I am obsessed with this corn ribs recipe, and you will be too. Slightly charred with a smokey, not spicy, dry rub. Dip these corn riblets in my sweet and spicy chili sauce for one incredible bite. This delicious recipe can make a great side dish or summer appetizer.
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If you aren't familiar with corn ribs, they are essentially fresh corn on the cob, cut into long quarters. When grilled, they curl slightly. You eat them just like a pork rib, discarding the "bone" or center of the cob.
They are a wonderful addition to any BBQ. I serve them alongside my smoked baby back ribs as a vegetarian option.
But they are so popular with the meat-eating crowd (thanks to their viral moment on Tiktok) that I always make extra.
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📖Why This Recipe Works
- Corn ribs need to be cut evenly. Follow my tips for a perfect cut every time.
- Just like with pork or beef ribs, our corn ribs have a dry rub. The main ingredient in our rub is smoked paprika. It gives a complex flavor without a blow your doors off spiciness.
- This recipe can be grilled or oven-baked, heck you can even smoke them for a few minutes if you want. But grilled is always my preference. Grilling the corn ribs gives you a perfect char.
🧾Ingredient Notes
- Corn- Fresh shucked, be sure to remove all the silk strands.
- Butter- You can also use olive oil or vegan butter for dairy-free but I find the spices stick to the corn better when you use melted butter.
- Chili Powder- For a slightly spicy but not overwhelming flavor, you can upgrade to ancho chili powder.
- Smoked Paprika- As mentioned before, smoked paprika isn't spicy but adds a depth of flavor that pairs with sweet corn.
- More Seasonings- Kosher Salt, Garlic Powder, and a smidge cayenne.
- Mayonnaise- You can sub Greek yogurt, sour cream, or even vegan mayo.
- Garlic Chili Sauce- This sauce isn't as spicy as sriracha if you substitute, reduce the quantity, and skip the hot sauce.
- Honey- I don't recommend using sugar as an alternative because it can make sauce gritty. Agave would be a better choice.
For garnishes, I like to use greenery like fresh cilantro, jalapeno slices, lime wedges, or scallions. If you want to add a bit of Mexican street corn flair also add a little bit of cotija cheese.
⏲️How to Cut Corn Ribs
Once you get the corn ribs cut into pieces, the recipe goes fairly quick. The hardest part is in the prep.
- Using a large knife cut the bottom of the stalk end (the thicker side), about ⅓ inch off at most.
- Carefully cut down through the core, rocking the knife back and forth. This might take a minute or so per piece.
- Lay the two halves flat and cut them in half again. Repeat with the other pieces of corn.
⏲️How to Make Corn Ribs
- Use a microwave to melt the butter. Add all the spices and salt. If you do a taste test it will be on the salty side. Some will drip off and when combined with the sweet corn it will be perfect.
- You can grill or bake your corn ribs.
- Whisk together all the dipping sauce ingredients. Season to taste with additional honey or hot sauce.
How to Grill Corn Ribs
Preheat your grill to 400°F over medium heat. Clean and lightly oil the grates to prevent sticking. Place the seasoned corn ribs cut-side down and grill for 8 minutes.
Flip to the other cut side. If using a charcoal grill, move the corn away from direct heat; for gas, reduce the heat to low. Continue grilling for another 6-8 minutes, until lightly charred and the ends begin to curl.
How to Make Corn Ribs in the Oven
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup. Arrange the corn ribs cut-side down in a single layer.
Bake for 12 minutes, then flip to the other cut side and bake for another 6-8 minutes. The corn should be lightly charred with the ends starting to curl. For extra char, switch on the broiler for 1-2 minutes at the end.
🥗What to Serve with Corn Ribs
Pair them with blue cheese burgers, my favorite bavette steak recipe, or grilled BBQ chicken thighs.
Complimentary sides include molasses baked beans, old-fashioned coleslaw, blue cheese potato salad, or this balsamic cherry tomato salad.
👩🏻🍳 Expert Tips
- Sharpen your knife before attempting to cut the corn cobs into riblets. Go slow and use a rocking motion if you get stuck.
- Before you get started cutting the corn into rib, preheat your oven or grill.
- Mexican Street Corn (elote- inspired)- Add 1 teaspoon of ground cumin to the rub and swap our avocado crema for the chili dipping sauce.
More Summer Sweet Corn Recipes
🌡️Storing Leftovers
You can make the dipping sauce up to 2 days in advance but the corn should be served fresh. You can cut the ribs ahead of time and cook within 4 hours of cutting.
Leftover ribs should be stored in an airtight container in the refrigerator for up to 4 days. Eat cold or reheat in the oven or microwave.
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📖 Recipe Card
Smoky Grilled Corn Ribs
Ingredients
- 4 ears of corn shucked
- 4 tablespoon unsalted butter melted
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- Sliced jalapenos, cilantro, cotija cheese, or scallions for garnish (optional)
Sweet and Spicy Chili Mayo
- ½ cup mayonnaise
- 2 Tablespoons garlic chili sauce
- 1 Tablespoon honey
- ½ teaspoon hot sauce
- ½ lime juiced
Instructions
- Using a sharp knife, cut the wide end of the cob (about ⅓ of an inch) to create a flat end. Stand the corn cob up on the flat end so it is vertical. Carefully cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Lay the cob halves flat with the center side down, cut in half lengthwise. Repeat with the remaining cobs. You will have 16 corn riblets in total.4 ears of corn
- Mix together the melted butter, spices, and salt. Brush the butter on the corn rib pieces.4 tablespoon unsalted butter, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon cayenne pepper
Grilled Corn Ribs
- Prepare a grill for medium heat and lightly oil the grates. Cook for 8 minutes and rotate the corn. Reduce the heat to low and cook another 6 to 8 minutes. The outside should be lightly charred and the ends curled in.
Oven Baked Corn Ribs
- Preheat the oven to 425°F. Cover the bottom of a baking sheet with parchment paper. Place the corn ribs on the baking sheet.
- Bake for 12 minutes and flip, bake an additional 6 to 8 minutes. The outside should be lightly charred and the ends curled in.
Sweet and Spicy Chili Mayo
- Mix together all the ingredients in a small bowl. Serve alongside the corn ribs, topped with garnishes.Sliced jalapenos, cilantro, cotija cheese, or scallions, ½ cup mayonnaise, 2 Tablespoons garlic chili sauce, 1 Tablespoon honey, ½ teaspoon hot sauce, ½ lime
Video
Notes
- The center of the corn cobs will be very tough. You need a sharp knife or a serrated knife to cut through.
- This recipe makes 16 corn ribs, enough for 3 main course servings.
- Sub vegan mayo if needed.
- If using sriracha cut the garlic chili sauce amount in half.
Equipment
Nutrition
Common Recipe Questions
Hold each end of the riblet (just like a pork rib bone) and eat the kernels as you would corn on the cob.
No, you do not eat the cob when eating corn ribs. The cob is the bone that holds the corn kernels which are the only part you eat.
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