Corn on the cob is a classic, but let’s be honest: it gets stuck in your teeth and it’s kind of one-note.
Enter: Corn Ribs.
By slicing a cob vertically into quarters, the corn curls up when cooked, exposing the kernels to the heat in a new way. The result is a shape that you eat just like a BBQ pork rib—cleaning the “meat” off the bone. The edges get caramelized and chewy, while the inside stays sweet.
Welcome back to The Crispy Basket. Today, we are making the most fun vegetable side dish in existence.
We are taking these curly ribs and giving them the full “Elote” (Mexican Street Corn) treatment: creamy lime mayo, salty Cotija cheese, and spicy chili powder.
Why You’ll Love This Recipe
- The Shape: It changes the texture entirely. You get more “roasted” surface area than a standard cob.
- Finger Food: It turns a side dish into a dippable appetizer.
- Speed: Because they are sliced thin, they cook in half the time of a whole cob.
“The Crispy Basket” Secret: The Cut (Safety First!)
The hardest part of this recipe is cutting the corn without losing a finger. Corn cobs are tough!
The Technique: DO NOT try to cut the corn while it’s standing upright on its end (it will slip).
- Cut the ends off to make it flat.
- Stand it up, put your knife in the center, and tap the knife down with your hand or a mallet to split it in half.
- Lay the flat side down on the cutting board (stable!) to split it into quarters. If your corn is too hard, microwave the whole cob for 2 minutes first to soften the core slightly.
Ingredients Needed
The Corn:
- 4 Ears of Fresh Corn: Husked and cleaned.
- 2 Tbsp Oil: Avocado or Olive oil.
- Dry Spices: 1 tsp Smoked Paprika, 1/2 tsp Garlic Powder, 1/2 tsp Salt.
The Elote Topping:
- 1/4 cup Mayonnaise.
- 1/2 cup Cotija Cheese: (Crumbled). If you can’t find Cotija, Feta or Parmesan works too.
- 1/2 cup Fresh Cilantro: Chopped.
- Tajín or Chili Powder: For dusting.
- Lime Wedges.
Step-by-Step Instructions
Step 1: The Surgery (Cutting)
Using a sharp, heavy chef’s knife, cut the ends off the corn. Stand the corn up vertically. Carefully rock your knife back and forth to saw through the center core, splitting it into two long halves. Take a half, lay it flat-side down on the board, and cut it lengthwise again. You should now have 4 long strips (“ribs”) per cob.
Step 2: Season
Place the ribs in a large bowl. Drizzle with oil. Sprinkle with the paprika, garlic powder, and salt. Toss well to coat every kernel.
Step 3: The Air Fry
- Preheat your air fryer to 375°F (190°C).
- Arrange the ribs in the basket. It’s okay if they are slightly crowded, but don’t stack them deep.
- Air fry at 375°F for 12–15 minutes.
- The Curl: About halfway through, you will see them starting to curl like bananas. Shake the basket well.
- Cook until the kernels are deep golden, shrinking slightly, and the tips are charred.
Step 4: The Slather
Remove the hot ribs to a platter. While hot, brush the kernels generously with mayonnaise. Sprinkle heavily with the Cotija cheese, cilantro, and Tajín/Chili Powder. Squeeze fresh lime juice over the whole pile.
Step 5: Eat
Pick them up with your hands and gnaw the corn off the cob just like a BBQ rib!
“The Crispy Basket” Pro-Tips
- The Microwave Hack: Seriously, if you are struggling to cut the raw cob, microwave it for 1-2 minutes. It softens the woody core just enough to make slicing safer.
- Don’t Overcook: If you cook them too long, the corn kernels get chewy and hard like corn nuts. You want them roasted, not dehydrated.
- Dip Option: If you don’t like mayo on your corn, serve the ribs “naked” with a side of BBQ sauce. They taste surprisingly like grilled ribs!
FAQ
Can I eat the core? No! Just like a pork rib, you eat the meat (kernels) and throw away the bone (cob). The cob is too woody to eat.
Can I use frozen corn? No. You need whole fresh cobs to get the “rib” structure. Frozen cobs are usually too small and waterlogged to cut safely.
Enjoy getting messy with this one!
