• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Appetizers

    August 24, 2022 11 Comments

    The Best Corn Ribs Recipe!

    397 shares
    Jump to Recipe

    Quick to make and super tasty, the best corn ribs recipe is the perfect crowd pleaser.  It's the funnest way to eat corn! (Yes, I said funnest, yes I know it isn't a real word, but I like it ok)? 😉 Dip the seasoned corn ribs in my 5 ingredients chipotle crema (so easy to make) for a real treat. You can prep these ahead of time and serve them hot or cold. These are great as a snack, side dish, or appetizer.

    Quick to make and super tasty, corn ribs are the perfect crowd pleaser. Dip the seasoned corn ribs in my 5 ingredients chipotle crema (so easy to make) for a real treat. You can prep these ahead of time and serve them hot or cold. These are great as a snack, side dish, or appetizer, great for at BBQ's or potlucks. #itdoesnttastelikechicken #veganappetizer #appetizer

    I have found my new favorite party appetizer!!! These corn ribs are so cute nobody can resist trying one. And when they do, woah! Flavor explosion. The corn is cut into these small rib shapes and then seasoned generously with Mexican-inspired spices. They are then cooked in an air fryer or oven which makes them curl a little (hello cuteness). Serve them with my chipotle crema dip (or another dip if you prefer) and fall in love.

    My favorite part of these corn ribs is that they are equally delicious served hot or cold. This makes them an ideal finger food for parties as they are tasty no matter what! Trust me when I say, grab yourself some corn on the cob and make a batch of these. You will not be disappointed!

    Quick to make and super tasty, corn ribs are the perfect crowd pleaser. Dip the seasoned corn ribs in my 5 ingredients chipotle crema (so easy to make) for a real treat. You can prep these ahead of time and serve them hot or cold. These are great as a snack, side dish, or appetizer, great for at BBQ's or potlucks. #itdoesnttastelikechicken #veganappetizer #appetizer

    Common Questions:

    What is the easiest way to cut corn ribs? I found the easiest way to cut corn ribs is to first cut the cobs in half to make two shorter cobs. Then turn the corn on its end and cut down the center using a large heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob. Then cut the halves in half again. Each corn cob will make 8 corn ribs that are about 4 inches long. See the step-by-step pictures below.

    Some other recipe writers made corn ribs that are the entire length of the corn, but not only does this make it really challenging to cut the corn, I also found the corn pieces were too big and clumsy, not ideal for an appetizer. I much prefer the shorter ribs for both of those reasons.

    Can you eat the whole corn rib? No, the cob is too tough to eat. To eat the corn ribs bite the corn kernels off of the cob just like you would when eating corn on the cob. You can chew at the leftover cob if you like to get out all the flavor. Yum!

    How to Make Corn Ribs:

    Cut the top and bottom off the corn and then cut the cob in half.

    Prepping the corn:

    Lay a cob down on a cutting board and use a large sharp knife to cut off the very top of the cob and the bottom stem so that the ends of the corn cob are flat. Now cut the corn cob in half to make two short cobs.

    Turn the corn on it's end and then cut down the center using a sharp knife.

    Take one of the halves and turn it upright. Carefully cut down the center using a large heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob.

    Cut those two halves in half again to make 4 ribs. Repeat with the remaining half to make a total of 8 ribs from one cob.

    Then cut the halves in half again so you make 4 ribs. Repeat with the remaining corn half.

    Two corn cobs will make for 16 ribs

    Then repeat with the second corn cob making a total of 16 ribs.

    Season the corn and toss to coat.

    Season the corn:

    Add the corn ribs to a medium bowl and add the oil, smoked paprika, cumin, garlic powder, and salt. Stir to evenly coat the corn ribs. You can cook them right away or store them covered in the fridge for up to 1 day.

    Mix up the simple chipotle crema.
    To make the Chipotle Crema:

    To make this truly the best corn ribs recipe, you must try my very easy-to-make chipotle crema! The creamy spicy sauce paired with the sweet corn is everything! To a small bowl, add the yogurt, chipotle pepper, lime juice, agave, and salt. Mix well.

    Air fry or bake in the oven.

    Cook the corn ribs:

    Air fryer corn ribs method (my fave): Preheat your air fryer to 380F(193C). Add the seasoned corn ribs to the air fryer basket and air fry for 8 - 10 minutes until the corn is cooked. Garnish with cilantro and serve the corn ribs hot or cold with the chipotle crema on the side.

    Oven method: Preheat your oven to 400F (200C). Spread the corn ribs evenly across a baking sheet and bake for 10 - 15 minutes until the corn is cooked. Garnish with cilantro and serve the corn ribs hot or cold with the chipotle crema on the side.

    Quick to make and super tasty, corn ribs are the perfect crowd pleaser. Dip the seasoned corn ribs in my 5 ingredients chipotle crema (so easy to make) for a real treat. You can prep these ahead of time and serve them hot or cold. These are great as a snack, side dish, or appetizer, great for at BBQ's or potlucks. #itdoesnttastelikechicken #veganappetizer #appetizer

    The best corn ribs recipe is...

    • The perfect party appetizer
    • Gluten-free and vegan
    • Can be served hot or cold
    • A crowd pleaser!

    More vegan appetizer recipes:

    The Best Ever Cowboy Caviar
    Vegan Satay Skewers
    Vegan Deviled Potatoes
    Grilled Tofu Skewers

    *I first saw these corn ribs on Tiktok and knew I had to try them immediately. I'm not sure who the original creator of the "corn rib" video is so if you know, let me know in the comments so I can credit them.

    If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
    Bon appetegan!
    Sam Turnbull

    Print Recipe
    5 from 4 votes

    The Best Corn Ribs Recipe!

    Inspired by Mexican street corn (elotes). Quick to make and super tasty, corn ribs are the perfect crowd pleaser. You can prep these ahead of time and serve them hot or cold. These are great as a snack, side dish, or appetizer, great for at BBQ's or potlucks.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Appetizer, Side Dish, Snack
    Cuisine: Mexican
    Servings: 4 (makes 16 corn ribs)
    Calories: 117kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the Corn Ribs:

    • 2 cobs corn peeled and cut into "ribs" (see step 1)
    • 1 tablespoon oil (such as olive or vegetable oil)
    • 1 teaspoon smoked paprika
    • ½ teaspoon cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • 1 handful cilantro roughly chopped (optional for garnish)

    For the Chipotle Crema (optional):

    • ½ cup plain vegan yogurt (such as almond or soy yogurt) (or sub vegan mayonnaise)
    • ½ - 1 chipotle pepper in adobo sauce finely chopped
    • ½ lime juiced
    • 1 teaspoon agave
    • ¼ teaspoon salt
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    How to Cut Corn Ribs:

    • Lay a cob down on a cutting board and use a large sharp knife to cut off the very top of the cob and the bottom stem so that the ends of the corn cob are flat. Now cut the corn cob in half to make two short cobs.
    • Take one of the halves and turn it upright. Carefully cut down the center using a large heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob. Then cut the halves in half again so you make 4 ribs. Repeat with the remaining corn half. Repeat with the remaining corn half. Then repeat with the second corn cob making a total of 16 ribs. (See pictures in the post for reference)

    To cook the Corn Ribs:

    • Season the corn: Add the corn ribs to a medium bowl and add the oil, smoked paprika, cumin, garlic powder, and salt. Stir to evenly coat the corn ribs. You can cook them right away or store them covered in the fridge for up to 1 day. 
    • To make the Chipotle Crema: To a small bowl, add the yogurt, chipotle pepper, lime juice, agave, and salt. Mix well.
    • Air fryer method (my fave): Preheat your air fryer to 380F(193C). Add the seasoned corn ribs and air fry for 8 - 10 minutes until the corn is cooked. Garnish with cilantro and serve the corn ribs hot or cold with the chipotle crema on the side.
    • Oven method: Preheat your oven to 400F (200C). Spread the corn ribs evenly across a baking sheet and bake for 10 - 15 minutes until the corn is cooked. Garnish with cilantro and serve the corn ribs hot or cold with the chipotle crema on the side.

    Notes

    Make-ahead: prep the corn ribs and then season them. Store covered in a bowl in the fridge for up to 1 day. Cook when you are ready to eat. You can also cook the corn ribs and serve them cold. They will keep fresh for about 1 day.

    Nutrition

    Serving: 1serving (recipe makes 4 servings) | Calories: 117kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 526mg | Potassium: 197mg | Fiber: 3g | Sugar: 5g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    « Best Vegan Pistachio Ice Cream
    Vegan Swedish Meatballs »

    Reader Interactions

    Comments

    1. Ann M says

      August 25, 2022 at 8:24 pm

      5 stars
      Ugh! I’m not sure how my review ended up as a reply, so let’s try this again.

      Agreed, Sam! This is definitely the funnest way to eat corn! The ears of corn I have are rather petite, so I may not cut them up the next time I make this. I will absolutely coat them in these spices, though. I had some chipotle ranch dressing already in the fridge, so I dipped the “ribs” in that! Yum! I am in love with these flavors, and I never would have thought of them.

      One word of caution, though. Be sure to use a sharp knife when cutting the corn. It’s a tough task only made tougher and more risky by using a dull blade. Be safe!

      Reply
      • Sam Turnbull says

        September 02, 2022 at 3:44 pm

        So happy you enjoyed them!!

        Reply
    2. Rachel Moore says

      August 25, 2022 at 4:33 pm

      they look good. how do you eat them? the whole thing or bite off the cob.

      Reply
      • Ann M. says

        August 25, 2022 at 5:49 pm

        5 stars
        Agreed, Sam! This is definitely the funnest way to eat corn! The ears of corn I have are rather petite, so I may not cut them up the next time I make this. I will absolutely coat them in these spices, though. I had some chipotle ranch dressing already in the fridge, so I dipped the “ribs” in that! Yum! I am in love with these flavors, and I never would have thought of them.

        One word of caution, though. Be sure to use a sharp knife when cutting the corn. It’s a tough task only made tougher and more risky by using a dull blade. Be safe!

        Reply
        • Sam Turnbull says

          September 02, 2022 at 3:44 pm

          Yes a sharp knife is a must!! Enjoy!

      • Sam Turnbull says

        September 02, 2022 at 3:43 pm

        You bite the corn off the cob 🙂

        Reply
    3. Liz says

      August 24, 2022 at 2:43 pm

      Ahhh I’m so excited right now for fall to start and the farm stands to start selling the local corn so that I can try this! Just sent the link to like 5 people I know. This looks so good! Can’t wait to try this

      Reply
      • Sam Turnbull says

        September 02, 2022 at 3:42 pm

        Amazing! So happy you love it Liz!!

        Reply
    4. Brenda says

      August 24, 2022 at 7:23 am

      "Funnest" being grammatically incorrect comes from the word "fun"'s roots as exclusively a noun. Given that it's now also an adjective, there is really no logical reason not to treat it as one, and anyone who says otherwise is being overly prescriptive about a language that does not and never has adhered to any sort of "linguistic purity" or whatever.

      So in short, go forth and say "funnest" without shame or apology!

      Also, these corn ribs look delicious!

      Reply
      • Sam says

        August 26, 2022 at 9:37 am

        5 stars
        Loving this comment!

        - a fellow linguist

        Reply
      • Sam Turnbull says

        September 02, 2022 at 3:40 pm

        Hahaha! Thank you Brenda!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN