Corn ribs are the food you didn’t know you were missing, and you can make them at home with simple ingredients and a few helpful tips. The flexible recipe can be air fried, grilled, roasted, or pan fried.
Corn ribs? When my husband and I noticed them on the menu at Basic Kitchen, a delightful restaurant in Charleston, South Carolina, last summer, we were intrigued.
What are they, we wondered?
The concept is much like baby back ribs, where you nibble the tender, seasoned meat off the succulent bone. In the case of the corn, the cob is quartered lengthwise, and a rub is applied.
Once cooked, you enjoyed the corn “ribs” just as you do pork ribs: pick them up with your fingers, dip them in sauce if desired, and pretend the corn is the meat and the cob is the bone.
The ribs don’t taste like pork, but they are delicious in their own right and offer a uniquely fun way to enjoy corn.
When I set out to replicate the recipe at home, I initially thought I’d have to scrap the idea. The cobs were simply too difficult to cut through.
Not willing to give up right away, I discovered the cobs were much easier to slice through when microwaved first. I experimented with different lengths of time and found that, in my microwave, two minutes per cob was perfect – enough to soften the cob but not fully cook the kernels.
It’s the same method I use to soften hard winter squash, which can be equally difficult to cut. For even cooking, I do microwave the corn one ear at time. You can cook several at a time – rotating every 30 seconds or so discourages hot spots – but I find it takes a little longer.
If you are struggling to cut through the cobs, return the corn to the microwave in 30-second increments until you can manage it. Make sure your knife is sharp too!
I’ve now served these ribs many times over, and they have garnered consistently high praise and multiple recipe requests. The restaurant served the corn ribs with Alabama white BBQ sauce, and since we liked the combination so much, I wanted to do the same. Think of it as what ranch or blue cheese dressing is to chicken wings.
The white BBQ sauce adds great flavor without overwhelming the sweet corn, and it has earned raves and recipe requests as well. It’s versatile too.
We’ve enjoyed the sauce as a condiment on all the usual meats (grilled chicken, flank steak, chicken wings, shrimp, and white fish), as a dip, on sandwiches and burgers, and even as a delicious dressing for coleslaw.
Following is a photo overview of the simple steps:
After softening in the microwave, trim the stem end to form a solid base.
Next, stand the cob on that end, and carefully slice through the center, keeping fingers out of harm’s way. The cob will still require a little muscle, but it shouldn’t be a struggle. I find this easier and safer than laying the cob on its side, where it is more likely to roll and the pressure of cutting can squish out the natural juices. A sharp knife is important too.
Note the dimpled look of the corn kernels in the photo above. This is because we got sidetracked on photo shoot day, and the corn sat on the counter for two hours after I microwaved it. 🤦♀️ But it still tasted good!
Finally, lay the flat end down and slice it in half again, lengthwise, to form four long quarters. I think it’s easiest to make a cut from the center and go through half the cob, and then spin it and cut from the center down through the other half.
If cutting through the whole cob as described above feels difficult, you can cut it in half to form two short cobs and then quarter those. You’ll end up with eight shorter ribs instead of four longer ones, and though they won’t curl as much when cooked, they will still taste great.
Brush the corn kernel all over with the spice mixture. Make sure to get some of the oil on the cob side too, as this will prevent them from drying out and discourage burning on the grill.
What is the best way to cook corn ribs?
The ribs we enjoyed at the restaurant were deep fried, although I typically air fry or grill them. They may be roasted in the oven or pan fried as well. Note that more curling takes place when air/pan fried or grilled as compared to baking.
The goal is a golden brown color or a very light char – just enough to caramelize the natural sugars but not so much as to dry out the tender, juicy kernels.
I’ve made the corn ribs many times now, coating first with my All Purpose BBQ Rub or Sazón Seasoning. Your favorite homemade or store-bought BBQ rub or Sazón packet may be substituted.
Alabama White BBQ Sauce is the dipping sauce we gravitate towards; it complements the corn ribs beautifully and was the way we first enjoyed them. A Classic BBQ Sauce, Cilantro Lime Crema, Smoked Paprika Aioli, or Avocado Sauce could be used instead. Just be aware that strong flavors have the potential to dominate the sweet corn.
When making a bigger batch and using an air fryer, cook the ribs in batches to avoid crowding them. Grilling or baking allows the recipe to be scaled up more easily. Of the two later methods, grilling is my preferred method.
When grilling, cook with the kernel sides down. As soon as you see some nice golden brown color, they’re done.
If you make this recipe, please comment and give it a 5-star review if you deem worthy. Your feedback is always appreciated! 💛
Corn RibsPrep Time: 10 minutes Cook Time: 10 minutesTotal Time: 20 minutes Yield: 2-4 servings
Make corn ribs at home with simple ingredients and a few helpful tips. The flexible recipe can be air fried, grilled, roasted, or pan fried.
Ingredients
- 2 large ears (or 3 small) fresh corn on cob, husked and silk removed
- 1 tablespoon + 1-2 teaspoons olive or avocado oil
- 2 teaspoons All Purpose BBQ Spice Rub or Sazón seasoning (or your favorite store-bought BBQ rub or Sazón)
- For serving: Alabama White BBQ Sauce (this is our favorite; other options include Classic BBQ Sauce, Cilantro Lime Crema, Smoked Paprika Aioli, or Avocado Sauce)
InstructionsQuarter the corn: I’ve tried various methods and found the best way to cut the corn is to first microwave each ear for 2 minutes. (Rinse the corn but don’t dry, and then microwave one ear at a time for even cooking. See notes in main post for additional details; the ears should not be fully cooked but softened just enough that you don’t have to struggle with the knife). When cool to the touch, cut off the stem end to form a flat base, and then stand the ear up vertically with the wide base flat on the cutting board. Cut in half, lengthwise, keeping fingers out of the way, and then lay the halves cut side down and slice in half again to form 4 long quarters. Initially standing the ear on end avoids squishing out the flavorful juices from the kernels, as can happen if the cob is laid flat; the ear can also roll this way.
If this method seems difficult, chop the cob in half to form 2 short ears first, so you’ll end up with 8 shorter ribs per cob instead of 4 long ribs. A shorter cob provides more leverage on the counter surface and less risk of slipping.
Season the corn ribs: Combine the spice rub and 1 tablespoon of the oil in a small bowl, and then brush all over the corn kernels. Once the kernels are coated, brush the cob sides too, adding the additional 1-2 teaspoons oil to the spice bowl as needed. Coating the cob sides will prevent the ribs from drying out or burning on the grill. You could also spray the exposed cobs with oil spray.
Cook the corn ribs:
Air Fryer Corn Ribs: Lay the corn ribs in a single layer on the air fryer basket, leaving some space between so air can flow around them. Air fry at 400ºF for 10-13 minutes, flipping them over after 6 or 7 minutes. Exact time will depend on air fryer; the corn should be lightly golden in spots.
Grilled Corn Ribs: Preheat the grill to medium-high heat and grill the ribs for 7-10 minutes, turning regularly and closing the lid between turns, or until golden but not charred.
Oven-Baked Corn Ribs: Lay the seasoned corn on a lightly greased baking sheet and bake in a preheated oven at 425ºF for 20 minutes or until tender and lightly golden. Oven-baked corn doesn’t curl as much as air-fried corn, but it will still taste great.
Fried Corn Ribs: If you plan to fry the corn, don’t season them first – add the plain chopped corn to the oil.
Add 1 inch of cooking oil to a wide, heavy-bottomed pan. Heat over medium-high heat until very hot but not smoking. Add the corn ribs, occasionally turning until the ribs are crispy, golden, and curled.
Remove the corn ribs from the oil and lay them on a paper towel-lined plate to drain. You may wish to use a second piece to blot the top of the corn as well. Toss the corn with the dry seasoning mixture (no additional oil required).
Serve and enjoy: Place the cooked ribs on a plate or platter and serve with dipping sauce. Optionally, you could drizzle the sauce over the ribs.
Notes & TipsPrep ahead: The corn may be cut and coated with the spice mixture, lightly covered, and kept on the counter for up to 1 hour prior to cooking.
Recipe can be scaled to accommodate any number of servings.
• Per ear of corn, use 1 teaspoon spice rub and ½ tablespoon olive or avocado oil.
• If using an air fryer and scaling the recipe up, cook in batches to avoid crowding the ribs. I find bigger batches are easier to grill.
If baking in the oven, the ribs tend to curl less and have less golden color. For a hint more color, you can undercook the corn and then broil for a minute or two, watching very closely so as not to burn.
Microwaving the corn: I find this step critical in terms of being able to more easily cut through the cob. (A sharp chef’s knife also helps.) Aim to cook the corn as briefly as possible, much like we do with winter squash. You’ll still need to make an effort, but the job will be safer and easier. Microwaving one ear at a time allows for more even cooking. If you’re preparing a big batch and this seems cumbersome, rotate the corn every 30-60 seconds to avoid hot spots, and add time, as needed, until you can more easily cut through the cob.
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- 2 large ears (or 3 small) fresh corn on cob, husked and silk removed
- 1 tablespoon + 1-2 teaspoons olive or avocado oil
- 2 teaspoons All Purpose BBQ Spice Rub or Sazón seasoning (or your favorite store-bought BBQ rub or Sazón)
- For serving: Alabama White BBQ Sauce (this is our favorite; other options include Classic BBQ Sauce, Cilantro Lime Crema, Smoked Paprika Aioli, or Avocado Sauce)
Quarter the corn: I’ve tried various methods and found the best way to cut the corn is to first microwave each ear for 2 minutes. (Rinse the corn but don’t dry, and then microwave one ear at a time for even cooking. See notes in main post for additional details; the ears should not be fully cooked but softened just enough that you don’t have to struggle with the knife). When cool to the touch, cut off the stem end to form a flat base, and then stand the ear up vertically with the wide base flat on the cutting board. Cut in half, lengthwise, keeping fingers out of the way, and then lay the halves cut side down and slice in half again to form 4 long quarters. Initially standing the ear on end avoids squishing out the flavorful juices from the kernels, as can happen if the cob is laid flat; the ear can also roll this way.
If this method seems difficult, chop the cob in half to form 2 short ears first, so you’ll end up with 8 shorter ribs per cob instead of 4 long ribs. A shorter cob provides more leverage on the counter surface and less risk of slipping.
Season the corn ribs: Combine the spice rub and 1 tablespoon of the oil in a small bowl, and then brush all over the corn kernels. Once the kernels are coated, brush the cob sides too, adding the additional 1-2 teaspoons oil to the spice bowl as needed. Coating the cob sides will prevent the ribs from drying out or burning on the grill. You could also spray the exposed cobs with oil spray.
Cook the corn ribs:
Air Fryer Corn Ribs: Lay the corn ribs in a single layer on the air fryer basket, leaving some space between so air can flow around them. Air fry at 400ºF for 10-13 minutes, flipping them over after 6 or 7 minutes. Exact time will depend on air fryer; the corn should be lightly golden in spots.
Grilled Corn Ribs: Preheat the grill to medium-high heat and grill the ribs for 7-10 minutes, turning regularly and closing the lid between turns, or until golden but not charred.
Oven-Baked Corn Ribs: Lay the seasoned corn on a lightly greased baking sheet and bake in a preheated oven at 425ºF for 20 minutes or until tender and lightly golden. Oven-baked corn doesn’t curl as much as air-fried corn, but it will still taste great.
Fried Corn Ribs: If you plan to fry the corn, don’t season them first – add the plain chopped corn to the oil.
Add 1 inch of cooking oil to a wide, heavy-bottomed pan. Heat over medium-high heat until very hot but not smoking. Add the corn ribs, occasionally turning until the ribs are crispy, golden, and curled.
Remove the corn ribs from the oil and lay them on a paper towel-lined plate to drain. You may wish to use a second piece to blot the top of the corn as well. Toss the corn with the dry seasoning mixture (no additional oil required).
Serve and enjoy: Place the cooked ribs on a plate or platter and serve with dipping sauce. Optionally, you could drizzle the sauce over the ribs.
Prep ahead: The corn may be cut and coated with the spice mixture, lightly covered, and kept on the counter for up to 1 hour prior to cooking.
Recipe can be scaled to accommodate any number of servings.
• Per ear of corn, use 1 teaspoon spice rub and ½ tablespoon olive or avocado oil.
• If using an air fryer and scaling the recipe up, cook in batches to avoid crowding the ribs. I find bigger batches are easier to grill.
If baking in the oven, the ribs tend to curl less and have less golden color. For a hint more color, you can undercook the corn and then broil for a minute or two, watching very closely so as not to burn.
Microwaving the corn: I find this step critical in terms of being able to more easily cut through the cob. (A sharp chef’s knife also helps.) Aim to cook the corn as briefly as possible, much like we do with winter squash. You’ll still need to make an effort, but the job will be safer and easier. Microwaving one ear at a time allows for more even cooking. If you’re preparing a big batch and this seems cumbersome, rotate the corn every 30-60 seconds to avoid hot spots, and add time, as needed, until you can more easily cut through the cob.
Alabama White BBQ SaucePrep Time: 5 minutes Total Time: 5 minutes Yield: ⅔ cup (recipe easy to double)
Alabama White BBQ Sauce is a tangy, creamy twist on traditional barbecue sauce that can be slathered on grilled chicken, pulled pork, fish, and burgers. It's an equally delicious dressing for coleslaw and dip for corn ribs, fries, and chicken wings!
Ingredients
- ½ cup (104g) mayonnaise
- 1½ tablespoons (22ml) apple cider vinegar
- ½ tablespoon (10g) honey
- 1 teaspoon (5g) Dijon mustard
- 1 teaspoon (5g) horseradish
- ¼ teaspoon each garlic powder, kosher salt, and fresh black pepper
- ⅛ teaspoon cayenne pepper (or more to taste)
InstructionsIn a small bowl, whisk the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use. The sauce will keep for up to 1 month.
Brush on chicken while grilling, use with fish or other meat, as a slaw dressing, in a pulled pork sandwich, on corn ribs, or as a dip for fries and chicken wings.
NotesNo Dijon? Feel free to use yellow mustard.
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Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!
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- ½ cup (104g) mayonnaise
- 1½ tablespoons (22ml) apple cider vinegar
- ½ tablespoon (10g) honey
- 1 teaspoon (5g) Dijon mustard
- 1 teaspoon (5g) horseradish
- ¼ teaspoon each garlic powder, kosher salt, and fresh black pepper
- ⅛ teaspoon cayenne pepper (or more to taste)
In a small bowl, whisk the ingredients together until smooth. Transfer to a jar with a tight lid and refrigerate until ready to use. The sauce will keep for up to 1 month.
Brush on chicken while grilling, use with fish or other meat, as a slaw dressing, in a pulled pork sandwich, on corn ribs, or as a dip for fries and chicken wings.
No Dijon? Feel free to use yellow mustard.