Make these Easy Corn Ribs (corn Riblets) recipe. A go-to family summer side dish everyone loves and requests. Baked in the oven, grilled, or even made in the air fryer, this perfect bbq, or cook out dish you need to try.
Seasoned to perfection, these vegan corn on the cob ribs are fun to make and also easy to make! We make them for family get togethers and summer bbqs. They are gone so fast and everyone wants more.
Be sure to check out our other recipes like, Roasted Chili Corn Salsa, Mango Habanero Salsa, or Air fryer Smashed potatoes for fun side dishes that pair great with summer meals, cookouts, and barbecues.
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Corn on the cob- Buy fresh corn on the cob to make this recipe. This recipe tastes best during the peak summer months.
- Cooking oil- I often use avocado oil. You need to use oil in order to help crisp up the outside and help the seasoning stick.
- Smoked paprika- While traditional paprika works, smoked paprika gives it that extra smoky flavor. We tested this recipe with a variety of spices and smoked paprika was an instant must use.
- Garlic powder and Cumin-The combination of these two flavors really enchance the experience of this recipe.
- Oregano- A delicious dried herb that adds additional flavor without taking over the dish.
- Cayenne pepper- An optional spice that will add a little heat to make these spicy ribs.
See recipe card for quantities.
How to Make Corn Ribs
Use these process shots to help get the results you are wanting. The pictures can help with texture and be a visual guide for best results.
1.Cut the corn on the cob in half. Make sure to cut the entire cob.
2. Lay the half piece of corn and lay it on the cutting board. Cut it in half again.
3. Mix all the ingredients together to make the sauce.
4. Brush the sauce onto the corn then place on a parchment lined baking sheet.
3. Bake in the oven for at 375* F for 25 minutes. Line it on a parchment paper baking sheet for easy cleanup.
Hint: Make sure you use a sharp knife when cutting the corn. It will make it much easier and give you even pieces.
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Spicy - add chili pepper flakes or use cayenne pepper to mix in with the other spices to make a spicy version of this recipe.
- Deluxe - Make this a deluxe side dish by serving it with
- Kid friendly - Kids love corn on the cob and with this corn riblets, they can more easily eat this tasty meal.
- Hot Sauce- Drizzle with your favorite hot sauce like sriracha for some added flavor.
- Cotija and Tajin- Make this a Mexican street corn style dish by adding Cotija Cheese and Tajin Seasoning. Sprinkle these on after you cook them. It's a tasty additon!
- Cilantro-Serve with cilantro as an add garnish for both looks and taste.
- Sweet- To make this on the sweet side, make sure to use sweet corn.
You can easily air fry this recipe for quick and easy results. Simply make the recipe as directed but then place in a preheated air fryer instead of the grill or oven.
Cook for 10-15 minutes. Make sure to keep an eye on them as all air fryers cook differently. When they are the desired crispness, serve and enjoy!
Cut and prepare ahead of time. You can shuck the corn and cut the corn ahead of time to help with dinner prep. Just make sure to cook right before serving for best texture.
When reheating, use an air fryer to help get that day of taste you love.
Make these your own by adding your favorite seasonings. Don't be afraid to experiment with flavors. I found while recipe testing that I don't like them with crushed red pepper as much as I love adding cayenne pepper to the spice mixture
How To Serve Corn Ribs
Serve with our bacon wrapped chicken for a full summer meal. These dishes are both packed with flavor and compliment each other.
Make these for 4th of July or Memorial and Labor Day celebrations. It will add a tasty side dish to any main meal.
Store cooked Corn Ribs in the fridge for 3-5 days in an air tight container. When ready to eat again, heat in the microwave or try heating them in the air fryer to get that crispy texture again.
This recipe does not freeze well!
Cut the corn cob in half and then cut that half down the middle again to help you get even riblets. Make sure you get the cob with each cut and not just the corn kernels. It won't work without the cob.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with Corn Ribs (corn riblets):
Easy Corn Ribs (corn riblets)
- 2 ears of corn
- 1 Tablespoon cooking oil I used avocado
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon cayenne pepper optional, for spicy ribs
- Preheat oven to 375° F. Line a baking sheet with parchment paper and set to the side.
- Shuck the corn and remove the cornsilk. Cut the very end off of each end of the ear so you have a flat base to work with. Place the corn on a cutting board with the larger flat side down, then cut lengthwise. Place the corn pieces on the cutting board, flat sides down, then cut lengthwise again. This will give you four pieces per ear of corn.
- Mix together the oil and all the spices in a bowl. Use a pastry brush and coat the corn in the oil and spice mixture. Place on parchment lined baking sheet and bake for 25 minutes. The corn ribs will be juicy and bursting with flavor. For crispier corn ribs, bake an additional 5 minutes.
- Top with cotija, tajin, and/or cilantro, if desired. Enjoy!
- To Air Fry: Preheat air fryer to 400° and air fryer for 10-15 minutes, until desired crispness is achieved, flipping at minute 6.
- You can play around with spices to make them your own, but we highly recommend keeping the smoked paprika, it really levels up the ribs.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or air fryer for best results.
- We do not recommend freezing this recipe.
- Be liberal in spreading the sauce over the ribs. Feel free to let them marinate in the sauce for 15 minutes before baking for a more intense flavor.
To make this tasty side dish shuck corn on the cob and with a sharp knife cut into fourths. You cut directly into the cob, it will act as the bone. Season and grill, roast, air fry, or bake in the oven until tender and crispy.
Cut the cob in half. Then cut each half directly down the center again so you have 4 equals parts, including the cob.
They are just like a rib. They curl up like a rib, and you eat the juicy outside off the hard "bone".
A tasty side dish that resembles a meat rib but it's made of corn. Seasoned and cooked on the grill, oven, air fryer, or even smoked.
Just like a meat rib, you eat the corn rib holding the cob and eating the kernels. Don't eat the whole thing, just like you don't eat the entire cob when you have corn on the cob.
No! Do not eat the entire corn rib. You only eat the corn kernels, leaving behind the cob just like the traditional way of eating.