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- Makes 16 corn ribs
- Serving size: 4 ribs
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These corn ribs cooked in the oven are a playful twist on classic corn on the cob. Instead of serving whole ears, the corn cob is sliced lengthwise into rib-like strips, then seasoned and roasted until the edges are golden and the kernels curl into their signature “rib” shape. The result is smoky, tangy, and a little bit messy—in the best way! Whether you serve them as a party appetizer, game-day snack, or just a fun new side, these corn ribs are guaranteed to disappear fast.
Easy corn prep: If starting with unshucked corn, trim about 1 inch off the tops of the ears. Microwave for 3 minutes, let cool for 5 minutes, then pull away the husks and silk—they’ll slip right off.
Ingredients
- 3 tablespoons sherry vinegar or white balsamic vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoons onion powder
- ½ teaspoons garlic powder
- ½ teaspoons ground coriander
- 2 ears fresh sweet corn (see tip, recipe intro)
Instructions
- Preheat oven to 425°F. In a large bowl stir together the first six ingredients (through coriander).
- Cut stem ends off corn ears, then cut each ear in half crosswise. Stand one ear half on end on a cutting board. Carefully cut in half through the center of the cob. Cut each of those pieces in half lengthwise to create 4 corn ribs. Repeat with the remaining corn ear halves. Add corn ribs to bowl with spice mixture; toss to thoroughly coat with spices.
- Place corn ribs on a baking sheet. Roast 5 to 10 minutes or until browned in spots and beginning to curl. Let cool 5 minutes before serving.
Per serving (4 ribs): 115 calories, 23 g carbohydrates, 4 g protein, 2.2 g total fat, 0.4 g saturated fat, 0 g cholesterol, 23 mg sodium, 4 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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