The Best Corn Ribs (Corn Riblets) - Air Fryer and Oven

Plate with corn ribs garnished with fresh coriander.

5 from 1 vote

The Best Corn Ribs (Corn Riblets) - Air Fryer and Oven

Learn how to make corn ribs or riblets using your air fryer or oven in no time at all to enjoy as a deliciously spiced side dish, appetiser or a snack. Eating corn on the cob will never be the same again!

Course Appetiser, Side Dish, Snack

Cuisine American, International

Keyword corn riblets, corn ribs

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 139kcal

Author Jo Allison

Equipment

Ingredients

2 corn on the cob cut into mini ribs
extra lime juice to serve
fresh coriander (cilantro) or parsley to serve

Marinade

3 tablespoon rapeseed/sunflower/olive oil
½ lime (juice of) or lemon
1 teaspoon (heaped) smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
salt and pepper to taste

Instructions

Cutting corn on the corn into mini ribs (see step-by-step pictures).

Cut the corn cob in half to make two small cobs. You can cut it entirely with a knife or start with a knife and finish by snapping corn in half.
Ensure both ends of small cob are flat by trimming them with a knife.
Stand the mini corn cob upright on one of the flat ends and cut it in half lengthwise.
Lay the corn cob half flat side down and cut it in half again with a knife, helping yourself with a bash or two of the rolling pin if you want to.
Repeat with remaining corn.

Making corn ribs

Start by putting all of the marinade ingredients in a bowl and mixing them well into the paste.
Next, add prepared corn pieces and mix them well ensuring they're evenly covered with the marinade.

To cook corn ribs in the air fryer

Put the corn ribs in a single layer in a drawer/basket of your air fryer and cook on "air fry" setting at 200C/400F for approximately 15 minutes.
Give them a little shake every 5 minutes.

To cook corn ribs in the oven

Start with preheating the oven to 200C(fan)/400F/Gas Mark 6.
Line baking sheet with some baking paper, spread the corn pieces evenly and bake for approximately 25-30 minutes turning once. Timing will depend on how well baked/charred you'd like it.
Serve with your favourite dip and some extra lemon juice and generous sprinkle of fresh coriander (cilantro) if you like!
Enjoy!

Notes

Nutritional information is per serving (based on four servings) and should be treated as rough guideline only.
Best enjoyed fresh but leftovers will keep in the fridge for up to 3 days. Enjoy warmed up or cold straight from the fridge. Freezing not recommended.

TIPS:

Take care when cutting the corn. All the methods in the world are not going to replace common sense so please be careful.

Using really sharp knife will help cutting through the tough core of the corn. You will not get far with a blunt tool so make sure to sharpen it.

If using air fryer, use crisper plate if it comes with one.

Cook your corn riblets in single layer. Don't overcrowd them.

Feel free to marinade your corn in the fridge if you've got time. Once covered in marinade, you can keep it in the fridge even for up to a day before you cook it.

Nutrition