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These corn ribs are such a fun way to serve sweetcorn – juicy, smoky and a little spicy. They curl up as they cook into little rib-style strips, with lovely golden edges. I’ve included instructions for the oven, BBQ and air fryer.
Nicky’s Notes
These corn riblets take corn-on-the-cob to a whole new level!
- They’re easier to manage than a whole corn cob – if you just want a nibble, you can stop at 2 (or six, or seven…)
- Having individual riblets gives you more surface area for the seasoning, which means extra flavour! The edges catch and crisp slightly as they cook, while the middle stays sweet and tender 😍
- They’re especially good as an easy vegetarian side that’s anything but boring!
I’ve tested these in the air fryer, oven and BBQ. BBQ is of course going to win every time for that bit of smokiness, but they all taste fantastic!
They curl up better in the air fryer (so long as they have enough room in the basket) or on the BBQ, but they still curl a little in the oven.
I like to par-cook the corn cobs before slicing. They’re so much easier to cut than raw corn cobs. It only takes a little longer, but it’s so worth it (yes, I did get my knife stuck in a raw corn cob. I learned my lesson fast).
Table of Contents
📋 Ingredients for corn ribs
***Full recipe with detailed quantities in the recipe card below***
The spices
Reduce or leave out the cayenne for a milder version, or add a pinch more if you like them with a proper kick.
Swap the smoked paprika or cayenne for Cajun seasoning or fajita seasoning, if you fancy changing the flavour.
🧑🍳 Abbreviated Recipe
***Full recipe with detailed steps in the recipe card below***
Boil the corn cobs briefly to soften, then cool and carefully cut into strips using a sharp knife on a stable chopping board. Toss with oil and smoky seasoning, then cook until slightly curled at the edges (see full instructions for different cooking methods)
Recipe Tips
- Microwaving can soften the corn too: Instead of boiling, you can microwave the corn cobs for a few minutes first to soften them slightly, which makes them easier to cut. Cool them under cold running water so they’re easier to handle before slicing.
- Use a sharp, heavy knife. A large chef’s knife gives you more control. Don’t use a small knife – it’s much harder and more dangerous.
I love a simple sriracha mayo (shown here ) for dipping.
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Pin ItLeftovers Guide
- Corn ribs are best served straight away, while they’re hot, juicy and slightly crisp at the edges.
- Leftovers can be cooled, covered and stored in the fridge for up to 2 days. Reheat them in the oven or air fryer until piping hot throughout. The microwave works too, but they’ll be softer and won’t have the same lightly crisped edges.
- I don’t recommend freezing them, as the texture of the sweetcorn can become watery once defrosted.
Corn Ribs Recipe
Ingredients
- 4 corn cobs
- 2 tbsp olive or avocado oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp dried parsley
- 2 tbsp salted butter , chopped into small chunks
Instructions
- Place the corn cobs into a pan of boiling water and simmer for 7-8 minutes (this softens the corn and makes it easier to cut). Then drain and run under cold water until cool.4 corn cobs
- Trim a slice off both the top and bottom ends of the corn so you have flat, stable surfaces. Stand the corn up on it's wider end, on a stable chopping board.
- Warning: Always use a stable chopping board and a sharp knife and keep your hands above the knife blade. There's a risk the corn could slip, so work carefully. You can cut full-length corn ribs, or if preferred, cut the corn in half, crosswise, first (to make 2 'mini' cobettes), then cut those into little corn ribs.
- Place the blade of a large, sharp knife directly in the center top of the cob. Carefully but firmly hit the spine of the knife with the palm of your hand—or gently tap it with a rolling pin—to wedge it into the cob. Always keep your hands above the knife.
- Cut through the corn using a rocking motion with your knife.
- Once you've cut all the way through, place both halves flat-side down onto the chopping board and slice in half lengthways, to you have 4 long corn ribs (or 8 mini corn ribs if you chopped the corn in half, crosswise, first).
- Repeat with the remaining corn cobs.
- Mix the oil, salt, pepper, paprika, cayenne, garlic powder and dried parsley together in a bowl.2 tbsp olive or avocado oil, 1 tsp salt, 1 tsp black pepper, 2 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp dried parsley
Air fryer method:
- Place the corn ribs kernel-side-up in the air fryer basket (you may need to work in two batches) and brush on the seasoned oil.
- Air fry at 200C/400F for 10-12 minutes, turning once, halfway through cooking, until golden and tender.
- Place the ribs in a serving bowl, top with the salted butter and serve.2 tbsp salted butter
BBQ method:
- Preheat the BBQ to medium-high (200-230C/400-450F)
- Brush the seasoned oil on each corn rib and place kernel-side-up in BBQ grill, over direct heat. Grill for 3 minutes, then turn and cook for 4-5 minutes, until lightly charred. The ribs should curl up using the BBQ method.
- Place the ribs in a serving bowl, top with the salted butter and serve.2 tbsp salted butter
Oven method:
- Preheat the oven to 200C/400F.
- Place the corn ribs kernel-side-up on a baking tray and brush on the seasoned oil.
- Bake for 20-25 minutes, until golden and tender.
- Place the ribs in a serving bowl, top with the salted butter and serve.2 tbsp salted butter
Notes
Can I boil and slice the corn ahead of time?
Yes, you can boil, cool (under cold running water), dry and slice the corn cobs up to 24 hours ahead. Pat them dry again, then store in an airtight container in the fridge. Don’t season until just before cooking, as salt can draw out moisture and make the kernels look a little wrinkly.Air fryer tip:
Don’t overcrowd the basket. Give the corn ribs space so the hot air can circulate and help them curl.Try finishing with extras
A sprinkle of grated parmesan, crumbled feta, fresh coriander/cilantro, lime juice, or a drizzle of spicy mayo is lovely! Nutritional info is approximate, per corn rib.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
🍽️ Serve with more BBQ favourites!
🍲 More Summer side dishes
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