Smoky Sweet Corn Ribs

With their curved shape and handheld size, corn ribs are just as much fun to eat as their meaty counterpart. The fresh corn preparation went viral on TikTok in 2021, but restaurants like Momofuku Ssäm Bar were preparing this vegetarian side dish well before that. The good news is that you need little more than a very sharp knife to turn a humble ear of corn into a crispy-kerneled appetizer for your next backyard BBQ.

Some corn ribs recipes use a grill or air fryer; this version opts for the oven. While some grocery stores have started selling pre-cut corn ribs, the dish is better with freshly shucked summer corn. But even with the best knife skills, slicing a whole corn cob lengthwise can be daunting (not to mention dangerous). Instead, halve the cobs crosswise, then slice into stout quarters. With the cut into wedges, the juicy corn kernels have the opportunity to turn extra-crisp, almost like fried corn.

Similar to elote (Mexican street corn), you’ll slather the oven-baked corn ribs in a creamy, spiced spread while they’re still hot. Here a compound butter with smoked paprika, brown sugar, apple cider vinegar, and garlic powder seasons the charred corn riblets with smoky, tangy flavor. If you like things spicy, amp it up with more black pepper or a pinch of chipotle powder. Or increase to 1 tsp. garlic powder for an extra savory kick.

The corn ribs only need about 20 minutes in the oven and are ready once the kernels turn lightly charred and crispy. If you want to go the extra mile, garnish the seasoned corn ribs with a fluffy sprinkle of fresh herbs, like parsley or cilantro, and a squeeze of lemon or lime juice before serving.