Tasty Corn Ribs

Oven roasted Corn Ribs are crispy, juicy, and packed with smoky, buttery goodness. As they roast, the corn naturally curls into rib-like strips while developing beautifully charred edges and a lightly caramelized sweetness. Finished with savoury seasoning and served alongside a creamy honey mustard dip, they make a fun side dish or appetizer for summer gatherings.

If you’re like me, you never get tired of dreaming up corn recipes during corn season. Try them paired with farmer sausage and chanterelle mushrooms in a Sweet Corn Chowder, or buy a whole sack of fresh corn from a nearby farmer and freeze the golden kernels to enjoy during the winter.

Tasty Corn Ribs

By now you may have seen recipes for corn ribs all over social media. This summer side dish recipe went viral on Tik Tok for a reason! They’re fun to eat, full of smoky, sweet, spicy flavour, and relatively simple to make. These little flavour bombs are guaranteed to be a hit at your next backyard barbecue or family gathering.

Sure, you could always coat whole corn cobs in spices and roast them on a grill but where’s the fun in that?! It takes a little more effort to cut the corn and roast it but once it’s done, the little ribs will be flying off the serving platter.

These sweet spicy ribs are great on their own, but I’ve included a quick dip recipe which makes them doubly addictive. PS: If you swap the unsalted butter for extra virgin olive oil and skip the dip they make a great vegan picnic option.

How to Choose Fresh Corn

The flavour of this recipe depends on the quality of the corn. Follow these tips to ensure you buy the sweetest, freshest corn:

1. Check for tight fitting, bright green husks. Avoid any loose, dry, or pale-yellow husks. Green mean fresh!
2. Look for silk tassels that are sticky, brown, and damp to the touch. Avoid cobs where the silk is dry, black, or slimy.
3. Gently squeeze the cob. It should be filled out and feel firm to the touch without any soft spots.
4. Check the cut stem end. If it’s dry and brown, it’s been sitting a while. It should be pale green, indicating it was recently harvested.

Ingredients for Corn Ribs

For this corn ribs recipe, you’ll need a large mixing bowl, a small bowl, measuring spoons, a sharp knife, a cutting board, a large pot, a baking tray, and parchment paper.

• Unsalted Butter
• Garlic Powder
• Cayenne Powder
• Paprika Powder
• Salt
• Cumin Powder
• Black Pepper
• Parmesan Cheese
• Corn
• Honey
• Greek Yogurt
• Mustard Sauce or Dijon mustard
• Parsley

Feel free to experiment with your own combination of spices or to adjust the quantities of those in this recipe. The cayenne powder will have quite a kick, so use less for a milder flavour. Remember the Greek yogurt dip will also have a pleasant cooling effect.

Use unsalted butter (or extra virgin olive oil) and adjust the seasoning using salt and freshly ground black pepper. Use sweet, spicy, or smoked Paprika depending on your preference and finely grated REAL Parmesan Cheese.

For the dip, use full fat plain Greek yogurt (or sour cream) and stir in liquid honey (or heat up solidified honey before adding to the dip). Use Dijon mustard (or your favourite mustard) and add chopped fresh parsley or your favourite herb.

How to Make Corn Ribs

To begin this corn rib recipe, preheat the oven to 375°F (190°C) then line a baking tray with parchment paper.

Next, combine garlic powder, cayenne powder, paprika powder, salt, black pepper, cumin powder, Parmesan cheese, and melted butter together in a large mixing bowl. Mix until well combined.

Preparing the Corn

For your own safety, use utmost caution when cutting the corn cobs into quarters. Use a sharp knife, a cutting board, and hand protection (like an oyster glove) if you have it. Start by cooking the corn in salted boiling water for 10-15 minutes, then cut the ends off each corn cob.

Pro tip: If the corn cobs are extra large, cut corn in half, then into lengthwise quarters and enjoy them as corn riblets.

It is easier to stand the corn upright and use a sharp knife to slowly and CAREFULLY cut the cob in half lengthwise, then cut the halves again to create the corn ribs. 

Add the corn ribs to the seasoning mixture and toss until evenly coated.

Roast and Serve

Arrange the corn ribs in a single layer on the parchment lined baking tray. Bake at 375°F (190°C) for 20–25 minutes, or until the corn is tender and the edges are golden brown. Note: Roasting time may vary according to how long the corn was boiled.

Remove from the oven and let cool slightly.

Garnish the warm corn ribs with extra chopped parsley or cilantro and serve with lemon slices or a squeeze of lime juice and the honey mustard yogurt dip on the side.

Storing and Reheating Leftovers

Allow cooked corn ribs cool to cool completely to room temperature before storing. Packing them hot traps steam, which turns the crisp edges soggy. Store them in a single layer (or separated by parchment paper) in an airtight container or a heavy-duty zip-top bag.

Corn ribs will keep well in the fridge for 3 to 5 days. Freezing is not recommended.

To regain that ideal caramelized, slightly crisp texture, dry-heat methods are best. Avoid the microwave, if possible, as it will make them rubbery and soft! Reheat in a single layer in an air fryer preheated to 375 F for 3-5 minutes (or until reheated and crisped).

Or place on a parchment lined baking sheet and reheat in a 400 F oven for 8-10 minutes.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Tasty Corn Ribs recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!