Corn ribs

5 votes

Quartered pieces of corn on the cob that are either baked, deep-fried or air-fried. Fun to make and even more fun to eat!

10 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


  • 2 sweetcorn cobs
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic salt
  • Olive oil

For the dipping sauce

  • 2 tbsp Mayonnaise
  • 1 tbsp ketchup
  • Zest and juice of 1 lime
  • 1 tsp garlic salt


  1. Peel and discard the husks from the corn, and any fibres underneath. With a sharp knife, cut off the bottom 1cm or so, so that you have a flat base.
  2. Sit the corn on the flat base, then cut it half, cutting down the length of the corn. It will be quite tough – be careful!
  3. Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide.
  4. Make your marinade by mixing oil with the cumin, smoked paprika and garlic salt.
  5. Thoroughly coat the ribs, the more marinade the better!  Bake at 190 C until curled and crispy, roughly 25 mins.
  6. While they are in the oven, make your dipping sauce by mixing all ingredients.
  7. We topped our ribs with some feta cheese, lime juice and fresh chives. Enjoy them straight away while they are nice and hot.
Print This Recipe

You might also like...