Corn Ribs (Air Fryer & Oven)
These air fryer corn ribs feature a simple yet delicious smoky rub and they’re perfect for entertaining in summer. And they can be made in the air fryer or in the oven!
Servings 16 corn ribs
Calories 51kcal
Ingredients
- 4 corn cobs – husks and corn silks/threads removed
- 4 tablespoon olive oil
- 2.5 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- Salt & pepper
Optional serving suggestions:
- Fresh coriander – roughly chopped
- Lime wedges
- Sriracha mayo or other dipping sauce
Instructions
- Remove corn silks/threads and husks from the corn cobs.4 corn cobs
- Very carefully cut each cob into lengthways quarters. Start by standing a cob vertically with the widest end on the chopping board, then using a very sharp knife, gently apply pressure rocking back and forth to cut through the centre of the cob.
- Repeat on each half cob, being extremely careful, to end up with each corn on the cob cut into quarters. Rinse and repeat until they’re all cut up. Top tip: use a rolling pin to hit the back of the knife to break through the cob. It may cause rolling pin damage though, so be careful.
- Next, make the rub. Stir together the oil, smoked paprika, garlic powder and salt and pepper in a small bowl.4 tablespoon olive oil, 2.5 teaspoon smoked paprika, 0.5 teaspoon garlic powder, Salt & pepper
- Lay out the cobs on a tray, board or plate. Brush the rub onto each corn rib with a pastry brush. Coat each one evenly. Work fast, to prevent the rub from running off the corn riblets.
- Place the corn ribs in a single layer in the air fryer basket. Set the air fryer to 190°c / 375°f and cook for 10-12 minutes. The edges will go a little crispy and golden when they’re ready. It may be necessary to do two batches of the corn ribs in the air fryer basket, depending on the size of the basket. The slices of corn should not be sitting on top of each other, they need to be in a single layer for best results.
- Oven method: Preheat the oven to 190°c / 375°f. Lay out the corn ribs on a baking sheet (lined if not non-stick) and bake for 20-25 minutes. They will go tender and crispy once ready.
- Serve with fresh coriander, lime wedges and sriracha mayo.Fresh coriander, Lime wedges, Sriracha mayo
Notes
- For most enjoyment, eat them as soon as they’re cooked – whether that’s in the air fryer or the oven.
They will keep in the fridge for a couple of days in an airtight container. Reheat and crisp back up in the air fryer for 3-4 minutes at 180°c / 350°f, or in the oven at the same temperature for 8-10 minutes. They won’t be as juicy after reheating.
We do not recommend freezing.
If corn ribs are left out, they will go dry.
Nutrition
Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 4mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 0.2mg