Air Fryer Corn Ribs Recipe
Air fryer corn ribs made with fresh corn and buttery seasoning. A tested prep tip makes the cobs easier to cut before air frying.
Servings: 8 riblets
Ingredients
- 2 ears fresh corn on the cob
- 1 tbsp ghee or butter softened
- 1 tbsp olive oil
- ½ tsp coarse sea salt
- ½ tsp smoked paprika or sweet paprika
- ½ tsp garlic powder
- ½ tsp dried parsley plus more for garnish
- Light drizzle Kewpie mayo or regular mayonnaise, for serving
Instructions
- Prepare the corn: Remove the husks and silk. Trim off both ends so the corn has flat sides.
- Microwave: Place the whole corn cobs on a microwave-safe plate. Microwave on high for 2 minutes. Let them cool until safe to handle.
- Cut into ribs: Using a sharp chef’s knife and a steady cutting board, stand one cob upright on a flat trimmed end. Carefully cut it in half lengthwise. Lay each half flat-side down, then cut each piece lengthwise again into quarters.
- Season: In a small bowl, mix the softened ghee or butter, olive oil, salt, paprika, garlic powder, and parsley. Brush the seasoning mixture all over the corn ribs.
- Air fry: Place the corn ribs in a single layer with a little space between each piece. Air fry at 400°F (204°C) for 12 minutes total, flipping halfway through.
- Oven option: Place the corn ribs on a lined baking sheet. Bake at 425°F (218°C) for 12 to 15 minutes, or until lightly charred around the edges.
- Serve: Brush the corn ribs with a thin layer of mayo and sprinkle with more parsley. Serve hot or at room temperature.
Video
Notes
- Microwave first: Microwaving the whole corn cob for 2 minutes helps soften it slightly, making it easier and safer to cut.
- Knife safety tip: Use a sharp chef’s knife and a stable cutting board. Keep your fingers tucked in and cut slowly through the cob.
- Easier cutting method: For shorter corn ribs, microwave the whole cob first, trim both ends, then cut the cob in half crosswise. Stand each shorter piece upright and cut it lengthwise into quarters. This gives you 8 shorter pieces per cob.
- Oven version: Oven-baked corn ribs may not curl as much as air-fried ones, but they will still taste delicious.
- Add mayo after cooking: Brush the mayo on after air frying or baking, not before. This keeps the finish creamy and gives the corn that fun street-corn-style flavor.
- Store and reheat: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer at 360°F (182°C) for about 5 minutes, or microwave for 1 minute. Use a microwave-safe cover to prevent splatter.
Nutrition
Serving: 1riblet | Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg
