A new way of serving corn on the cob this summer, cut into bite sized corn riblets. Summer’s favorite side dish gets a fun upgrade with this corn ribs recipe. Learn how to safely prepare these vegetarian ribs and some seasoning suggestions, including a Mexican style street corn version.
Instead of plating a stack of corn cobs that can roll off onto the floor and are sure to get stuck in your teeth, try this fun upgrade to a favorite summer side dish.
What are corn ribs
Like their name suggests, it’s a version of vegan ribs made from corn on the cob. The corn is cut into thin, long pieces. You can eat these with your fingers just like the more tradition meat version.
How to cut corn riblets
This can be the most challenging part to making any corn ribs recipe. In order to serve corn like “ribs” the cob needs to be cut into quarters lengthwise. Since the cob is pretty tough to work with, this required a little bit of prep beforehand to make the process both easier and safer.
Step 1: Prepare the corn
Shuck corn to remove the husk and silks. Remove any parts that do not contain corn kernels.
Step 2: Break in half (optional)
Cutting the cob in half first makes it easier to cut lengthwise into ribs. I like to do this before cooking them but you can also break them in half after the next step (just wait until they are cool enough to handle).
Use your hands to break a whole corn cob in half. Hold the ear of corn with both hands making a fist around each end of the corn, like you would grasp the handles of a bicycle. Gently pull your hands together until the corn snaps in half. Remember to point this away from your body, in case any corn pieces go flying.
Step 3: Cook corn
Precook the corn to make it easier to slice through the cob. You can boil it for ~5 minutes or microwave it in a covered bowl with a little water for ~4 minutes. Set the corn aside until it’s cool enough to handle.
Step 4: Cut into ribs
Work with one piece of corn at a time. Hold the corn so that the flat side is standing up on your cutting board. Use a sharp knife to cut in half lengthwise. Start by pressing the knife into the top of the corn. Make sure to cut down the center of the cob. Once the knife is in, move your hand (that was holding the corn) out of the way. Slowly & carefully, press down on the knife. Use your other hand to apply more pressure to the knife. Remember to keep your fingers away from the sharp blade.
Once you cut the whole corn cob in half lengthwise, take each half and cut them down the center. Repeat this process until all of the corn cobs have been cut into quarters.
CAUTION: Be extremely careful when cutting the corn cob into ribs.
Watch How to Make This Elote Ribs Recipe
Is it worth the effort
This is a fun and unique way of serving corn. Since each piece of corn is cut into 8 pieces it can stretch the dish a little farther than if you were serving the whole cob of corn. Being able to take a bite of corn without digging into the kernels also make you a little less likely to getting it stuck in your teeth.
If you’re comfortable using a sharp knife, I think this recipe is worth a try. But if at any point you’re uncomfortable cutting the corn into ribs, skip it and simply use the recipe’s seasonings to flavor your corn.
Ingredients
- corn on the cob – I prefer using fresh corn but frozen pieces can be used as well
- avocado oil
- mayonnaise – light mayo was used here but use any kind you like
- Trader Joe’s Everything but the Elote seasoning blend – see FAQ’s for a homemade vegan version of this spice blend
- feta cheese – crumbled
- slices of scallion – both the white and green parts
- lime – cut into wedges
How to cook corn ribs in the oven
Transfer corn riblets to a large sheet pan. Place the kernel side down (so that they’re touching the pan) for more curly style ribs.
Brush each piece with oil. Bake at 425Β°F for 30-35 minutes, until the kernels turn crispy and begin to look burnt.
Add some flavors
Once the corn ribs are cooked, they are brushed with an elote dip recipe and topped with a few garnishes. You could also brush on a sauce, like BBQ or buffalo, during the last few minutes of cooking or immediately after removing them from the oven.
Best way to eat corn riblets
Skip the corn holders. Grab these corn ribs in your hands. Enjoy biting the kernels off the cob, just like you would the meat on a bone.
Yes! Since the premade Elote seasoning blend from Trader Joes contains cheese, you’ll have to skip adding it. Luckily, Busy in Brooklyn made a vegan version which you can use instead. You’ll also want to either avoid adding the feta cheese or replace it with your favorite vegan alternative.
In addition to the dairy-free substitutions, replace the mayonnaise with a vegan one.
If fresh corn is unavailable, pick up a package of frozen corn cobs. These are already cleaned and cut in half. Cook the corn as described on the package before proceeding with this recipe.
More corn recipes to try:
Elote Flavored Corn Ribs
Sweet summer corn on the cob cut into ribs and seasoned with the flavor of Mexican style street corn.
Ingredients
- 3 ears corn
- 1 teaspoon avocado oil
- ΒΌ cup light mayonnaise
- 1 tablespoon Trader Joe's Everything but the Elote seasoning blend, divided
- 1 ounce (28 grams) feta cheese, crumbled
- 1 scallion, sliced
- 1 lime, cut into wedges
Instructions
- Preheat oven to 425°F.
- Shuck and rinse each ear of corn under running water.
- Working one piece at a time, hold each end of the corn cob in a tight fist. Slowly lift your hands up until the corn snaps in half. Repeat with the 2 remaining 2 whole corn cobs.
- Place the corn in a microwave safe bowl. Add 2-3 tablespoons of water. Cover and microwave for approximately 3 minutes, until tender.
- Once the corn is cool enough to handle, transfer to a cutting board. Hold a piece so that it's standing up on a cutting board. Working slowly & carefully, with a sharp knife, cut in half lengthwise. Make sure to cut down the center of the cob. One at a time, cut each half again down the center. Repeat this process until all of the corn cobs have been cut into quarters.
- Transfer corn to a large sheet pan. Brush with oil. Bake for 30-35 minutes, until the kernels turn crispy and begin to look burnt.
- In a small bowl, mix mayonnaise with ⅓ of the elote seasoning blend (1 teaspoon) & ⅔ of the crumbled feta. Brush over each piece of corn. Arrange on a serving platter. Sprinkle scallions over the top, along with the remaining seasoning & cheese. Serve with lime wedges.
Nutrition Information:
Yield: 4 Serving Size: 6 piecesAmount Per Serving: Calories: 161Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 10mgSodium: 468mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 5g
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