This is a fun variation on fresh corn! Loaded with spices and flavour... and then add a dipping sauce!
What are these Corn Ribs I am seeing all over the place now? Well, you take fresh corn and quarter it into strips. Toss 'em in oil and spices, cook 'em with high heat, toss 'em in more butter and garlic and then dip 'em in a creamy sauce (if you like- not required but fun!).
These would be great for kids who may not eat a whole cob of corn. Not so much for those like my brother who would eat multiple cobs of fresh corn at a sitting!
They take a bit of extra prep time but they really are fun! Think of the as a delicious delivery mechanism for a ton of spices and dripping garlic butter!
The BBQ grill is the preferred method to get the slightly smoky char on the corn but you can a similar effect from the Air Fryer. The Oven will cook the rib with dry heat but they won't char and curl so much. However - the joy of these corn ribs is in the spices and butter mixes.
Air Fryer instructions vary by the type of Air Fryer. Some require preheating, others don't. Some are single layer configurations, mine has two grill trays. Go with the general guidelines for your machine.
These make a great side dish but you know what? They make an even better appetizer! My family likes to eat their corn on the cob on its own while it is hot and then attack the rest of the meal. A platter of these spicy, juicy finger-sized corn ribs with the Sriracha Dip = perfect summer appetizer. And - you can serve it straight off the grill! #cottagegenius!
BBQ Corn Ribs (Oven and Air Fryer instructions included)
Ingredients
- 4 ears fresh corn on the cob
- 3 Tbsps olive oil
- 2 tablespoon chopped parsley optional
Spices
- 1 ½ tsps garlic powder
- 2 ½ tsps smoked paprika can substitute regular paprika
- 1 teaspoon sea salt
- 2 tsps black pepper
Garlic Butter
- 6 Tbsps butter
- 1-2 cloves garlic minced See Note 1
Dipping Sauce - Optional but Recommended
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tsps sriracha
Instructions
Corn
- Read all corn instructions before starting. Use a good quality sharp chef knife and a sturdy cutting board. Quartering the corn cobs take a bit of effort so you don't want our cutting board wobbling around. Place a rubber mat or wet towel underneath the board if necessary to keep it in place.
- Remove husk and silk from corn. Use a sharp knife and a sturdy cutting board. Trim both ends so ends are flat. Cut corn vertically in half.
- Stand each corn cob half on its widest end. With a very sharp knife cut lengthwise down through the center of the cob. Stand each half round on its end and cut lengthwise down the in the middle again. Repeat until you have quartered each corn cob half vertically. (You cannot cut the halved cobs lying flat - I tried!)
- Remove any stray silk as you go.
- Toss the corn ribs in the olive oil in a large bowl. In a separate small bowl mix all the spices and toss the corn ribs with the spices.
- Melt the butter and garlic together.
- BBQ (recommended) - Heat BBQ on High. Lay ribs our individually over grill kernel side down. Grill 7-8 minutes. Turn ribs and cook sides 1 minute each.Oven- Heat oven to 375°. Bake ribs in single layer kernel side up for 25-30 minutes. (Ribs will not curl as much or get charred spots like they do on the BBQ)Air Fryer: (See Note 2) Spread corn ribs out in single layer, kernel side up. Air fry 10 minutes. Change trays front to back and switch trays at midpoint if you have 2 grills. Ribs should be starting to display some char. If not add a few more minutes.
- While ribs are cooking mix the Dipping Sauce ingredients if using.
- Transfer the hot ribs back to the spice bowl. Reheat garlic butter gently in the microwave and pour over the ribs. Toss to coat well.
- Serve with chopped parsley for garnish and sauce for dipping.
Connie Cinnamon
These will be on my next bbq menu!