Corn Ribs Recipes

HOW TO MAKE SPICY CORN RIBS (CORN 'RIBLETS')

Steps:

• I've tried various methods for this and found the best way to cut the corn is to stand it up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.Doing it vertically removes the risk of squashing any of the kernels and it rolling away as you chop.If you're nervous, then I suggest chopping the cob in half, so you'll end up with 8 pieces per cob. The cob being shorter to cut through means more leverage on the counter surface and less risk of accidents.
• Prepare the seasoning by combining all of the spices and oil in a small bowl and mixing well.Then brush the seasoning over the chopped corn.
• Lay the corn ribs in a single layer in your air fryer basket, with a little space between each so the air can flow.
• Cook the corn in an Air Fryer at 375ºF/190ºC for 12-15 minutes, optionally flipping them over at 7 minutes. If you prefer crispier results, then cook for the longest time (I did 15).
• Lay the seasoned corn on a parchment-lined baking tray and bake in a preheated oven at 375ºF/190ºC for between 25-30 minutes.
• The oven-baked corn doesn't curl as quickly/easily as air-fried- this is normal. You may want to increase the time slightly if you want them super crispy and curly.
• If you plan to fry the corn, then don't season them first - add the plain chopped corn to the oil.Add around 1cm (or 1/2-inch) of cooking oil to a wide, thick-bottomed pan/wok.
• When the oil begins to smoke, add the corn ribs, occasionally turning until the ribs are crispy, golden, and curled up.
• Remove the corn riblets carefully from the oil and lay them on kitchen paper to drain. I like to use a second piece to blot the top of the corn too.
• Then gently toss the corn with the dry seasoning mixture (no oil required).
• Meanwhile, as the sweetcorn cooks, prepare the chili mayo and garnishes. Once baked, top and serve!

GRILLED BARBECUED CORN RIBS

Steps:

• For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.
• For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.
• For the corn ribs: Using a large chef's knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.
• Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.
• Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.
• Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.

EASY AIR FRIED CORN RIBS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) for 7 minutes.
• Meanwhile stand corn cobs on the end, and with a sharp knife (I used a wüsthof nakiri) cut each ear down the middle. Place corn cob halves flat on a cutting board and cut in half lengthwise (you will get a total of 4 'ribs' per ear of corn).
• Spray each corn rib with non-stick spray. Sprinkle 2 tablespoons of seasoning over the 16 corn ribs.
• Air fry corn ribs in batches for a total of 12 minutes. Remove from air fryer.
• Drizzle crema con sal over corn 'ribs' and sprinkle with cotija cheese and remaining seasoning. Garnish with chopped cilantro.

AIR FRYER CORN RIBS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
• Whisk olive oil, chili powder, garlic powder, and black pepper together in a bowl until smooth. Brush onto both sides of each rib and place in the air fryer basket.
• Air fry for 12 minutes, flipping halfway through the cook time.
• Meanwhile whisk mayonnaise, lime juice, and hot sauce together until thoroughly combined.
• Transfer corn ribs to a serving plate. Drizzle sauce over the ribs and top with cotija cheese and cilantro.