Ingredients
Scale
- 4 ears fresh corn on the cob, husks and silk removed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 tablespoons butter, melted (optional)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 lime, cut into wedges (optional)
- Grated Parmesan cheese for topping (optional)
Instructions
- Prepare the corn by removing all husks and silk. Pat dry with paper towels. Place one ear of corn flat on a cutting board. Using a sharp chef’s knife, carefully cut the corn in half crosswise to create two shorter pieces (this makes them easier to cut lengthwise).
- Cut the corn ribs by standing each corn half upright on the flat cut end. Carefully slice down through the center of the cob to cut it in half lengthwise. Then cut each half in half again lengthwise to create quarters. You should have 4 rib-shaped pieces per corn half, 8 per full ear. Repeat with remaining corn. This step requires a sharp knife and careful attention—take your time!
- Season the corn ribs by placing all the corn rib pieces in a large bowl. Drizzle with olive oil and toss well to coat. In a small bowl, mix together garlic powder, smoked paprika, salt, and black pepper. Sprinkle the seasoning mixture over the corn ribs and toss again until evenly coated on all sides.
- Preheat your air fryer to 400°F (200°C) for 3-5 minutes. This ensures even cooking and better caramelization.
- Arrange corn ribs in the air fryer basket in a single layer, kernel-side up. Don’t overcrowd—work in batches if necessary. The ribs can touch slightly but shouldn’t be stacked. Overcrowding prevents proper crisping and caramelization.
- Air fry for 10-15 minutes, flipping halfway through cooking. The exact time depends on your air fryer model and how crispy you like your corn. Start checking at 10 minutes—you want deep golden color on the edges with some charred spots and the kernels should be tender when pierced with a fork. The corn will naturally curl back into that signature rib shape.
- Brush with melted butter immediately after removing from the air fryer for extra richness and shine (optional but highly recommended). The hot corn ribs will melt the butter perfectly.
- Garnish and serve by transferring corn ribs to a serving platter. Sprinkle with fresh chopped cilantro, a squeeze of lime juice, and grated Parmesan if desired. Serve immediately while hot and crispy with extra lime wedges on the side.
Notes
- Cutting safety: The corn will be slippery, so go slowly when cutting. Some people find it helpful to place a damp kitchen towel under the cutting board to prevent slipping.
- Batch cooking: If your air fryer is small, cook in 2 batches for best results. Keep the first batch warm in a 200°F oven while cooking the second.
- Seasoning timing: Don’t season too far in advance or the salt will draw out moisture. Season right before cooking.
- Frozen corn: This recipe doesn’t work well with frozen corn on the cob as it becomes too watery. Stick with fresh.
- Checking doneness: Corn ribs should be tender enough to bite through easily but still have some structure. They’ll continue to crisp slightly as they cool.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4 corn ribs (1 ear of corn)
- Calories: 168
- Sugar: 6g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg