Description
Transform fresh corn on the cob into a delicious, crispy plant-based appetizer with these easy corn ribs. By slicing the corn into long, vertical quartered planks, you maximize the surface area for a deep, smoky char while keeping the interior juicy. Roasted to perfection with a savory blend of smoked paprika, garlic, and chili, these handheld ribs are the perfect snack for your next gathering or quick weeknight dinner.
Ingredients
4 ears corn on the cob, husked and de-silked
3 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp garlic powder
0.5 tsp chili powder
0.5 tsp sea salt
2 tbsp fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Stand the corn vertically on a cutting board, stem side down, and use a heavy chef knife to carefully slice into halves, then quarter each half into long planks.
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, chili powder, and salt.
Brush the spice mixture thoroughly over all sides of each corn rib.
Arrange the corn ribs on a parchment-lined baking sheet with the curved side facing upward.
Roast for 20 minutes until the edges are golden brown and curled.
Garnish with fresh cilantro before serving.
Notes
Ensure your knife is sharp to safely slice through the corn cob. If you prefer extra heat, add a pinch of cayenne pepper to the spice rub. Store leftovers in an airtight container for up to 3 days and reheat in an air fryer to maintain crispness.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 4 corn ribs
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg