Corn Ribs (+ How-To Video)

Oven-baked Corn Ribs are my newest vegetable obsession. Hands down the best way to eat corn on the cob!

This seasoned corn ribs recipe is fun family food, the perfect side dish for little kids and big kids too.

I have made my ribs in the oven rather than on the BBQ - I like to be able to regulate the temperature without the need to watch over them as they cook plus I have a tip for getting them a bit charred without the need for the BBQ.

I was inspired to make these ribs after a recent trip to the Barossa Valley. A plate of corn ribs was served as part of a group grazing-style lunch, and a straw poll at the end of the meal had the ribs as the most popular dish with everyone at the table.

Hmmmmm...food blogger brain kicks in...note to self - must make a corn rib recipe...

Corn ribs

Corn ribs (sometimes called corn riblets) is a cob of sweet corn that has been (carefully!) cut into quarters lengthways before it's then cooked.

Because these lengths of corn are thinner in diameter than a normal cob, they tend to curl as they cook - mimicking the curved shape of the bone in meat ribs.

Why you will love corn ribs

Apart from the shape making them great fun to eat, when the corn curls as it cooks it opens up the spaces between the individual kernels.

This means that any spices that you put on the ribs are able to get right into those spaces.

Once the ribs are cooked they are doused with butter and lemon juice, which soaks right into those gaps so you get succulent, juicy corn that you don't get with normal corn on the cob.

Finger-licking, eat-with-your-hands goodness - plus they are vegetables!!!!

What you need to make corn ribs

*Please see the recipe card below for exact quantities and detailed instructions

• fresh corn - I use pre-cut lengths (roughly 12cm/5") of corn available from the supermarket
• olive oil
• paprika
• garlic powder
• onion powder
• salt
• black pepper
• unsalted butter
• fresh lemon juice
• parmesan cheese
• parsley - optional (for garnish)

*Please see the recipe card below for exact quantities and detailed instructions

How to cut corn ribs

• Stable surface - put a wet dish cloth/tea towel under your chopping board for stability.
• Large sharp knife - super important! The centre cob can be tough to cut through and a sharp knife makes it much easier and safer.
• Shorter ribs - still curly and fun but much easier to cut safely!
• Work close - having your work surface (and the corn) close to your body will mean that you can use more of your body weight (rather than just strength) to give you downward pressure and control.
• Don't hold the corn below the knife blade - this might seem like a good idea to hold the corn steady but the corn doesn't cut in a smooth movement, as the knife goes through it's jerky and you risk cutting yourself.
• Cut the halves vertically too - you probably think (like I did) that putting the halves of corn flat side down on the bench to do the final cut would be easier - but trust me, it's not!
• Be patient - go slow and steady and don't expect perfection. Even the dodgy-looking ones will still taste great.

How to make corn ribs

*Please read section above "How to cut corn ribs" before proceeding.

1. In a small bowl, combine paprika, garlic powder, onion powder, salt and pepper and set aside.
2. Trim both ends of each cob to level the surfaces.

3. Stand the corn up on its widest end and centre your knife in the middle of the cob.
4. While holding the knife in one hand, place the flat of your other hand on the other side to put pressure on the blade then use a rocking, see-saw motion (tapping the corn on the bench to get through the tougher bits if you need it) to cut down through the corn.

5. Stand one of those cut halves on the board and repeat the process to get quarters.
6. Place corn in a large bowl. Drizzle with olive oil and toss to coat.

7. Gradually sprinkle over the spice mixture, tossing in between to coat well.
8. Place corn on a baking sheet lined with parchment paper and bake.

Top tips for the best result

• Don't worry if all your ribs don't cut into perfect quarters - that happens! I definitely got better the more I did. Just toss them in with all the rest - they still taste awesome.
• Want a little char on the corn without a BBQ? When the ribs are done, just pop the baking tray straight under the grill/broiler close (not too close!) to the element to give them a little extra colour.

Storage

Keep in an airtight container in the refrigerator for 2 - 3 days.

Reheat leftovers in the microwave.

Variations

• Lemon juice - substitute lime juice.
• Paprika - sub with smoked paprika.
• Parsley - use chopped fresh cilantro (coriander) or chives for an optional garnish.
• Swap parmesan for cotija cheese to give more of a Mexican street corn taste.
• Add chilli powder for a little heat.
• Up the garlic by adding a minced clove of garlic to the unsalted butter when you melt it.

Dipping sauce ideas

Here at home, we eat these corn riblets as a dinner side dish without a sauce (and I am an absolute sauce/gravy hog) because the melted butter added at the end makes them lovely and moist.

But if you are serving these as an appetizer or you just want a sauce, these two are my recommendations.

Sriracha Aioli - a garlicky mayo sauce with a little kick of heat - great with the sweet-tasting corn. This is the creamy sauce in the featured photo.

Gochujang Mayonnaise - a hot and slightly sweet combo using kewpie mayo.

Frequently asked questions

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