If you love corn, you'll adore these easy baked Corn Ribs. Fresh sweetcorn is quartered lengthways, seasoned and then roasted to tender perfection. Serve with a hit of salty cheese and you'll find your corn has gone next level!
So what exactly are corn ribs? Aside from being the latest viral food trend, Tik Tok corn ribs mimic the finger lickin' goodness of bbq ribs. Not only is it ok to eat them with your hands - it's essential.
Oven roasted corn ribs, sometimes called corn riblets, are also extremely versatile, since you can season them however you like. And serve them with your favorite dip or toppings - like my spicy sriracha mayo (recipe below).
Why You Should Make Corn Ribs
- They're easy, quick and fun. And although they do have novelty value they're also genuinely delicious.
- Roasting the corn intensifies it's sweetness and flavor.
- Cutting corn into ribs makes it even easier to nibble! Especially for kids.
- For vegetarians and vegans these are a great meat free rib recipe.
- The ribs can also be grilled or air fried as well as baked, making them super versatile.
Corn Rib Ingredients
Find the full list and quantities in the recipe below.
Corn - use fresh in-season corn as that will give you the best flavor. Alternatively in a pinch you could substitute with frozen cobs of corn.
Parmesan - is an Italian hard cheese with a great sharp flavor that works well with the other seasoning. You can substitute with Pecorino, Grana Padano or another vegetarian or vegan cheese.
Sriracha - a great tasting chili sauce, with a good balance of spice, sweet and sour flavors. If you don't have sriracha you could substitute with any chili hot sauce, Thai chili sauce or a chili paste. Just take care to taste the sauce and balance the flavors with the mayonnaise.
How to Make Corn Ribs: A Step by Step Video
Find the full printable recipe below.
Cut shucked ears of corn into quarters lengthwise. Carefully cut right through the cob.
Drizzle the quarted corn with olive oil and season with sea salt, paprika and black pepper.
Bake for around 25 to 30 minutes until corn is tender and the 'ribs' are starting to curl.
Meanwhile, make the dip by mixing mayonnaise, sriracha, honey and salt together.
When the corn is ready, scatter with grated parmesan whilst still hot and serve with the sriracha mayo dip.
What is the easiest way to cut corn ribs?
Lay the corn cobs on their side on a chopping board and hold firmly. Use a sharp knife and starting half way down the cob, cut straight through. Turn the corn around and now finish by cutting straight through the second half of the cob.
This will give you 2 halves. Place each half flat side down on the board and cut length ways through the half to give you even sided quarters. Take your time to ensure the cob doesn't slip.
Variations of Corn Ribs
You can add any spice or seasoning you like for this recipe. If you'd like to keep them super simple you can just bake them in olive oil and salt.
Alternatively you could also crank the spice and add some chili powder.
I used parmesan in my recipe but you could also add feta or cotija cheese.
For Mexican Street corn ribs, brush with mayo and spices and finish with a squeeze of fresh lime.
How do you make Grilled Corn Ribs?
These grilled corn ribs taste great cooked on a grill or BBQ. Follow the recipe instructions and then place them on top of a hot grill, turning regularly until golden and starting to char slightly.
How do you make Air Fryer Corn Ribs?
Follow all the recipe instructions and then Air Fry on the high setting for around 10 minutes, or until tender and golden and just starting to char at the edges.
Tips For Making the best Corn Ribs
Be extremely careful when cutting the corn. Use a large flat chopping board and a sharp chef's knife. This is the only tricky part of this recipe so go slow!
Fresh cobs of corn do taste best in this dish, but you can use frozen cobs of corn out of season. Just defrost the cobs thoroughly before attempting to quarter them.
Feeding vegan diners? No problem! Substitute the Parmesan cheese with a vegan alternative. For the sriracha mayo (most sriracha brands are vegan, just check the label), use an egg-free vegan mayo in place of regular, and swap the honey for maple syrup.
How To Serve Corn ribs
My corn riblets make a great tasting side dish or tasty appetizer. I have served them here with sriracha mayonnaise, but how about serving with my Gochujang Mayonnaise for a different twist.
BBQ Corn riblets are also a great summer side and perfect for a backyard cookout. They would also would work with any grilled dishes like my Grilled Rainbow Kabobs or Honey Lime Grilled Chicken Thighs.
Can you Reheat Corn Ribs?
I love to serve corn ribs straight from the oven but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To warm them up, lay them on a tray and place into a hot oven 190C/375F to warm through.
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What Do You Think?!
Scroll to the comments section and let me know what you think about the recipe. Did you try it? Did you adapt it? Did you love it?
More Easy Side Dish Ideas
Easy Corn Ribs (Corn Riblets)
- 2 ears Corn - shucked
- 1 tbsp Olive Oil
- ½ tsp Sea Salt
- ½ tsp Paprika
- Black Pepper - to taste
- 2 tbsp Grated Parmesan or Vegetarian Alternative
- ½ cup Mayonnaise
- 1 tsp Sriracha
- 1 tsp Honey - optional
- Sea Salt - to taste
- Preheat the oven to 425ºF / 210ºC
- Line a sheet pan with parchment paper for easier clean up.
- 2 ears CornOn a chopping board, very carefully cut the corn in half lengthwise, then into quarters, until you have 8 long pieces.
- 1 tbsp Olive Oil | ½ tsp Sea Salt | ½ tsp Paprika | Black PepperPlace them on the sheet pan, drizzle with olive oil and toss with the sea salt, paprika and black pepper, making sure each piece is coated.
- Bake for between 25 and 30 minutes until corn is tender and the 'ribs' are starting to curl.
- ½ cup Mayonnaise | 1 tsp Sriracha | 1 tsp Honey | Sea SaltWhile the corn is cooking, make the sriracha mayo by mixing together all the ingredients thoroughly in a small bowl.
- 2 tbsp Grated Parmesan or Vegetarian AlternativePull the corn out of the oven and scatter with the grated parmesan whilst still hot.
- Serve hot with the sriracha mayo dip.
This recipe was shared with the #cookblogshare community, which this week was hosted by Melissa Traub.