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The Best Corn Ribs, with 4 easy cooking methods: broiling, baking, air frying, and grilling. These corn ribs are smoky, sweet, charred, and buttery — guaranteed to be your new favorite summer corn side dish!
It’s not summer without a trusty corn on the cob recipe, and I am here to deliver with these ultra succulent, totally buttery (plant-based, of course!), and perfectly charred corn ribs!
If you’ve never tried corn ribs, get ready to have your socks knocked off! Because the ears of corn are cut into quarters, they curl when cooked, exposing the corn kernels in a way that makes them easier to eat and season. A hearty brush of savory seasonings (think paprika, garlic powder, and salt), a slathering of butter, and some chopped fresh herbs take these corn cobs to a place you may never return from!
Cutting corn ribs on your first try can be tricky, so I’ve done the hard trial and error work for you, sharing all my best tips in my illustrated “how to cut corn ribs” section below. Then, cook the ribs your preferred way — I share directions for broiling, air frying, baking, and grilling.
Serve the hot and juicy corn with fresh limes (fresh citrus brings the seasoning blend to LIFE!) and a simple red pepper aioli (recipe below) with any and all of your summer meals, from black bean burgers and mushroom sliders to tempeh tacos and vegan empanadas for simple summer mealtime perfection.
For more easy and versatile vegetable side dishes, check out my Roasted Sweet Potatoes, Air Fryer Carrots, and Roasted Beets and Carrots.
What Are Corn Ribs?
Also known as corn riblets, corn ribs are ears of corn that have been shucked and cut into quarters lengthwise before cooking. As they cook on the grill or in the oven or air fryer, they curl up and char, exposing the corn kernels in a way that makes them easier to season and eat. Not only does the corn resemble ribs, but you also eat the kernels off the cob (that’s right, the cob should not be eaten!) like you would ribs.
I prefer to season the corn ribs before and after cooking. Once the cobs have curled and the kernels have bloomed open, you can get all of the delicious and savory flavor in between the kernels, creating maximum flavor in each bite!
Ingredients
Corn on the Cob: You will need 4 ears of corn on the cob. Shuck them, being sure to remove the silky strands. You can use trimmed or untrimmed corn; choose the former for the easiest preparation.
Spices: Smoked paprika, garlic powder, and fine kosher or sea salt season the corn riblets recipe, adding a nutty and smoky flavor.
Nutritional Yeast: This budget-friendly vegan ingredient adds savory, cheesy flavor and a boost of nutrition (source). You will need 2 teaspoons.
Avocado Oil: One tablespoon of oil coats the corn ribs so the spice mixture can adhere to them and they don’t stick to the pan. You can also use another high-smoke point oil, like canola, grapeseed, or coconut oil.
Vegan Butter: A brush of melted butter and some of the spice blend adds richness and layers of flavor. If needed, you can swap melted coconut oil or regular butter.
Cilantro or Parsley: Chopped fresh herbs garnish the sweet corn ribs with a pop of green and light and fresh herbaceousness.
How to Cut Corn Ribs
It’s natural to be intimidated by the preparation process. But, thanks to these easy, no-fail steps, anyone with a sharp, strong knife and a cutting board can cut corn ribs:
- Parboil the corn. Boil the shucked corn for 3 minutes, then remove it from the water and allow the corn to cool before cutting.
- Trim the Ends. If not using pre-trimmed corn, trim off the pointed end of each corn cob.
Safety Tip
For extra stability, you can also trim off the bottom base of the corn. Also, use fresh corn for the easiest cutting!
- Cut the Cobs in Half. Stand a piece of corn upright on the cutting board and carefully cut down with a sharp knife, cutting it in half vertically. Keep your hand on the corn on the knife and the part of the corn above the knife.
- Cut into Quarters. When you have two halves, place the flat side down on the cutting board and slice lengthwise again. Repeat these steps with the remaining corn cobs, creating 16 corn ribs.
Safety Tip
Keep one hand on the knife and the other on the corn above the knife to keep your fingers safe!
Safety Tip
To make cutting easier slice the corn widthwise before quartering. This method will leave you with shorter pieces, which are easier to cut. See images below for an example.
How to Make Corn Ribs
Now that we’ve prepped the corn ribs, let’s cook them! Here’s how to do it:
- Make Seasoning. In a small bowl, combine the smoked paprika, nutritional yeast, salt, and garlic. Stir well until combined.
- Season Corn. Place the corn into a mixing bowl and drizzle with 1 tablespoon of avocado oil. Using tongs or your hands, toss the corn until coated. Then, sprinkle ⅔ of the spice mixture over the corn and toss again. Save the remaining spice mixture.
- Cook. Choose your preferred method (broil, bake, air-fry, or grill) to cook the corn rib recipe. I share more specific directions for each method below.
- Make Seasoned Butter. While the corn finishes up cooking, add melted butter to the small bowl of the remaining spice mixture. Stir well.
- Garnish and Serve. When the corn comes out of the oven, place it back in the mixing bowl and pour the melted butter mixture over it. Toss until coated in the spices and transfer it to a serving platter. Garnish the ribs with minced fresh herbs and serve with lime slices.
Cooking Methods
Multiple cooking techniques make this bbq corn ribs accessible in any kitchen setup! Here’s how to cook the corn on the cob ribs with four different methods. In all scenarios, you will know the corn is done when it is tender, curled, and charred.
- Broiling: Preheat the broiler on high. Spread the seasoned corn in an even layer on a broil-safe baking sheet. Place the rack about 6-7 inches from the heat. Broil the corn for 14 minutes, flipping it halfway through.
- Grilling: Grill the corn on a prepared charcoal or electric grill over medium-high heat for about 10 minutes.
- Air-Frying: For air fryer corn ribs, preheat the air fryer at 375°F for 5 minutes. Place the corn into the air fryer basket in an even layer and cook for 10-13 minutes. Cook in batches if needed.
- Baking: Preheat the oven to 375°F and line a baking sheet with parchment paper. Arrange the corn in an even layer and bake for 25 minutes, flipping the baked corn ribs halfway through.
Jenné’s Recipe Pro Tips
- Use a sharp knife. A dull knife makes the preparation process unsafe and much harder. Use a large, sharp, preferably full-tang knife — such as a chef’s knife or cleaver— to cut the corn ribs.
- Use oil with a high smoke point. The smoke point is the temperature at which the oil starts to smoke, adding an unpleasant flavor. Since these corn ribs cook at high temperatures, a high smoke point oil, such as avocado, grapeseed, canola, or coconut oil (melted), is best.
- Adjust the cooking time as needed. If your grill or broiler runs hot, you may need to flip or remove the corn ribs earlier than directed. Alternatively, you can reduce the heat if the corn cooks faster than directed.
Seasoning Variations
Add your own touch by making either of the following optional adjustments:
- Extra Spicy: Add a punch of heat by adding up to 1/2 teaspoon of cayenne or Aleppo pepper to the spice mixture.
- Tex-Mex: For a Mexican street corn-inspired variation on this recipe, season the corn ribs with nutritional yeast, salt, and 1 teaspoon each of paprika, cumin powder, and garlic powder. Swap chopped cilantro for the parsley and drizzle the finished dish with vegan sour cream.
- Check out my new cookbook, Vegan Vibes, for an incredible Gochujang Corn Ribs recipe!
Storage Directions
- Refrigerating: Leftover corn riblets keep refrigerated in an airtight container for up to 5 days. I do not recommend freezing them, as their texture can break down upon defrosting.
- Reheating: Warm the corn in a 300°F oven for 5-10 minutes or in the microwave on gentle heat until hot.
Frequently Asked Questions
You eat just the kernels on corn ribs, leaving the fibrous and hard-to-chew corn cob behind.
The smoky, savory, and buttery seasoning on these corn riblets makes them utterly delicious as-is. Still, you can serve them with vegan red pepper aioli (recipe below), cilantro pesto, or mango guacamole if desired.
More Delicious Corn Recipes
- Creamy Vegan Corn Chowder
- Zesty Black Bean and Corn Salad
- Corn and Peach Crostini
- Vegan Burrito Bowls
Corn Ribs
Ingredients
- 4 corn cobs, shucked
- 2 tsp smoked paprika
- 2 tsp nutritional yeast
- 2 tsp salt, fine kosher or sea salt
- 1 tsp garlic powder
- 1 tbsp avocado oil, or extra virgin olive oil
- 2 tbsp melted vegan butter, or additional avocado oil
- ¼ cup fresh cilantro or parsley, minced
- Fresh lime slices, for serving
Instructions
Cut the Corn Ribs
- Trim the pointed end of the corn (skip this step if you purchased already-trimmed corn cobs). Stand a piece of corn upright on the cutting board and carefully cut down with a sharp knife, cutting it in half vertically. Keep your hands on the knife and the part of the corn above the knife.
- When you have two halves, place the flat side down on the cutting board and slice lengthwise again. Repeat these steps with the remaining corn cobs, creating 15 corn ribs.
- To make cutting easier, parboil the corn for 3 minutes before slicing or slice the corn widthwise before quartering. The second method will leave you with shorter pieces, which should be easier to
Season the Corn Ribs
- In a small bowl, combine the smoked paprika, nutritional yeast, salt, and garlic. Stir well until combined.
- Place the corn into a mixing bowl and drizzle with 1 tablespoon of avocado oil. Using tongs or your hands, toss the corn until coated. Then, sprinkle ⅔ of the spice mixture over the corn and toss again. Save the remaining spice mixture.
Choose Your Preferred Cooking Method
- BROIL: Preheat the broiler on high. Spread the seasoned corn in an even layer on a broil-safe baking sheet. Place the rack about 6-7 inches from the heat. Broil the corn for 7 minutes. Remove from the broiler, use tongs to flip the corn, and broil for another 7 minutes, or until the corn is tender, curled, and charred.
- GRILL: Grill the corn on a prepared charcoal or electric grill over medium-high heat for about 10 minutes or until the corn is tender, curled, and charred.
- AIR-FRY: Preheat the air fryer at 375°F for 5 minutes. Place the corn into the air fryer basket in an even layer (you may need to do this in batches), and cook for 10-13 minutes, or until the corn is tender, curled, and charred.
- BAKE: Preheat the oven to 375°F and line a baking sheet with parchment paper. Arrange the corn in an even layer and bake for 25 minutes, flipping it halfway through. The corn is ready when it is tender, curled, and charred.
Finish and Serve
- While the corn finishes up cooking, add melted butter to the small bowl of the remaining spice mixture. Stir well.
- When the corn comes out of the oven, place it back in the mixing bowl and pour the melted butter mixture over it. Toss until coated in the spices and transfer it to a serving platter.
- Garnish the corn with minced fresh parsley and serve with a slice of lime.
Notes
- Refrigerating: Leftover corn riblets keep refrigerated in an airtight container for up to 5 days. I do not recommend freezing them, as their texture can break down upon defrosting.
- Reheating: Warm the corn in a 300°F oven for 5-10 minutes or in the microwave on gentle heat until hot.
- Use a sharp knife. A dull knife makes the preparation process unsafe and much harder. Use a large, sharp, preferably full-tang knife — such as a chef’s or boning knife— to cut the corn ribs.
- Use oil with a high smoke point. The smoke point is the temperature at which the oil starts to smoke, adding an unpleasant flavor. Since these corn ribs cook at high temperatures, a high smoke point oil, such as avocado, grapeseed, canola, or coconut oil (melted), is best.
- Adjust the cooking time as needed. If your grill or broiler runs hot, you may need to flip or remove the corn ribs earlier than directed. Alternatively, you can reduce the heat on either if the corn cooks faster than directed.
Red Pepper Aioli
Equipment
- 1 blender or food processor
Ingredients
- 1/2 cup vegan mayo
- 1 large roasted red bell pepper, from jar
- 1/4 cup chopped fresh dill
- 1 tbsp red wine vinegar
- 1 tsp cane sugar, optional
- 1 tsp freshly ground black pepper
Instructions
- Place all of the ingredients in a blender and blend until smooth.
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