This innovative Air Fryer Corn Ribs recipe transforms traditional corn on the cob into savory, rib-like portions that are perfect for snacking or sharing. The air fryer cooks corn riblets in under 10 minutes, with a perfectly crispy and charred exterior while keeping the inside tender, juicy and sweet.
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As an avid air fryer user, I love experimenting with new recipes, and my latest discovery has blown me away. While I already adore Air-Fried Corn on the Cob, I recently stumbled upon CORN RIBS, and I can say I am hooked! The air fryer brings out a depth of flavor in the corn that I never knew existed. But I won’t lie to you – cutting the corn into ribs can be a bit tricky. However, once you taste these crispy, perfectly seasoned strips of corn, you’ll know that it was all worth it. I love how they are much easier to eat than traditional corn on the cob – no more awkward buttering and accidental corn kernels stuck in your teeth!
What Are Corn Ribs?
Corn ribs are essentially corn on the cob that’s been sliced into quarters, creating rib-like shapes that are perfect for snacking. When cooked in an air fryer, these corn ribs turn out crispy on the outside while staying tender and juicy on the inside. They’re a fun and delicious way to enjoy corn, and they make a great appetizer, side dish, or even a main course when paired with your favorite protein.
5 Pros of Air-Fried Corn Ribs vs. Corn on the Cob
- Air fryer corn ribs are much easier to eat – no more messily gnawing those kernels off the cob!
- Crispy Texture: By cooking corn ribs in an air fryer, you get a crunchy exterior that adds a satisfying crunch to each bite. This contrasts with traditional corn on the cob, which can sometimes be soggy or too soft depending on how it’s cooked.
- Even Cooking: With traditional corn on the cob, it can be challenging to cook each ear evenly, resulting in some kernels being overcooked while others remain underdone. The air fryer eliminates this issue by circulating hot air around the corn ribs, ensuring that each piece is cooked to perfection.
- Reduced food waste. Unlike corn on the cob, which can often get messy and result in half-eaten kernels, corn ribs have less chance of being abused. Every single juicy kernel can be enjoyed without any fuss. Plus, they are a great alternative if you don’t like to eat corn directly off the cob.
- There’s nothing worse than getting kernels stuck in your teeth after biting into corn on the cob. However, corn ribs eliminate the pesky need for flossing afterward. With each bite, you’ll be able to sink your teeth into juicy, flavorful ribs that won’t leave any kernels behind.
How to Cut Corn into Corn Ribs
I’m not going to lie, cutting raw cob of the corn can be a bit of a challenge, especially if you’re the first-timer and trying to get the full-length corn ribs. Though some recipes recommend cutting the entire 8-inch length of corn into ribs, I’m not going to suggest that. Let’s be real, who wants to spend their afternoon struggling with a knife and a piece of corn? Thankfully, there’s an easier way! I will share two methods that worked for me, without putting your fingertips at risk. Please scroll to see the pictures below.
1. Instead of slicing the whole corn into full-length ribs, cut the cob in half first. Not only is it much quicker, but it is easier to handle with less mess. Plus, it still looks just as impressive when plated. So why fuss with the extra steps when you can enjoy perfectly portioned corn riblets?
2. If you’re still struggling to cut through the cob, pop the cob in the microwave for two minutes to soften it up. This will help to soften the cob and make it easier to cut. Just be sure to allow the cob to cool for a few minutes before slicing to avoid any potential burns.
Instructions
Prep the Corn. Peel back the husks and remove all the silk from the corn. Wipe the corn dry with paper towels ensuring it is dry and not slippery, picture 1. Using a sharp knife, carefully cut off the top end and stem end of the cob to create a flat surface for stability. Please see image #1 above.
Cut each ear in 2 halves across, picture 2.
Once halved, stand the ear of corn upright on its now flat end and begin slicing downwards from the top to the bottom, picture 3. Take your time with this step, as precision is key.
Now repeat the process with both halves, creating quarters (approximately 4 inches) that we’ll use for air frying, picture 4. Be sure to use a sharp knife and exercise caution, as cutting through the cob can be tough.
Season the Corn Ribs. Once you’ve cut the corn into riblets, it’s time to season them. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and pepper. Use a brush to generously coat each piece of corn with the seasoning mixture.
Air Fry. Preheat your air fryer to 380°F (190°C). Place the seasoned corn ribs in the air fryer basket in a single layer, ensuring they’re not overcrowded. Cook for 10 minutes, flipping halfway through, until the corn ribs are golden brown and crispy. Depending on the size of your air fryer, you may need to cook them in batches. I cooked in my Ninja 6-in-1 Air fryer, which comfortably fit about 20 corn ribs.
Serving Suggestions
Once cooked, remove the corn ribs from the air fryer and transfer them to a serving platter. I enjoy my air fryer corn ribs with melted butter or dipped in Spicy Chipotle Mayo. I serve it with Air-fried Pork Ribs or Air Fryer Chicken Wings.
Add chopped parsley for a fresh, vibrant touch, or grated parmesan for a savory finish. You can also sprinkle a bit of lime juice for a zesty kick.
Leftovers
Place the leftover corn ribs in an airtight container or a resealable plastic bag. Keep them in the fridge for up to 5 days. You can also freeze them for up to 2-3 months. Reheat in the air fryer for 2-3 minutes until warm and crisp. The next time you’re enjoying your deliciously juicy corn ribs, you’ll be grateful for having taken the time to store them the right way.
More Air Fryer Recipes You’ll Love
- Crunchy Pasta Chips
- 4-Ingredient Cheese Biscuits
- Bacon-Wrapped Chicken Bites
- Air Fryer Whole Chicken
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Crispy and Juicy Air Fryer Corn Ribs
Ingredients
- 3 ears fresh corn on the cob Peel back the husks and remove the silk
- 1 Tablespoon Extra virgin Olive oil Or spray oil
- 1 Teaspoon Salt and pepper to taste
- 1/2 Teaspoon Smoked paprika
- 1 Teaspoon Garlic powder
- 1 tablespoon butter salted or unsalted, as per your choice
- 1 teaspoon chopped fresh parsley to garnish
Instructions
- Prep the Corn. Peel back the husks and remove all the silk from the corn. Wipe the corn dry with paper towels ensuring it is dry and not slippery, picture 1. Using a sharp knife, carefully cut off the top end and stem end of the cob to create a flat surface for stability. Please see image #1 in the collage.Cut each ear in 2 halves across, picture 2.Once halved, stand the ear of corn upright on its now flat end and begin slicing downwards from the top to the bottom, picture 3. Take your time with this step, as precision is key.Now repeat the process with both halves, creating quarters (approximately 4 inches) that we’ll use for air frying, picture 4. Be sure to use a sharp knife and exercise caution, as cutting through the cob can be tough.
- Season the Corn Ribs. Once you’ve cut the corn into riblets, it’s time to season them. In a small bowl, mix together the olive oil, smoked paprika, garlic powder, salt, and pepper. Use a brush to generously coat each piece of corn with the seasoning mixture.
- Air Fry. Preheat your air fryer to 380°F (190°C). Place the seasoned corn ribs in the air fryer basket in a single layer, ensuring they’re not overcrowded. Cook for 10 minutes, flipping halfway through, until the corn ribs are golden brown and crispy. Depending on the size of your air fryer, you may need to cook them in batches. I cooked in my Ninja 6-in-1 Air fryer, which comfortably fit about 20 corn ribs.
