Corn ribs are a top-notch eating experience!! Seasoned juicy corn kernels and garlic butter bursting in your mouth with every bite in a way you’ll never get with whole corn cobs. Epic app or side dish, ideal for the BBQ or make these in your oven!
Corn ribs
Named as such because of the rib-like shape and the manner in which it is eaten (like ribs!), corn ribs are apparently a food trend that went nuts a couple of years ago. I’m so unfashionable when it comes to anything – food, fashion, or otherwise – I didn’t even realise this was a trend until I started writing this post today and did my usual obligatory Google research!
Also, truthfully, I find most food trends disappoint. This one, however, did not!
Why corn ribs are so good – It’s so much more than just the novelty factor of the curled corn. The beauty of cooking corn this way is that the kernels open up in a way they never do when you cook whole corn on the cob. So you can get your flavour of choice (seasoned garlic butter, in my case) to seep all the way into the cob. Which means every time you take a bite of corn kernels you get a squirt of the flavourful garlic butter in your mouth as well. It’s just insanely delicious!!
* Just to clarify, after a number of reader messages, you do NOT eat the cob! It gets soaked in the seasoned garlic butter and you sort of suck it out when you bite the kernels off the cob. It’s a delivery vehicle for flavour, not part of what you eat!
About these particular corn ribs
A lot of recipes seem to sparingly brush or sprinkle the corn ribs with oil and seasoning. I tried…but personally found it lacking and seemingly unworthy for a dish with such great eating potential.
Also, I’m not going to lie – cutting the corn takes more effort than slicing bread. (Read my steps, learn from my mistakes!). So if I’m cutting corn ribs, then the end result needs to be worth it!
So in the spirit of extra amazing-ness, these corn ribs are tossed in a generous amount of spicing (it will seem like too much – until the first bite), cooked (BBQ or oven) then doused in garlic butter which seeps into the kernels that open up like flowers as the corn ribs curl up.
Flavour before and after cooking makes it exponentially good. I promise you, this is worth making. I’m absolutely addicted!
What you need for corn ribs
Here’s what you need to make corn ribs. Firstly, corn. Yes, corn! 😂
Whole corn on the cob. At its prime in summer, albeit the mild climate here in Australia means we get good corn year round, and generally for very good value too.
And for all the flavour…
Seasoning – smoked paprika (or plain), garlic powder, salt and pepper. For tossing the corn. There’s a generous amount for the amount of corn because so much of it gets stuck on the cut side of the corn! Trust me on this. You want a LOT of seasoning!
Garlic and butter – for dousing at the end. Dream of all that butter seeping in between the kernels….
Parsley, coriander/cilantro, chives or something else green finely chopped, for optional garnish.
How to make corn ribs
After suffering through more corn rib cutting grievances than I care to confess (how did that tiny girl cut those corn ribs on TikTok??🤯), I think I’ve figured out the easiest and safest method that doesn’t call for brute strength.
(PS That tiny girl did not show cutting her own corn ribs on TikTok… #cynic!)
Cutting corn ribs
Heads up – If you’re a first timer, you’ll probably end up with some crooked and broken pieces. I’ve had considerable practice and I still end up with broken ribs every now and then. So what? Still delicious! 🙂
Knife – Use a large sharp knife. Don’t attempt this recipe if your knife is blunt! The risk of the knife slipping as you cut the corn is just too great. Not even corn ribs are worth losing a finger for!
Non-slip cutting board – Put a wet cloth or similar under your cutting board to ensure it does not move. I always have a wet chux under my cutting board before cutting anything. First thing I do when I walk into the kitchen!
Trim ends – Cut the base and end off the corn. This will create a stable flat base to stand the corn upright. And it’s easier to cut straight down if you create a flat top to start the knife on, rather than a pointy end. Trial and error discovery. 🙂
Bang knife to cut down – Stand the corn upright. ⚠️ DO NOT HOLD THE CORN with your hand under the knife. This is dangerous as the knife jerks down through the corn as it cuts down. Again – a corn rib is not worth your finger!!
Hold the knife with one hand then use your other hand to hit the knife so it catches on the top of the corn. Then keep banging the knife to make it move down the middle of the corn, guiding it and making little adjustments if needed to keep it on track to cut straight down the middle.
TIP: The sharper your knife and fresher the corn, the easier it is to cut straight and without the corn breaking.
Cut into quarters – Take one half of the corn. Stand it upright, then cut it in half.
PS I know you’re thinking “gee, surely it’s easier if you lie the corn cut face down then cut in half!”. It’s not. Go ahead and give it a try. I certainly did!
Congratulations! You’ve just cut your first corn rib! 🎉
Too hard? Broken / wonky corn? So what? 🙂 It’s still going to be delicious! But if it’s proving too hard for you, try the easier method in step 6 below.
Easier method – It’s easier to cut corn into ribs if they are shorter. So cut the corn in half, stand it upright, then cut into quarters using the method above.
Seasoning & cooking corn ribs
Season corn – Using a large bowl, toss the corn ribs with oil first. Then sprinkle over the seasoning progressively as you toss. This helps coat the corn more evenly.
Garlic butter – Melt the butter in a small skillet or saucepan then add the garlic and stir for just 20 seconds. Keep the butter warm/pourable while you cook the corn – usually I just pop it on the side of the BBQ.
Cook corn – Preheat the BBQ on high. Then cook the corn kernels side down for 6 to 8 minutes or until it has black spots. Watch the corn curl into “ribs”!
Turn and cook each cut side for just 1 minute. There’s loads of flavour on the cut face so don’t skip cooking it because everyone is going to be sucking out the buttery goodness from the cobs!
Butter it! Place the cooked corn back in the bowl, pour over the garlic butter and toss using a rubber spatula.
Serving – Pile the corn onto a platter, sprinkle with parsley or coriander/cilantro and extra paprika if desired. Then serve!
Sauce for corn ribs
As I ranted on at the start, this method of cooking corn means the cobs soak up all the seasoned garlic butter, so there’s stacks of juicy flavour in every bite. So if you’re serving these hot and fresh, there is absolutely no need for sauce.
However! If you are a sauce person (I get it), or if you are making a huge pile of these ahead to serve as apps and want to pep them up a bit by providing a sauce, here are some sauce options:
Creamy Sriracha Dipping sauce – (mayo + yogurt + sriracha or ketchup). The freshness of the yogurt pairs well with the buttery goodness and sweetness of the corn. Recipe is in the notes of the recipe card.
Avocado Sauce – dead set perfect match with the seasoning on this corn! Also, corn plus avocado = 💯
Plain ketchup or Aussie tomato sauce.
Chipotle mayo – Blitz chipotle in adobo with sour cream + mayo. Add lime and salt to taste.
Thousand Island / Marie Rose – recipes here.
If you’re a corn rib first timer and you make this, you must tell me what you think!! I need to know it’s not just me who lost her mind over corn ribs!! – Nagi x
Watch how to make it
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Corn ribs
Ingredients
- 4 whole corn cobs
- 3 tbsp extra virgin olive oil
- 2 tbsp parsley or coriander/cilantro , roughly chopped (optional garnish)
Seasoning:
- 1 1/2 tsp garlic powder
- 2 1/2 tsp smoked paprika (or ordinary), plus more 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
Corn cutting (Note 1 tips!):
- Cut corn – Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. My way: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.
- Easiest method – Cut half length ribs. Shorter ribs = easier to cut. See note 2.
Cooking:
- BBQ (best!) or oven – Heat BBQ on high or oven 200°C/375°F (180°C fan).
- Garlic butter – Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
- Seasoning – mix in a small bowl.
- Season corn – Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob – tasty "bone" sucking!
- BBQ – Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute.
- Oven – Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
- Butter it – Transfer corn back into the bowl. Pour over garlic butter and toss.
- Serve – Pile onto plate, sprinkle with parsley then grab and eat like ribs! Optional pink sauce pictured in notes. Don't forget to suck all the seasoned garlic butter from the cob "bone" – it might be the best part. 🙂
Recipe Notes:
Life of Dozer
Seriously wondering if he’s surrounded by food.
(Autumn leaves is a new thing to him – we didn’t really have deciduous trees in the Northern Beaches. But they’re abundant in the new area we call home!)
Nagi I’ve been a long time fan of your recipes and blog. But sometimes I think you just add too many steps. Like I’m this one regarding leftovers. Left what?? Put where??
Nothing to see here….they were demolished! Super easy and super tasty.., this one is definitely another keeper 😜
These are yum! Didn’t bother with the BBQ, blistered them on a cake rack over the gas cooktop… perfect. Sticky BBQ pork chops with jacket potato’s with coleslaw and these corn ribs. Everyone Loved it.
Made this today & it is scrumptious! Highly recommend using Pepe Saya’s smoked butter instead of normal butter!
Well now…I’m 68 and apparently until today, have been eating ribs wrong my entire life. I eat ribs similar to corn on the cob – all dainty with my front teeth. This corn ribs recipe was about to be a recipe that I’d never make again but all of you said it was SO DELICIOUS so
I must be missing something. Nagi was also explaining how delicious it is to suck the juices from the cob. Suddenly it dawns on me how to eat these! Use the side teeth, NOT the front teeth! Place rib in your mouth with the corn side next to your tongue and bite down. Duh! I got 8 older ears from the food pantry so they were difficult to cut but all your tips made it so much easier! I made this for dinner today and changed it up a bit. I basted the ribs with the garlic butter while they were baking and drizzled the remaining butter over all. I also added some fresh rosemary to the butter. OMG GOOD! Thanks for another winner Nagi! If you happen to see this…How is your name pronounced please? I see it as Nahg eye.
Delicious! My family loves corn, and this was so tasty.
A few additional tips on have for cutting:
– use “cobettes” (half-sized corn cobs, not baby corn)
– place a folded rubber glove between your hand and the end of the knife, for extra grip when pushing down.
– if, like me, you’re a shorty, cut corn on a lower surface, such as the kitchen table rather than the countertype!
I’ll definitely be making these again, and the cutting wasn’t as troublesome as I thought it was going to be.
Hi Nagi. Here’s a tip for folk like me with arthritic hands and wrists. Your local butcher will happily cut the cobs for you – my supermarket butcher doesn’t even charge for this service, just takes the stickers off the packets of corn cobs and puts it onto the plastic bag he’s repacked them in. Rinse tem to get rid of any meat/bonemeal residue and pat them dry and you’re “A for Away”. Another delicious way to serve these is with lashings of butter and lemon pepper (if you can, use freshly squeezed lemon and freshly ground black pepper rather than the jarred stuff). Delicious from the braai – here in South Africa we cook on a grid straight over the coals, (charcoal or braai-wood) unlike the usual Aussie BBQ which uses a solid grid like a Mongolian BBQ – adds loads of smoky flavour!
I made these for an extended family dinner. Cooked it on the braai (South African bbq) and it was a hit with everyone. The wood fire gave the corn an extra layer of smokiness – divine! The sriracha mayo goes perfectly with the ribs and was also enjoyed as “salad dressing” and general dipping sauce all round.
My first time making corn ribs, and yes, it’s addictive… Another great one from Nagi!
Really doesn’t need a sauce, so good as is.
Made two batches in the oven. First one was with very fresh corn I got from a local grower. Managed to cut it per instructions (Nagi makes it looks easier than it really is…).
Second batch was with “supermarket” corn. Much harder. Could barely get the knife through and ribs kept breaking (still delicious).
Moral:
Yes, make this. You’ll be grateful. But do use fresh corn.
P.S. Totally unrelated – lost patience waiting for the international version of your cookbook. Ordered from Amazon U.S., paid shipping and customs (why is there customs on cook books???) which actually doubled the cost, already made two recipes from it after patiently “translating” into metric, and can’t wait to try more. Thank you, Nagi, from one of your most avid fans 😄
This is probably a silly question, when cooked this way is the whole rib edible (and enjoyable)? When I just boil them we obviously don’t eat the centre part but I am assuming you can when cooked in this way?
Hi Mary,
The cob is inedible, same as rib bones. Although I dropped one and turned to pick it up my pup Flash apparently made off with it and ate the entire thing, cob and all! (Sure hope I don’t find the cob in my bed!)
Very salty…wife wouldn’t eat it.
Love your recipes Nagi- all the way from Northern Ontario, Canada! I made these as specified for Father’s Day. I had trouble pounding/rocking the knife so I used a mallet to hit the knife and that worked well. I really appreciated not having to blanch the corn first to cut it – big time saving and worth the effort. I cut, oiled and seasoned the corn this morning then refrigerated it. This afternoon, I used your oven method to cook these, then moved the pan up to the top rack and broiled the corn for 90 seconds to get the charred flavor and look. These were a big hit- all gone already. Spicing was perfect. Next time I will double the recipe! Thanks for the amazing recipe!
Made these tonight in a ceramic frypan, with a bit of oil, had a nice char for frypan cooking, came out fantastic, big hit with kids and Hubby, can’t wait to try on BBQ
The corn ribs were very tasty.
But also very hard to cut, glad I got my hubby’s help!
They didn’t curl very much at all, I wonder if summer corn would, more so.
I’ll make them again, I’d like to try some other seasoning mixes.
Very easy to make and eat!!
Simply delicious🤤🤤
We just finished eating these for dinner and I must tell you how delicious they were. My son said they were one of the best things he’s ever eaten, and suggested I make them as a main meal. I’ve never made (or heard of) corn ribs here in Australia before, but saw your recipe and was inspired to make them, as with so many of your great recipes. So glad I did. What a success! I followed your recipe exactly and wouldn’t change a thing.
I didn’t even have trouble cutting the corn. Your sharp knife advice made it very easy. Thanks Nagi for yet another terrific recipe.
Nagi, lady, I am in awe of you! These cobs, even if cut into quarters are hard to cut. I used a cleaver and still struggled. I am writing this while taking a break because they sound so delicious that I won’t give up. I may develop muscles.
I’m with Craig – the adobo and butter is fabulous – also 8 minutes in an air fryer on 190 is a super way to cook them
Very useful tip thanks!
Been doing these for a while and love them.
I recommend also trying them with Chipotle Adobo sauce and butter.. Squeeze of lime to cut the caramelised corn sweetness is also great.
First had ribs in Mexican restaurant Chechos a pre-covid and have been making them at home ever since. I cook them in the air fryer for 17-20 mins. You just won’t have the charred finish from the bbq but still delicious.