Yep, you read that right – CORN RIBS. Perfect as a side dish or appetizer, this recipe brings the FUN to the dinner plate.

INGREDIENTS

  • 4 whole corn cobs

  • 3 tbsp extra virgin olive oil

  • 2 tsp garlic powder

  • 2 tsp black pepper

  • 2 tsp kosher salt

  • 2 1/2 tsp smoked paprika, plus more for garnish if desired

  • 2 tbsp parsley or coriander/cilantro, roughly chopped (optional garnish)

For the Chipotle Crema (optional):

  • ½ cup plain yogurt
  • ¼ teaspoon salt
  • 1 teaspoon agave
  • ½ lime, juiced
  • ½ teaspoon ground cayenne pepper (add more for more spice or substitute for hot sauce)
  • teaspoon paprika
DIRECTIONS:

STEP 1: Cut the corn in half. Using a sharp knife and a non-slip cutting board, trim off the top and bottom of each ear of corn, then cut each one in half, making two short corn on the cobs.

STEP 2: Split each half lengthwise. Stand the corn upright, center your knife overtop of it, and carefully, but firmly, tap the knife into the corn by banging it with the palm of your hand, (You may have to tap the knife a few of times to get it all the way through the corn).

STEP 3: Cut into quarters. Lay each piece of corn on cutting board, flat side down. Center your knife down the center of the corn (lengthwise again), and use the tapping method to split each one down the center, making 4 equal “ribs” of corn.

STEP 4: Season the corn ribs. Coat each piece of corn with oil and season with garlic powder, paprika, salt, and pepper. Place on baking sheet

STEP 5: COOK.

Air fryer method: Preheat your air fryer to 380F(193C). Add the seasoned corn ribs and air fry for 8 – 10 minutes until the corn is cooked.

Oven method: Preheat your oven to 400F (200C). Spread the corn ribs evenly across a baking sheet and bake for 10 – 15 minutes until the corn is cooked.

STEP 6: ENJOY! Garnish with cilantro and serve the corn ribs hot or cold with the chipotle crema on the side.