Corn Ribs

I had to try these viral Corn Ribs, and now I totally get the hype! They’re fun, handheld, and smothered in creamy, zesty Mexican street corn flavor. Make a batch to share… or don’t. I won’t judge.

Ingredients Needed

• Corn: Pick medium-sized ears of corn; if they are too big, they will be harder to cut.

• Sour Cream Swap: You can substitute the sour cream for Greek yogurt.

How to Make Air Fryer Corn Ribs

This corn ribs recipe took some trial and error, but I finally cracked the code! Scroll down for my easy cutting tips. They’re perfect with a grilled chicken BBQ dinner or a pasta salad lunch.

1. Remove Husk and Cut Corn: Remove the husks from the ears of corn, then cut each cob into four ribs. *Keep scrolling for my foolproof method to slice corn.
2. Make Sauce: In a small bowl, whisk together olive oil,  garlic powder, smoked paprika, chili powder, salt, and pepper.
3. Coat in Sauce: Season corn by brushing the olive oil and spices mixture on each rib, allowing the sauce to get between the kernels.
4. Cook: Place in the air fryer basket, then cook at 400 degrees Fahrenheit for 10 minutes.
5. Make Elote Sauce to Coat Corn: In a small bowl, add mayonnaise, sour cream, crumbled cotija cheese,  cilantro, lime juice, paprika, chili powder, garlic powder, salt, and pepper to taste. Then, stir to combine.
6. Coat and Serve: Brush the Elote sauce on each corn rib and/or serve on the side for dipping! Then, garnish with extra cotija cheese and chopped cilantro for the perfect finishing touch.

How to Cut Corn Cobs Like A Pro

1. Make Flat End: Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright.
2. Stand the Cob Up to Cut In Half: Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob.
3. Get Knife Threw the Cob: Once you secure the knife in the center of the corn rib, use a meat mallet or rolling pin to pound the knife through the rib.
4. Cut Into Fourth: Now, place each half flat-side down and cut each half in half again. Cut each cob into four ribs.

Print

Air Fryer Corn Ribs

Crispy corn ribs coated in creamy, zesty Mexican street corn flavor. They're bold, fun, and totally addictive.

Course Appetizer, Side Dish

Cuisine American, Mexican American

Keyword air fryer corn ribs, corn ribs recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Calories 312kcal

Author Alyssa Rivers

Ingredients

Corn Ribs

• 2 corn on the cob
• ¼ cup olive oil
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ¼ teaspoon pepper

Elote Sauce

• ¼ cup mayonnaise
• ¼ cup sour cream
• ¼ cup crumbled cotija cheese
• 2 tablespoons cilantro
• 1 tablespoon lime juice
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• salt and pepper to taste

Instructions

• Remove the husks from 2 corn on the cob. Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright. Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob. Cut each cob into 4 ribs.
• In a small bowl, whisk together ¼ cup olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
• Brush the olive oil mixture on each corn rib.
• Place the corn ribs in the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes.
• In a small bowl, add ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled cotija cheese, 2 tablespoons cilantro, 1 tablespoon lime juice, ¼ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and salt and pepper to taste. Stir to combine.
• Brush the Elote sauce on each corn rib or serve on the side for dipping!

Notes

Corn Ribs in the Oven

• • Preheat the oven to 400°F.
  • Follow instructions 1-3, then place the corn ribs on a baking sheet.
  • Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!

•  

Store and Reheat: I recommend enjoying corn ribs right away! But if you have leftovers, keep them in a sealed bag in the fridge for 1-2 days. Reheat in the microwave or air fryer until warmed through!

Nutrition

Calories: 312kcal | Carbohydrates: 11g | Protein: 4g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 360mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg

More Mexican Street Corn (Elote) Recipes

Side Dishes

Amazing Mexican Corn Salad

15 mins

Side Dishes

Grilled Mexican Street Corn

25 mins

Appetizers

Mexican Street Corn Dip

1 hr 15 mins

Soup

Mexican Street Corn Soup

40 mins