork Sliders go beautifully with corn!
A parchment-lined glass plate of corn ribs with a cup of dipping sauce.

Storing and Reheating

If you have any leftover corn ribs, you can store them in an airtight container in the refrigerator for up to three days. To reheat, just throw them back into the oven at 350°F until warmed and crispy.

Do Corn Ribs Freeze Well?

It should be possible to freeze these successfully (depending on how long you cook the corn and how dry it is, you may have more or less success). Freeze corn ribs as you would grilled or roasted corn, in an airtight container or freezer bag, for up to three months.

A plate of baked corn strips with a small red cup of spicy sauce.

More Easy Corn Recipes

Corn ribs with dipping sauce on a serving plate.
5 from 2 votes
Print Pin Recipe
Yield: 4

Corn Ribs

Who’s ready for Corn Ribs? Corn cob quarters are deliciously spiced and baked to a crispy, juicy, golden finish. The deliciously creamy, slightly spicy dip puts them over the top! 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 3 fresh corn cobs
  • 3 tablespoons olive oil
  • 2 teaspoons lime juice
  • ¾ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Sauce:

  • ¼ cup mayonnaise
  • 1 tablespoon sriracha
  • 1 teaspoon lime juice
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt

Toppings:

  • Fresh parmesan
  • Chives

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Cut corn cobs in half lengthwise, then in half again to have quarters. Line the quartered corn cobs onto the prepared baking sheet, making sure they are not touching.
  • In a small mixing bowl, whisk to combine the olive oil, lime juice, paprika, garlic powder and salt. Whisk together to combine, then brush generously onto the cobs.
  • Place the baking sheet into the preheated oven on the center rack and bake for 25 minutes, until crispy.
  • Sauce: While corn ribs are baking, whisk together all sauce ingredients until smooth. Place into the fridge to let the flavors meld together while the corn cobs are baking.
  • Once baked, remove corn ribs from the oven and top with parmesan and chives. Serve immediately with the sauce.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat: To reheat, just throw them back into the oven at 350°F until warmed and crispy.
Seasoning: Experiment with different seasonings to customize the flavor of your dinner. Pre-mixed seasonings like Cajun seasoning, Montreal Chicken seasoning, and other seasoning blends would be great here! I have also been known to sprinkle them with tajin.
Baking Time: Adjust the cooking time to achieve your desired level of crispiness. A shorter baking time will yield more tender, juicy corn, while a longer baking time will dry the corn out and make it chewier.
Grilling Option: For added smokiness, try grilling instead of baking. You can do this on your outdoor grill, or even on a grill pan.

Nutrition

Calories: 195kcal, Carbohydrates: 2g, Protein: 0.3g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 6mg, Sodium: 539mg, Potassium: 24mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 203IU, Vitamin C: 4mg, Calcium: 3mg, Iron: 0.2mg

Categories:

This post may contain affiliate links. Read my disclosure policy.

Related Posts

Comments

Share a Comment

Recipe Rating




Welcome!

Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.