Cheesy Garlic Corn Ribs
a dinner recipe
With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at
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I’ve seen corn ribs floating around online for a while now and finally decided to try them- and wow, they’re as fun as they look. A little messy, super flavorful, and kind of addictive in the best way. I brushed them with a smoky garlicky butter, roasted them until they crisped up, and finished them off with a good sprinkle of cheese. The result? Crispy edges, tender bites, melty cheese, and a little kick from chili flakes if you want it.
They’re great as a snack, a side, or something fun to serve when you want to get your hands a little messy. My kids loved them. I loved them. And they’re definitely now going to be on repeat in this house.
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 20 M
TOTAL | 35 M
8 SERVINGS
| corn ribs
Preheat oven to 425°F (220°C) or preheat your air fryer to 390°F (200°C).
Prep the corn ribs:
- Cut each corn cob in half crosswise. Then stand each piece on its cut end and carefully slice down through the core to quarter them lengthwise (you’ll get 8 ribs total). **Use a sharp knife and some caution—it can be tough!
Season:
- In a small bowl, mix melted butter with garlic salt, smoked paprika, (optional crushed chile pepper), and pepper.
- Brush or rub the mixture all over the corn ribs.
Bake or air fry:
- Oven: Place corn ribs on a parchment-lined baking sheet and bake for 15–20 minutes, flipping halfway.
- Air fryer: Cook in a single layer for 10–12 minutes, shaking once or twice, until crisp and slightly curled.
Add cheese & finish:
- In the last 2–3 minutes of cooking, sprinkle cheese over the corn so it melts slightly.
- Remove and garnish with herbs. Serve with lime wedges, sour cream, or a drizzle of hot honey if you’re feeling extra.
Best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to bring back crispiness.
Cutting corn lengthwise can be tricky! Use a sharp chef’s knife and place the corn cut-side down on a steady surface. Rock the knife back and forth with controlled pressure rather than trying to force it straight through. If the cob is especially tough, you can microwave it for 30 seconds to slightly soften it before slicing.
If you’re baking your corn ribs and want that extra crisp, switch to broil for the last 2–3 minutes. Keep a close eye—they can go from golden to burnt quickly, but the result is those irresistibly caramelized edges.
with Himalayan Salt
blend
Subtly pink, our garlic salt blends Himalayan mineral salt with rich garlic, enhancing meals with savory depth.
0.53 oz - PORTION$0.50
4 oz - JAR$5
4 oz - REFILL$4
16 oz - REFILL$10
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
vietnamese
fine ground
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
0.25 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
hot
flakes
These hot crushed red pepper flakes are bright red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor.
0.18 oz - PORTION$0.50
1 oz - JAR$5
1 oz - REFILL$4
4 oz - REFILL$12
mild
blend
The mild heat of this chili powder blend allows all these spices to declare themselves nicely without being too overt.
0.35 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
