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I had to try these viral Corn Ribs, and now I totally get the hype! They’re fun, handheld, and smothered in creamy, zesty Mexican street corn flavor. Make a batch to share… or don’t. I won’t judge.
Why You Can Actually Trust My Recipe
- Easy-to-Follow Instructions: I provide a clear, step-by-step method for safely and confidently cutting corn ribs.
- Air Fryer & Oven Instructions: Whether you prefer using an air fryer or the oven, I’ve tested both methods and included detailed instructions for each.
- Incredible Flavor: These are seasoned to perfection, offering a smoky, savory, and slightly spicy flavor with just the right balance in every bite.
Ingredients Needed
- Corn: Pick medium-sized ears of corn; if they are too big, they will be harder to cut.
- Sour Cream Swap: You can substitute the sour cream for Greek yogurt.
How to Make Air Fryer Corn Ribs
This corn ribs recipe took some trial and error, but I finally cracked the code! Scroll down for my easy cutting tips. They’re perfect with a grilled chicken BBQ dinner or a pasta salad lunch.
- Remove Husk and Cut Corn: Remove the husks from the ears of corn, then cut each cob into four ribs. *Keep scrolling for my foolproof method to slice corn.
- Make Sauce: In a small bowl, whisk together olive oil, garlic powder, smoked paprika, chili powder, salt, and pepper.
- Coat in Sauce: Season corn by brushing the olive oil and spices mixture on each rib, allowing the sauce to get between the kernels.
- Cook: Place in the air fryer basket, then cook at 400 degrees Fahrenheit for 10 minutes.
- Make Elote Sauce to Coat Corn: In a small bowl, add mayonnaise, sour cream, crumbled cotija cheese, cilantro, lime juice, paprika, chili powder, garlic powder, salt, and pepper to taste. Then, stir to combine.
- Coat and Serve: Brush the Elote sauce on each corn rib and/or serve on the side for dipping! Then, garnish with extra cotija cheese and chopped cilantro for the perfect finishing touch.
Corn Ribs in the Oven
Oven Instructions: Preheat the oven to 400°F, then follow instructions 1-3, and place the corn ribs on a baking sheet. Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!
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Remove the husks from 2 corn on the cob. Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright. Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob. Cut each cob into 4 ribs.
In a small bowl, whisk together ¼ cup olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
Brush the olive oil mixture on each corn rib.
Place the corn ribs in the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes.
In a small bowl, add ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled cotija cheese, 2 tablespoons cilantro, 1 tablespoon lime juice, ¼ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and salt and pepper to taste. Stir to combine.
Brush the Elote sauce on each corn rib or serve on the side for dipping!
Corn Ribs in the Oven
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- Preheat the oven to 400°F.
- Follow instructions 1-3, then place the corn ribs on a baking sheet.
- Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!
Calories: 312kcalCarbohydrates: 11gProtein: 4gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 23mgSodium: 360mgPotassium: 178mgFiber: 1gSugar: 4gVitamin A: 534IUVitamin C: 4mgCalcium: 67mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mexican Street Corn (Elote) Recipes
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