Best Corn Ribs Recipe!

Quick to make and super tasty, the best corned beef ribs recipe is the perfect crowd pleaser. It’s the most fun way to eat corn! (yes, I said it jokingly, yes I know it’s not a real word, but I just like it)? 😉 Dip seasoned corn ribs in my 5 ingredient chipotle crema for a real treat. You can prepare them in advance and serve hot or cold. They are great as a snack, side dish or appetizer.

I have found my new favorite party appetizer!!! These corn ribs are so good that no one can resist trying them. And when they do, wow! Flavor explosion. The corn is cut into these short rib shapes and then generously seasoned with Mexican-inspired seasonings. They are then cooked in an air fryer or oven which crisps them up a bit (hello cuteness). Serve them with my Chipotle Crema Dip (or another dip if you prefer) and fall in love.

My favorite part of these corned beef ribs is that they are equally delicious served hot or cold. This makes them an ideal finger food for parties because they are delicious no matter what! Trust me when I say, get yourself some corn and make a batch of it. You will not be disappointed!

Common Questions:

What is the easiest way to cut corn on the cob? I’ve found the easiest way to cut corn ribs is to first cut the cobs in half to make two short ribs. Then turn the corn on its end and cut out the center using a large heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob. Then cut in half again. Each ear of corn will produce 8 ears of corn that are about 4 inches long. See step by step pictures below.

Some other recipe writers make corn ribs that are the entire length of the corn, but not only does this make cutting the corn really challenging, I also found that the pieces of corn were too big and clumsy, not ideal for an appetizer. I love short ribs for both of these reasons.

Can you eat whole corned beef? No, the cob is too hard to eat. To eat corn on the cob, simply bite into the corn on the cob just as you would when eating corn on the cob. If you want to get all the flavor out, you can chew the remaining cob. Yum!

How to make Corn Ribs:

To prepare the corn:

Lay a knife on a cutting board and use a large, sharp knife to cut off the very top of the cob and the bottom stem so that the edges of the corn cob are flat. Now cut the corn husk in half and make two small husks.

Take one half and straighten it. Carefully cut out the center using a large heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob.

Then cut in half again so that you make 4 ribs. Repeat with remaining corn halves.

Then repeat with the second corn cob to make a total of 16 ribs.

Maize season:

Add corned beef to a medium bowl and season with oil, smoked paprika, cumin, garlic powder, and salt. Stir to coat corn cobs evenly. You can cook them right away or store covered in the fridge for up to 1 day

To make the chipotle crema:

To make this truly the best Corn Ribs recipe, you must try my easy-to-make Chipotle Crema! Creamy spicy sauce paired with sweet corn is everything! In a small bowl, add the yogurt, chipotle pepper, lime juice, agave, and salt. Mix well.

Cook the Corned Ribs:

Air Fryer Corn Ribs Method (My Favorite): Preheat your air fryer to 380F(193C). Add seasoned corn ribs to air fryer basket and air fry for 8 – 10 minutes until corn is cooked. Garnish with cilantro and serve corned beef hot or cold with chipotle crema on the side.

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 through. Garnish with cilantro and serve corned beef hot or cold with chipotle crema on the side.

The best corn ribs recipe is…

The perfect party appetizer
Gluten-free and vegetarian
Can be served hot or cold
A crowd pleaser!

More vegetarian recipes:

The best cowboy caviar ever
Vegan Satay Skewers
Vegan Deviled Potatoes
Fried Tofu Skewers

*I first saw these corn ribs on Tiktok and knew I had to try them immediately. I’m not sure who the original creator of the “Corn Ribs” video is so if you know please let me know in the comments so I can credit them.

If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Sam Turnbull

Inspired by Mexican street corn (elotes). Quick to make and super tasty, corned beef ribs are the perfect crowd pleaser. You can prepare them in advance and serve hot or cold. They are great as snacks, side dishes or appetizers, great for barbecues or potlucks.

Q. Time15 minutes

cooking time10 minutes

total time25 minutes

Course: Appetizers, side dishes, snacks

Recipe: mexican

Serving: 4 (Makes 16 Corn Ribs)

Calories: 117kcal

Author: Sam Turnbull • It doesn’t taste like chicken

material

For the Corn Ribs:

2 cobs corn Peel and cut into “ribs” (see step 1).
1 table spoon the oil (eg olive or vegetable oil)
1 teaspoon Smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon salt
1 the paw cilantro Coarsely chopped (optional for garnish)

For the chipotle crema (optional):

½ the cup Plain vegan yogurt (eg almond or soy yogurt) (or sub vegan mayonnaise)
½ – 1 Chipotle peppers in adobo sauce finely chopped
½ the lime juiced
1 teaspoon agave
¼ teaspoon salt

Cook modePrevent your screen from going dark

instructions

How to cut corn on the cob:

Lay a knife on a cutting board and use a large, sharp knife to cut off the very top of the cob and the bottom stem so that the edges of the corn cob are flat. Now cut the corn husk in half and make two small husks.
Take one half and straighten it. Carefully cut out the center using a large heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob. Then cut in half again so that you make 4 ribs. Repeat with remaining corn half. Repeat with remaining corn half. Then repeat with the second corn cob to make a total of 16 ribs. (See image in post for reference)

To cook the Corn Ribs:

Maize season: Add corned beef to a medium bowl and season with oil, smoked paprika, cumin, garlic powder, and salt. Stir to coat corn cobs evenly. You can cook them right away or store covered in the fridge for up to 1 day
To make the chipotle crema: In a small bowl, add the yogurt, chipotle pepper, lime juice, agave, and salt. Mix well.
Air fryer method (my favorite): Preheat your air fryer to 380F(193C). Add cooked corn ribs and air fry for 8 – 10 minutes until the corn is cooked. Garnish with cilantro and serve corned beef hot or cold with chipotle crema on the side.
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 through. Garnish with cilantro and serve corned beef hot or cold with chipotle crema on the side.

Comment

Proceed to: Prepare the corn ribs and then season them. Store covered in a container in the refrigerator for up to 1 day. Cook when you are ready to eat. You can cook corned beef and serve it cold. They will keep fresh for about 1 day.

nutrition

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