Air Fryer Corn Ribs (Buttery Seasoning)

This air fryer corn rib recipe is a creative twist on traditional corn on the cob, where the corn is sliced into rib-like pieces, tossed in seasoned butter, and air-fried until crispy on the outside and tender on the inside.

Let’s dive into a delicious twist on everyone’s favorite summer staple: corn on the cob. I live in Iowa where fresh sweet corn is a staple in our house during the summer.

We eat just corn on the cob for an entire meal. Of course, we’re always looking for new ways to serve it, like Mexican street corn. The flavors of these corn riblets are similar to street corn.

Imagine sweet corn, sliced into ribs, tossed in a delightful buttery seasoning, and crisped to perfection in the air fryer. It’s an easy, fun side dish that’s sure to elevate your next meal.

Ready to give it a try? Let’s get cooking!

Ingredients

• Fresh Whole Corn Cobs
• Butter
• Chili Powder
• Paprika
• Salt
• Garlic Powder
• Cumin
• Black Pepper
• Grated Parmesan Cheese or Cotija Cheese
• Fresh Cilantro, optional
• Mayonnaise
• Sriracha

How to Make Air Fryer Corn Ribs

• Cut off the ends of the corn cob using a cutting board and a very sharp knife. Next, cut each corn cob down the center. Do so by holding the corn upright, and placing the knife on top of one end of the cob. Teeter back and forth with a sharp knife until you reach the other end. Be careful not to place any hands or fingers below to prevent any injury. Sometimes the knife will suddenly cut quickly as you go. Cut the remaining 2 cobs the same way.

• Place each half of a corn cob with the corn facing up and the rib facing down on the cutting board. Cut each in half lengthwise again, then cut each in half on the short edge so that there are 8 long pieces from each cob. See the photos above if you need guidance on cutting.

• Melt the butter in a microwave-safe dish and use a pastry brush to brush the butter over the corn.
• Place the corn ribs in a single layer in the air fryer basket. It may take more than one batch to cook them all.

• Cook at 400℉ for 10-12 minutes, flipping halfway. Place them in a large bowl when they are done cooking.
• While it cooks, in a small bowl combine mayonnaise and sriracha. In another small bowl add chili powder, paprika, salt, garlic powder, cumin, and black pepper to a small bowl and blend together.
• Sprinkle the corn ribs with the seasoning blend. Top with grated cheese, and optionally, freshly chopped cilantro.
• Drizzle spicy mayo on top of the corn ribs or use as a dipping sauce.

What to Serve with Corn Ribs

When serving corn ribs, consider pairing them with delicious sauces that complement their flavors and add extra zest to the dish. Here are some sauce ideas that work well with corn ribs:

1. Garlic Butter Sauce: Melted butter infused with minced garlic, salt, pepper, and perhaps a touch of parsley or lemon juice for brightness.
2. Spicy Mayo: A creamy and spicy sauce made with mayonnaise and sriracha. This is my favorite sauce for corn ribs! The instructions are in the recipe card below.
3. Barbecue Sauce: A classic choice that adds smoky sweetness. Choose your favorite barbecue sauce or make your own for a personalized touch.
4. Honey Sriracha Sauce: A sweet and spicy sauce made with honey, Sriracha sauce, soy sauce, and a splash of rice vinegar.
5. Avocado Crema: A smooth and creamy sauce made with ripe avocado, sour cream or Greek yogurt, lime juice, cilantro, garlic, and salt.
6. Ranch Dressing: Creamy and tangy ranch dressing pairs well with the sweetness of corn. You can use store-bought or make your own.
7. Chimichurri Sauce: A vibrant and herby sauce made with fresh parsley, basil, garlic, oregano, red wine vinegar, olive oil, and red pepper flakes.

Storing Leftovers

Cooked corn ribs can last in the refrigerator for 3 to 5 days if stored in an airtight container.

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