These handheld corn ribs are naturally sweet and buttery! Fresh corn cobs are cut into quarters, then slathered in butter and roasted until golden. Perfect for a snack or easy side dish.
Corn Ribs for the Win!
My kids love buttered corn on the cob. After trying Trader Joe's seasoned corn ribs, I knew I wanted to make my own version. Our trader Joe's is on the opposite end of a traffic-laden street!
The great part about this recipe is how customizable it is. The three main components are: butter, kosher salt, and corn.
You can use whatever spices you want on top of that! My favorite is a little bit of ancho chile powder and garlic powder. You could use Cajun seasoning, Borsari salt, Old Bay, or any seasoning you love!
Key Ingredients:
- Corn cobs - I shuck mine in the grocery store so the corn silk doesn't end up all over my kitchen floor. You need two for this recipe, but you can totally double it and use four.
- Unsalted butter - I always buy unsalted butter so I control the amount of salt. If you buy salted butter, just omit the salt from this recipe. The butter should be soft and easy to spread!
- Seasoning - I love the subtle smokiness of ancho chile powder. It is NOT spicy though, so if you want heat, try adding cayenne pepper.
- Lemon - A fresh squeeze of lemon pulls everything together.
How to Cut the Corn into Ribs:
You can cut each cob into 4 or 8 ribs. I prefer to cut them into smaller ribs so I cut them into eighths.
Here's what you need to do:
- Cut off the ends. This just gives you a flat edge on each side.
- Cut the cob in half crosswise. You should have two mini cobs now.
- Stand the cobs up on the cutting board. The flat edge should be flush with the cutting board.
- Use a large knife to cut the cob in half, through the core. Be careful and keep your fingers safe! It takes a bit of force and muscle to get it through.
- Lay the corn halves flat on the cutting board. Again it takes some muscle to cut through them and you don't want them shifting around.
- Cut through the corn lengthwise. Repeat with the remaining corn until you get 16 corn ribs.
How to Make Corn Ribs:
This version is SO easy! Once the ribs are cut, the hard part is over. Now for the fun part!
- Make flavored butter. Mix the softened butter with kosher salt and whatever spices you like!
- Rub the butter onto the ribs. Be generous with it! Each rib should get a generous slather of butter.
- Lay the ribs on the sheet pan. For less caramelization, lay them on their side. For more caramelization, lay them corn side down.
- Roast for 20 minutes or until the corn is tender.
Can I use my own seasoning?
Yes! The three ingredients you need for this recipe are corn on the cob, butter, and kosher salt. You can add whatever seasoning or spices you like! Just remember, some spice mixes contain salt.
Variations:
- Dairy-free: Swap the butter with a dairy-free or vegan alternative! Just make sure you like the flavor of the butter first. Country Crock has some good plant-based options.
- Heat: Ancho chile powder is not spicy. If you want some heat, try adding cayenne pepper, Cajun seasoning, or sriracha to the butter.
- Spices: You can swap the spices I used with whatever spices you like!
Storage:
Store leftover corn ribs in an airtight container in the refrigerator for up to 4 days.
Reheat leftover corn ribs in the microwave until warm throughout.
Drool-worthy Sides:
- Dawn's Vegetarian Pasta Salad
- Honey Sriracha Brussels Sprouts
- Easy Brown Rice & Quinoa
- Roasted Green Beans and Carrots
Roasted Corn Ribs
Equipment
- Chef's knife
- Cutting board
- Sheet pan
- Small bowl
Ingredients
- 2 corn cobs, shucked
- 4 tablespoons unsalted butter, softened
- ½ teaspoon ancho chile powder
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- squeeze fresh lemon juice
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a medium bowl, combine the softened butter, ancho powder, kosher salt, garlic powder, and a squeeze of lemon juice. Use a spoon to mix together well.
To cut the corn into ribs:
- Cut the top and bottom off the corn cobs to make a flat edge. Lay the corn down on the cutting board and cut it in half.
- Stand the corn up so it's resting on the flat edge. Use a santoku knife to cut down the center of the cob, through the core. Lay each half down on the cutting board and cut in half lengthwise.
- Repeat with the remaining corn cob. You should have 16 corn ribs.
To make the corn ribs:
- Get a sheet pan ready. Use clean hands to slather butter onto each corn rib, then place the corn rib onto the sheet pan. Repeat until all the corn ribs are slathered in butter and there's no butter left.
- Place the sheet pan in the oven and roast for 20 minutes.
- Carefully remove the pan from the oven and enjoy the corn ribs warm. Add a sprinkle of salt if desired.
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