Corn Ribs

      Corn ribs deliver an unbeatable eating experience! The juicy, seasoned kernels combined with rich garlic butter explode with flavor in every bite, something you just can’t achieve with whole corn cobs. Whether served as a standout appetizer or a delicious side, they’re perfect for the BBQ or easily made in the oven!

Corn Ribs:

     Corn ribs get their name from their rib-like shape and the way they’re eaten, just like ribs! Though they gained popularity a few years ago, I only recently discovered them, and let me tell you, this is one food trend that truly lives up to the hype.

Why Corn Ribs Are So Good:

      Beyond the fun shape, the real magic happens when the corn cooks. The kernels slightly open up, allowing the seasoned garlic butter to seep deep inside, something you don’t get with a whole cob. Every bite bursts with juicy, buttery, garlicky goodness!

*Just a heads-up, you don’t eat the cob! It’s there to hold all that incredible flavor while you bite off the kernels. Think of it as a built-in flavor delivery system!

About these Particular Corn Ribs:

      Many recipes take a light approach, simply brushing or sprinkling oil and seasoning over the corn ribs. I tried it that way… but honestly? It felt underwhelming for a dish with so much potential.

And let’s be real, cutting corn isn’t exactly effortless (trust me, I’ve learned from experience!). So if I’m going through the trouble of slicing these, they need to be worth it.

That’s why these corn ribs get the full treatment: generously coated in bold spices (it might look like too much, until you take that first bite), then cooked until the kernels bloom open like flowers and soak up a final hit of garlic butter.

Flavor before and after cooking? That’s the secret to making them outrageously good. I promise, once you try them, you’ll be hooked!

Ingredients:

Corn Ribs:

• 4 whole corn cobs
• 3 tbsp extra virgin olive oil
• 2 tbsp parsley or coriander/cilantro, roughly chopped (optional garnish)

Seasoning:

• 1 ½ tsp garlic powder
• 2 ½ tsp smoked paprika (or regular paprika), plus extra for garnish if desired
• 2 tsp cooking/kosher salt
• 2 tsp black pepper

Garlic Butter:

• 50g (3 tbsp) unsalted butter
• 1 garlic clove, finely minced

Instructions:

      After struggling more times than I’d like to admit with cutting corn ribs (seriously, how did that girl on TikTok make it look so easy?!), I’ve finally figured out the safest and most effective method, no brute force required!

(By the way, that TikTok girl didn’t actually show herself cutting them… just saying! #Suspicious)

Cutting Corn Ribs:

      If this is your first time making corn ribs, don’t stress if some pieces end up crooked or break apart. Even after plenty of practice, I still get a few that aren’t perfect. But honestly, it doesn’t matter, they’ll still taste incredible!

1-How to Cut Corn Ribs (Safely!)

• Knife : Use a large, sharp knife. Don’t even attempt this if your knife is blunt! A slipping blade is way more dangerous than a tough cob. No corn rib is worth risking your fingers!
• Non-slip cutting board : Always put a damp cloth or grip mat under your board to keep it steady. It’s a habit I never skip when chopping anything!
• Trim the ends : Cut off the top and bottom of the corn to create a stable base. This makes it easier to stand upright and cut straight down. Trust me—trying to cut through a wobbly, pointy cob is a nightmare. Lesson learned! 

2-How to Cut Corn Ribs

• Bang the knife to cut down : Stand the corn upright. ⚠️ DO NOT HOLD IT with your hand under the knife! The blade can jolt as it slices through, and you do not want your fingers anywhere near it.
• Hold the knife firmly with one hand, then use your other hand to tap it down so the blade catches at the top. Keep tapping to help guide it straight through the middle of the cob, making small adjustments as needed.
• Cut into quarters : Take one half of the corn, stand it upright again, and cut it in half lengthwise.

💡 Thinking it’d be easier to lay the corn flat and cut? I tried. It’s not. But feel free to prove me wrong!

3-Congratulations! You Just Made Your First Corn Rib! 

Too tricky? Ended up with broken or uneven pieces? Who cares!  It’s still going to taste incredible. But if cutting is proving too difficult, here’s a trick that might help:

4-Easier Method

Shorter pieces are easier to cut. Try slicing the corn in half first, then standing each piece upright and quartering it. This reduces breakage and makes cutting more manageable.

Seasoning & Cooking Corn Ribs:

1. Season the corn : In a large bowl, toss the corn ribs with oil to coat them evenly. Gradually sprinkle in the seasoning as you mix, ensuring every piece is well covered.
2. Prepare the garlic butter : Melt butter in a small pan over low heat, then stir in the garlic for about 20 seconds. Keep the butter warm and pourable while you cook the corn, I usually just set it on the side of the grill.
3. Cook the corn : Heat your BBQ to high. Place the corn ribs kernel-side down and grill for 6 to 8 minutes until they develop some charred spots. Watch them curl into their signature rib shape!
4. Flip and cook the cut sides : Turn the ribs onto their cut sides and cook for just 1 minute per side. These surfaces hold a lot of flavor, so don’t skip this step, everyone will be savoring the buttery goodness!
5. Coat with butter : Transfer the cooked corn ribs back to the bowl, drizzle with the garlic butter, and gently toss with a rubber spatula to coat them evenly.
6. Serve : Arrange the corn on a serving platter, garnish with parsley or cilantro, and add an extra sprinkle of paprika if you’d like. Enjoy!

Sauce for Corn Ribs:

As I mentioned earlier, this method of cooking corn allows the cobs to soak up all that seasoned garlic butter, making every bite incredibly flavorful. So if you’re serving these fresh and hot, there’s really no need for a sauce.

That said, if you are a sauce lover (I get it!), or if you’re prepping a big batch in advance and want to add an extra touch, here are some great sauce options:

• Creamy Sriracha Dipping Sauce : A mix of mayo, yogurt, and sriracha (or ketchup) for a creamy, tangy kick. The yogurt adds a nice freshness that balances out the rich butteriness of the corn. (Recipe in the notes!)
• Avocado Sauce : A perfect match for the seasoning on these corn ribs. Plus, corn + avocado 
• Plain Ketchup : A classic option, or go for Aussie-style tomato sauce.
• Chipotle Mayo : Blend chipotle in adobo with sour cream and mayo. Add a squeeze of lime and a pinch of salt to taste.
• Thousand Island / Marie Rose : A creamy, tangy sauce that works surprisingly well with the smoky flavors of the corn.