These corn riblets are surprisingly good! One of my favorite ways to eat corn now. The strips of corn are a delicious and satisfying side dish or appetizer.
Who doesn't love corn on the cob? It's a signature side dish served at nearly every BBQ and outdoor cook out.
I personally have a hard time eating corn on the cob. It gets messy, stuck in my teeth and hard to add additional flavors too.
That's where corn riblets come in. Corn riblets, or "corn ribs," are like corn on the cob, but cut up into easier to eat and easier to flavor ribs.
Here is my personal favorite way to eat them with a savory, slightly smoky flavor.
What are Corn Ribs?
If you haven't heard of them yet, corn ribs are cobs of corn quartered into smaller, easier to eat strips.
They cook a little quicker than the traditional corn on the cob and are easier to saturate with flavor.
This recipes uses a few flavorings that makes it savory, smoky and with the tiniest bit of spice.
Ingredients used for the corn ribs
Corn: For corn riblets you'll need a couple cobs of corn
Oil: We used olive oil, but you can easily substitute this with your favorite oil of choice. I suggest oils without too much flavor, or it may effect the taste of your riblets.
Smoke paprika: This spice adds the subtle smoky, spicy flavor. Depending on which type of paprika you use it'll effect the outcome of your corn.
If you want your corn to be a little spicer you can use hot paprika. But smoked paprika adds that extra hint of depth to this recipe.
Cumin: Cumin helps bring out the subtle sweetness from food. Since one of the tasty things about corn is its sweetness, the cumin adds a yummy flavor that amps up the corn.
Garlic powder: Garlic adds additional flavor that nearly everyone loves.
Salt: To bring out the savory notes of the spices.
Ingredients Used for the Dipping Sauce
Yogurt and Mayo: The yogurt and mayo act as an excellent base for the sauce. The yogurt adds a bit of tang to the mayo, and the mayo softens the yogurt flavor.
Smoked paprika: Again, the smoked paprika adds a hint of spice and smoky flavor.
How to Make Corn Riblets
Corn ribs are actually super easy to make. The hardest part is cutting the cob into the ribs. A sharp, heavy knife is useful for tearing through the cob itself.
To make corn riblets, you start by chucking your your cobs of corn.
Then carefully cut the corn cob into corn ribs. To do this cut your cob in half and then in half again long wise.
It's easiest to cut this with the cobs sticking up vertically on your cutting board.
Then create your spiced oil by placing your oil in a small bowl and mix in paprika, cumin, garlic and salt.
Coat all of the corn ribs with your spiced oil and bake! You could also warp them in foil and throw them on the grill if your cooking outside.
These corn ribs are so good that they will go quick! If you want to make a larger number of them simply double or triple the recipes so there are enough ribs for everyone.
Serve them up as a side dish or use these corn ribs as a course appetizer.
These corn riblets are a delicious and surprisingly easy way to eat corn on the cob. Serve these up at your next cook out and they'll be everyone's favorite side.
For the Corn Ribs
- 2 fresh cobs of corn
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder
- a pinch of salt
For the Smoky Dipping Sauce
- 1 tablespoon yogurt
- 1 tablespoon mayo
- 1 teaspoon smoked paprika
- Preheat the oven to 375ºF.
- Chop the corn into riblets. The easiest method to do this is to place the corn vertically on chopping board. First chop in half and then into quarters.
- Combine olive oil and all of the spices.
- Brush the seasoning over the chopped corn ribs.
- Bake corn ribs for 25-30 mins until it gets crispy and curly.
If you'd rather cook these riblets up on the grill, lay them out on tin foil first and loosely wrap the edges. They'll taste amazing!
Amount Per Serving: Calories: 173Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 3mgSodium: 119mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 3g