- Share + savor
I have a cookbook! - Buy Now
Corn Ribs
jump toRECIPE
One of my favorite things about summer is savoring sweet New Jersey corn! In this recipe corn cobs are cut directly down the middle, then into “ribs”, then baked and seasoned with lime juice, Tajin and dipped in a creamy cilantro sauce. The seasoning for this dish is inspired by Mexican elote, like this classic recipe served on the cob here.
Crispy oven-baked corn ribs are a fun and flavorful way to enjoy fresh summer corn. Seasoned with Tajin, lime, and served with a creamy cilantro-lime sauce, this dish is inspired by Mexican elote and perfect for a BBQ appetizer or side. If you love this recipe, check out my roasted Brussels sprout grain salad and BBQ meatball sliders with queso for more crowd-pleasing appetizers.
Why You’ll Love This Recipe
- Fun and easy to eat: Corn ribs make it simple to enjoy every kernel without a mess.
- Bold flavor: The combination of Tajin, lime, and creamy cilantro sauce gives a tangy, slightly spicy kick.
- Versatile side or appetizer: Serve them with your favorite BBQ mains, tacos, or as a snack at parties.
Key Ingredients in This Recipe
- Corn – When buying corn, look for a bright green husk tightly enclosed around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell. Make sure all the small stringy pieces are discarded before cutting the corn into “ribs.” As the corn cooks they will curl slightly.
- Tajin – Tajin is a Mexican seasoning blend made with chili powder (a combination of chiles de arbol, guajillo and pasilla peppers), dehydrated lime and salt. Because it already has salt in it, I don’t add any additional salt to the corn in this recipe.
- Lime – The lime brightens this dish and helps the Tajin adhere to the corn ribs.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Cut Corn Ribs
Because the cob can be tough to cut through I recommend first having a sharp chef knife handy on a stable surface. I place a towel underneath a cutting board to keep it from slipping. As you’re cutting the corn, hold the cob on its end and rock the knife back and forth.
How to Make Air Fryer Corn Ribs
Toss the corn in oil as directed below. Heat the air fryer to 375ºF (190ºC). Working in batches, add a few corn ribs to the air fryer basket, leaving enough room between them so they aren’t touching. Fry for 10 to 12 minutes, turning half way through.
Other Spice Ideas
- Instead of seasoning this corn recipe to taste with Tajin and serving with cilantro lime sauce, try sprinkling the ribs with smoked paprika and paring it with ranch.
- For elote style corn riblets slather the cooked ribs with a bit of mayo and top with chili powder, cayenne, cotija cheese and a squeeze of lime.
Pro Tip
Use a sharp chef’s knife and a stable cutting board to safely cut the corn into ribs. A damp towel under the board prevents slipping and helps make clean cuts.
Swaps and Substitutions
- Corn: Use baby corn for a smaller, bite-sized version or frozen corn if fresh isn’t available.
- Tajin: Swap for chili powder, smoked paprika, or a pinch of cayenne with salt for a different spice profile.
- Cilantro sauce: Replace with ranch dressing, avocado crema, or a yogurt-lime sauce for a milder flavor.
- Oil: Use avocado or grapeseed oil instead of olive oil for higher smoke point.
How to Make Corn Ribs (Step-by-Step)
In a small bowl stir together the mayonnaise, sour cream, lime juice, cilantro and garlic until combined. Cover and refrigerate until ready to use. The sauce can be made up to 2 days in advance.
Heat oven to 400ºF (200ºC). Place a dish towel under a cutting board to keep it from slipping. Hold the corn cob on its end securely and use a sharp knife to make 4 vertical cuts into the corn cob so it breaks into 4 “ribs”.
Arrange the strips of corn in an even layer on a baking sheet and drizzle or brush with the oil, turning to coat. Bake the corn until the kernels are tender and the corn is slightly charred, about 25 to 30 minutes.
Arrange on a serving platter and squeeze lime over the top. Season the corn with the Tajin and serve with the cilantro lime sauce.
How to Serve Corn Ribs
- Serve hot with a squeeze of lime and a drizzle of cilantro-lime sauce.
- Pair with your favorite BBQ mains, tacos, or grilled proteins.
- Sprinkle extra Tajin or fresh herbs on top for a bright, flavorful finish.
How to Store Corn Ribs
- Store leftover corn ribs in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350ºF (175ºC) for 5–7 minutes or until warmed through.
- The cilantro-lime sauce can be stored separately in the fridge for up to 2 days.
FAQ – Frequently Asked Questions
Yes! Air fry at 375ºF (190ºC) for 10–12 minutes, turning halfway through.
Yes, thaw and pat dry the corn first for best results.
Absolutely! It can be made up to 2 days in advance and stored in the refrigerator.
Yes, brush with oil and grill over medium heat, turning occasionally until slightly charred and tender.
Yes! Substitute the mayonnaise and sour cream with vegan alternatives, and use olive oil or avocado oil to roast the corn.
Other Recipes to Try
If you enjoy this corn ribs recipe, I recommend giving these other corn recipes a try and follow me on Instagram for more updates:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Corn Ribs
Rate this Recipe
Ingredients:
For the cilantro sauce:
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon freshly squeezed lime juice
- ¼ cup finely chopped cilantro
- 2 cloves garlic, minced
For the corn ribs:
- 4 ears corn, shucked
- 3 tablespoons extra-virgin olive oil
- 1 lime, halved
- 1 teaspoon Tajin
Instructions:
For the cilantro sauce:
- In a small bowl stir together the mayonnaise, sour cream, lime juice, cilantro and garlic until combined. Cover and refrigerate until ready to use. The sauce can be made up to 2 days in advance.
For the corn ribs:
- Heat oven to 400ºF (200ºC).
- Place a dish towel under a cutting board to keep it from slipping. Hold the corn cob on its end securely and use a sharp knife to make 4 vertical cuts into the corn cob so it breaks into 4 “ribs”.
- Arrange the strips of corn in an even layer on a baking sheet and drizzle with the oil, turning to coat. Bake the corn until the kernels are tender and the corn is slightly charred, about 25 to 30 minutes.
- Arrange on a serving platter and squeeze lime over the top. Season the corn with the Tajin and serve with the cilantro lime sauce.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?