About This Corn Ribs Recipe
If you’re wondering why these are called ribs, it is because of the way the corn curls when it is baked — taking a rib-like form. The appearance combined with the way you hold them while eating is where the name comes from. So, if you’re looking for a vegan or vegetarian alternative to the meaty ribs, this recipe is just perfect.
Corn ribs, also known as corn riblets, are basically strips of corn on the cob that are oven-baked with herbs and spices. Unlike the usual corn on the cob, these riblets are bite-sized, so they are easier and less messy to eat. With every mouthful packed with flavor, this dish is a real bliss for all corn lovers!
The only tricky part of this recipe is cutting the corn. But once that’s done, you just need to season it and place it in the oven for around 20 to 25 minutes.
The beauty of this dish is that it is very versatile, and you can season the corn the way you want and make your signature corn riblets. You can even add chipotle, tandoori seasoning, harissa spices, or vegan cheese to it!
Delicious as a snack or a quick side dish, these corn ribs are great for all kinds of meals!
What You Need for This Baked Corn Ribs Recipe
- Corn: You’ll need fresh whole corn on the cob for this recipe. When buying the corn, make sure it is fresh by checking the color — it should be vibrant — and check for the firmness, too. Avoid flimsy corn that may be dehydrated and probably has been sitting on the supermarket shelf for quite a while.
- Spices: I have used garlic powder, smoked paprika, salt, and pepper. The garlic works well with the corn and enhances all the flavors, while the paprika makes these corn ribs taste fantastic.
- Herbs: I like to use a mix of parsley, sage, and rosemary, which give a lovely aromatic flavor.
- Oil: I have used a good quality extra virgin olive oil that gives a wonderful flavor to the corn.
- Corn: Fresh seasonal corn will be easier to cut into riblets, and the flavor is more intense. However, you can also use frozen corn; you just need to defrost it first.
- Oil: I have used extra virgin olive oil, but it can be substituted with avocado oil, too.
- Spices: Garlic powder and smoked paprika add a nice flavor to the corn, but you can use whatever spices you like. Harissa spices, for example, are also great for this recipe.
- Herbs: I have used fresh parsley, sage, and rosemary, but you can also use dried herbs if you wish. Coriander and oregano work well, too.
How do I know when the corn is ready?
These corn ribs take around 20 to 25 minutes to bake, but the time may vary based on the size of the ribs and your oven. When you see that the corn has brown spots and the kernels look tighter and are more spaced out than before baking, your corn ribs are ready.
Can I air-fry these corn ribs instead of baking them?
Yes. You can air fry the corn ribs if you have an air fryer. Use the same temperature but reduce the cooking time to 15 to 20 minutes.
Can I store these corn ribs?
These corn ribs are better consumed immediately while warm. However, if you have any leftovers, you can wrap them in foil and keep them in the fridge for 2 to 3 days.
Baked Corn Ribs With Spices and Herbs
Super simple yet full of flavor, these corn ribs are the perfect vegan snack or side dish that you can make in less than 30 minutes!
Yield: 2 servings
How To Make Baked Corn Ribs Step By Step
Preheat the oven to 190℃ / 375℉. Clean and cut the corn into strips.
Prepare the seasoning by combining all the spices, chopped herbs, and extra virgin olive oil in a small bowl and mix well.
Lay the strips of corn on a baking tray lined with parchment paper and brush them with the seasoning.
Bake in the preheated oven for 20 to 25 minutes or until the corn strips are cooked. Sprinkle some more herbs on top if you wish, and enjoy your corn ribs!
- Cutting the corn into strips is the most challenging part of this recipe, and you need to be very careful to avoid any accidents. Place the corn vertically with the widest part against the cutting board. Use a large sharp knife to cut it in half by pushing the blade down the core of the cob. Then, place the two halves with the flat side down on the cutting board and cut them in half again lengthwise. An alternative way is to cut first the corn cob in half, so you have shorter lengths, and it will be easier to control the knife. The difference is that you will have 8 shorter pieces instead of 4 longer ones. Either way, always keep your hands above the knife to avoid any injuries!
- If you want your corn ribs crispier, slightly increase the baking time.