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featured image for the air fryer corn ribs

Air Fryer Corn Ribs

Make these sweet and buttery corn ribs quickly in your air fryer! Quartered corn smothered in a buttery spice mixture and air fried, so good!
4.50 from 2 votes
Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6 servings
Calories 115 kcal

Equipment

Ingredients
  

  • 3 ears of fresh corn, shucked
  • 4 Tbsp. Melted butter
  • 1 tsp. Ground paprika
  • 1 tsp. Garlic powder
  • 1 Tbsp. Lemon juice
  • ½ tsp. Sea salt
  • ½ tsp. Black pepper

Instructions
 

  • Clean the corn by completely removing any of the green husk. Rinse under cold water to get rid of any fibre tendrils and slice off the ends with a sharp knife. *see notes below for info about par-boiling the corn or microwaving it to make it easier to cut.
    3 ears of fresh corn, shucked
  • Cut the cleaned corn cobs into ribs by placing the corn vertically on a stable surface and cutting straight down through the centre with a sharp knife. Once the corn cobs are halved, lay them down flat and cut down the middle again so the corn is in quarters.
  • In a small bowl, mix or whisk together the melted butter and seasonings for the corn.
    4 Tbsp. Melted butter, 1 tsp. Ground paprika, 1 tsp. Garlic powder, 1 Tbsp. Lemon juice, ½ tsp. Sea salt, ½ tsp. Black pepper
  • Place the corn ribs in the air fryer basket, leaving some space around them. Fit in as many as you can.
  • Brush the butter and seasoning over the corn ribs, covering the corn. You dont need to brush any over the white parts as they won't be eaten. Save some of the butter for brushing on halfway through air frying.
  • Air fry the corn ribs for a total of 12 minutes at 400 °F (200 °C), flipping halfway through. Quickly brush on some leftover butter when flipping the corn ribs.
  • Serve the corn ribs immediately with a dipping sauce of your choice! They go with so many great sauces.

Notes

Storage: Allow the corn ribs to cool completely to room temperature before storing them for up to 3 days in an airtight container in the refrigerator.
Corn ribs don't freeze well so I wouldn't recommend it!
Oven Directions: Bake the corn ribs on a baking tray for 25-30 minutes at 400 °F (200 °C). 
Making the Corn Ribs Easier to Cut: I wanted to see if I could make the corn cobs easier to cut into ribs as they were very hard. I parboiled some corn cobs and I also microwaved some to see if that helped.
Unfortunately, I didn't see much of a difference when softening the corn on the cobs as they couldn't soften enough to be easy to cut while also staying firm enough to make into corn ribs.
My recommendation is that you should cut the corn on a very stable surface that won't move. Your knife should also be very sharp. I sharpened my knife a couple of times to make sure I cut through the corn straight and kept my fingers safe!

Nutrition

Calories: 115kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 390mgPotassium: 155mgFiber: 1gSugar: 3gVitamin A: 735IUVitamin C: 4mgCalcium: 6mgIron: 0.5mg