Corn Ribs Recipe

Corn on the cob served with dipping sauce.

Course: Appetizer

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: ribs

Calories: 47kcal

Author: Becky Hardin

These crispy, golden corn ribs are a delightful twist on traditional corn on the cob. They are seasoned with a flavorful blend of spices and baked to perfection, making them a fun and tasty snack or side dish.

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Equipment

Baking Sheet

Ingredients

2 tablespoons unsalted butter melted (¼ stick)
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon ground paprika
½ teaspoon garlic powder
½ teaspoon onion powder
3 ears fresh corn on the cob shucked and silks removed

Instructions

Preheat oven to 425°F and line a baking sheet with parchment paper. Set aside.
In a small bowl, combine the butter, olive oil, salt, paprika, garlic powder, and onion powder and mix well.
2 tablespoons unsalted butter, 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon ground paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder
On a large cutting board, cut each ear of corn in half lengthwise then cut in half again, about 2-inch-wide sections, creating "ribs."
3 ears fresh corn on the cob
Place the ribs on the prepared baking sheet, arranging them in a single layer, with the cut side facing down.
Brush the seasoned butter over each piece of corn.
Bake in the preheated oven for 30-35 minutes, or until the corn ribs are golden brown and crispy.
Remove from the oven and let them cool for a few minutes before serving.
Serve with butter, freshly chopped parsley, and the dipping sauce of your choice.

Notes

I typically recommend classic sweet corn or butter sugar corn for this recipe.
Gently pull back the top of the corn husk just enough to see the kernels. If they look plump and juicy, you’ve picked a good ear. If they look withered or deflated, choose another ear.
Sometimes the cobs are very tough and hard to cut. In this case, try boiling the raw corn cobs for about 10 minutes before cutting.

Storage: Store corn ribs in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition