Corn Ribs
I had to try these viral Corn Ribs, and now I totally get the hype! They’re fun, handheld, and smothered in creamy, zesty Mexican street corn flavor. Make a batch to share… or don’t. I won’t judge.
Why You Can Actually Trust My Recipe
Easy-to-Follow Instructions: I provide a clear, step-by-step method for safely and confidently cutting corn ribs.
Air Fryer & Oven Instructions: Whether you prefer using an air fryer or the oven, I’ve tested both methods and included detailed instructions for each.
Incredible Flavor: These are seasoned to perfection, offering a smoky, savory, and slightly spicy flavor with just the right balance in every bite.
Ingredients Needed
Corn: Pick medium-sized ears of corn; if they are too big, they will be harder to cut.
Sour Cream Swap: You can substitute the sour cream for Greek yogurt.
How to Make Air Fryer Corn Ribs
This corn ribs recipe took some trial and error, but I finally cracked the code! Scroll down for my easy cutting tips. They’re perfect with a grilled chicken BBQ dinner or a pasta salad lunch.
Remove Husk and Cut Corn: Remove the husks from the ears of corn, then cut each cob into four ribs. *Keep scrolling for my foolproof method to slice corn.
Make Sauce: In a small bowl, whisk together olive oil, garlic powder, smoked paprika, chili powder, salt, and pepper.
Coat in Sauce: Season corn by brushing the olive oil and spices mixture on each rib, allowing the sauce to get between the kernels.
Cook: Place in the air fryer basket, then cook at 400 degrees Fahrenheit for 10 minutes.
Make Elote Sauce to Coat Corn: In a small bowl, add mayonnaise, sour cream, crumbled cotija cheese, cilantro, lime juice, paprika, chili powder, garlic powder, salt, and pepper to taste. Then, stir to combine.
Coat and Serve: Brush the Elote sauce on each corn rib and/or serve on the side for dipping! Then, garnish with extra cotija cheese and chopped cilantro for the perfect finishing touch.
How to Cut Corn Cobs Like A Pro
Make Flat End: Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright.
Stand the Cob Up to Cut In Half: Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob.
Get Knife Threw the Cob: Once you secure the knife in the center of the corn rib, use a meat mallet or rolling pin to pound the knife through the rib.
Cut Into Fourth: Now, place each half flat-side down and cut each half in half again. Cut each cob into four ribs.
Corn Ribs in the Oven
Oven Instructions: Preheat the oven to 400°F, then follow instructions 1-3, and place the corn ribs on a baking sheet. Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!
Air Fryer Corn Ribs
Ingredients
Corn Ribs
2 corn on the cob¼ cup olive oil½ teaspoon garlic powder½ teaspoon smoked paprika½ teaspoon chili powder¼ teaspoon salt¼ teaspoon pepper
Elote Sauce
¼ cup mayonnaise¼ cup sour cream¼ cup crumbled cotija cheese2 tablespoons cilantro1 tablespoon lime juice¼ teaspoon paprika¼ teaspoon chili powder¼ teaspoon garlic powdersalt and pepper to taste
Instructions
Notes
Corn Ribs in the Oven
Preheat the oven to 400°F.
Follow instructions 1-3, then place the corn ribs on a baking sheet.
Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!
Store and Reheat: I recommend enjoying corn ribs right away! But if you have leftovers, keep them in a sealed bag in the fridge for 1-2 days. Reheat in the microwave or air fryer until warmed through!