Corn Ribs – your new favourite way with corn

Corn ribs are a game-changing way to enjoy corn on the cob. By quartering the cob lengthwise, the heat causes the core to curl slightly, creating "ribs" that are fun to eat and maximize the surface area for seasonings and char.

 Important: The Safety First Cut

Cutting corn vertically can be dangerous because cobs are tough and round.

Stabilize: Cut the flat ends off both sides of the corn so it can stand upright.

The First Split: Stand the corn vertically on a sturdy cutting board. Position your knife in the center of the core and use a mallet or the heel of your hand to firmly tap the back of the knife through the cob.

The Quarters: Lay the halves flat-side down and repeat the process to create four long "ribs."

The Master Cooking Method

Air Fryer (Recommended)

Temp: 200°C (400°F)

Time: 12–15 minutes

Process: Toss ribs in oil and seasoning. Arrange in a single layer. Shake halfway through until the ends are charred and curled.

Oven Roasted

Temp: 220°C (425°F)

Time: 20–25 minutes

Process: Place on a parchment-lined baking sheet. Roast until golden brown and curled.

Deep Fried

Temp: 180°C (350°F)

Time: 3–5 minutes

Process: Fry until the kernels are golden and the cob has curved significantly. Drain on paper towels and season immediately.

3 Ways to Season Your Ribs

1. The OG (Mexican Street Corn Style)

The Rub: Olive oil, chili powder, smoked paprika, garlic powder.

The Finish: Slather with a mix of mayo and lime juice. Top with crumbled feta (or Cotija), fresh cilantro, and a dusting of tajin.

2. Miso Butter & Sesame (Umami Bomb)

The Rub: Melted butter mixed with 1 tsp white miso paste and a drop of honey.

The Finish: Toasted sesame seeds, sliced scallions, and a drizzle of Sriracha.

3. Smoky BBQ

The Rub: Brown sugar, dry mustard, onion powder, smoked paprika, and cayenne.

The Finish: A light brush of your favorite BBQ sauce in the last 2 minutes of cooking and a squeeze of lime to cut the sweetness.

Tips for Success

Freshness matters: Use fresh, juicy corn. Pre-shucked or older corn can become "chewy" rather than crispy.

Don't skip the oil: Even in the air fryer, a good coating of oil is what helps the kernels "pop" and the cob curl.

Serve hot: Corn ribs lose their signature "crunch" as they cool down.