Name: Crispy Corn Ribs Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter (melted, ¼ stick); 1 tablespoon olive oil; ½ teaspoon kosher salt; ½ teaspoon ground paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; 3 ears fresh corn on the cob (shucked and silks removed)

There’s something irresistibly fun about crunchy, golden corn turned into these unique “ribs” that you can hold and savor bite by bite. This Crispy Corn Ribs Recipe takes simple corn on the cob and transforms it into a crispy, flavorful treat that's perfect for snacking or a side dish that steals the show.

The image shows a white plate filled with several grilled corn ribs arranged in a loose pile. The corn ribs are golden yellow with browned grill marks, giving them a slightly charred look. Small green herb pieces are sprinkled lightly over the corn, adding a touch of color. On the side of the plate is a small white bowl filled with a creamy white dipping sauce that also has a few tiny green herb bits on top. The plate is placed on a white marbled surface, adding a clean and bright background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Corn Ribs Recipe
Top Tip
How to Serve Crispy Corn Ribs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Corn Ribs Recipe

Why You'll Love This Recipe

I’m honestly a big fan of simple recipes that have a wow factor, and this Crispy Corn Ribs Recipe nails just that. It turns something everyday into a little celebration on your plate, and it couldn’t be easier to pull off.

Fun Presentation: Cutting corn into ribs makes eating it a playful experience, especially great for gatherings.
Perfectly Crispy: Baking with butter and spices creates a crispy texture with a rich, smoky flavor.
Simple Ingredients: Uses pantry staples you probably already have, highlighting corn’s natural sweetness.
Versatile Snack or Side: Works great for summer barbecues, casual dinners, or a fun appetizer anytime.

Ingredients & Why They Work

This recipe balances buttery richness with aromatic spices that enhance the corn’s natural sweetness without overpowering it. Plus, choosing fresh ears makes all the difference in flavor and texture.

Flat lay of three fresh ears of corn on the cob, shucked and silks removed, a small white ceramic bowl with melted butter, a small white ceramic bowl with olive oil, a small white ceramic bowl containing kosher salt, a small white ceramic bowl with ground paprika, a small white ceramic bowl with garlic powder, a small white ceramic bowl with onion powder placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Melts into the corn, adding richness and helping the seasonings stick while fostering crispiness in the oven.
Olive oil: Gives an extra layer of moisture and helps the corn brown beautifully without burning.
Kosher salt: Enhances the corn’s flavor and balances the sweetness naturally present in fresh corn.
Ground paprika: Adds a smoky, slightly sweet depth with a gorgeous color hue.
Garlic powder: Infuses a subtle, savory pop that complements the corn's sweetness.
Onion powder: Brings a mild savory bite that rounds out the spice mix nicely.
Fresh ears of corn: The star of the show—freshness is key for juicy, tender ribs that crisp up well.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this recipe simple to showcase the corn’s flavor but love experimenting with different spice blends or dipping sauces. It’s all about what you enjoy most and having fun with it.

Variation: I once tried sprinkling cajun seasoning instead of paprika for an extra kick — totally delicious and addictive!
Dietary Modification: Swap butter for vegan butter or coconut oil for a dairy-free version that’s just as crispy.
Seasonal Twist: Drizzle lime juice and sprinkle chili powder for a fresh Mexican street corn vibe.
Mild Version: For kids or less spice-friendly folks, just leave out paprika and garlic for a buttery, simple crisp.

Step-by-Step: How I Make Crispy Corn Ribs Recipe

The image shows a beige plate filled with many pieces of grilled yellow corn. The corn pieces are cut into small sections, with some showing char marks of brown and black spots from grilling. Small green herb bits are sprinkled on top, adding a touch of color. There is a small white bowl of light-colored sauce placed toward the upper left of the plate. The plate rests on a white marbled surface. The photo is sharp with a close-up view, highlighting the texture of the corn kernels and the grill marks photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Corn Ribs

First things first — cut each shucked ear of corn into quarters lengthwise, creating these rib-like sections. I find the best way is to start by halving each ear, then cut each half into two. Having a large, sturdy cutting board helps a ton because corn kernels can slip, so a sharp knife and a steady hand are keys here.

Step 2: Make the Flavorful Butter Mixture

Mix melted butter, olive oil, kosher salt, paprika, garlic powder, and onion powder in a bowl. I like doing this step last minute so the butter stays warm and easy to brush on evenly. This seasoning blend is my go-to because it enhances the corn naturally without overpowering the flavor.

Step 3: Arrange and Brush Corn Ribs on the Tray

Lay the corn ribs flat on a parchment-lined baking sheet with the cut sides facing down for that perfect crispy char. Brush each generously with the butter mixture — don’t be shy! The butter is the secret to golden, flavorful corn ribs that aren’t dry.

Step 4: Bake to Crispy Perfection

Pop the tray into a 425°F oven and bake for 30-35 minutes. Keep an eye on them after 25 minutes so they don’t burn but get nice and crispy. They should turn golden brown with slightly caramelized edges — that’s the sweet spot you’re aiming for. Let them cool a few minutes before tucking in; that way they firm up a bit for perfect biteability.

Top Tip

I've found that a few small tricks make all the difference when making crispy corn ribs at home. These tips help ensure you get that perfect balance of crunch, flavor, and juicy tenderness every time.

Sharp Knife: Using a very sharp knife to slice the corn helps keep the ribs intact without smashing kernels.
Brush Generously: Don’t skimp on the buttery spice mix — it’s the magic layer that crisps up and adds flavor.
Don’t Overcrowd the Pan: Arrange ribs so they’re not touching to allow heat to circulate and get evenly crispy edges.
Watch the Time: Oven temperatures vary, so start checking at 25 minutes to avoid burning but still get golden crunch.

How to Serve Crispy Corn Ribs Recipe

Garnishes

I love topping my corn ribs with a sprinkle of freshly chopped parsley for brightness. Sometimes a dusting of grated Parmesan cheese adds a fun savory layer, or a squeeze of fresh lemon or lime juice for a zesty kick. Don’t forget a dollop of your favorite dipping sauce — ranch or spicy mayo works wonders.

Side Dishes

This recipe pairs beautifully with grilled meats, burgers, or a fresh summer salad. I often serve these ribs alongside coleslaw and baked beans for a classic BBQ vibe that pleases a crowd.

Creative Ways to Present

For parties, I've served corn ribs standing up in a tall glass lined with parchment, making it fun and easy for guests to grab them like appetizers. Another time, I laid them out on a rustic wooden board with assorted dips and garnishes for a colorful, inviting platter.

Make Ahead and Storage

Storing Leftovers

I always store leftover corn ribs in an airtight container in the fridge for up to 2 days. To keep them from getting soggy, I line the container with paper towels to absorb moisture — it really helps retain the crispness.

Freezing

I haven’t had the best luck freezing corn ribs because they tend to lose that perfect crispy texture after thawing. I recommend making fresh whenever possible – it only takes 45 minutes and is totally worth it!

Reheating

To reheat leftovers, I gently warm them in a 375°F oven for about 10 minutes on a baking sheet. This refreshes the crispiness much better than the microwave, which can make them chewy or soggy.

Frequently Asked Questions:

Can I make Crispy Corn Ribs Recipe on the grill?

Absolutely! You can grill your corn ribs for a smoky flavor. Just brush with the butter-spice mixture and grill on medium heat about 10-15 minutes, turning occasionally until crisp and nicely charred.

What’s the best way to cut corn for this recipe?

Cut the ears into quarters lengthwise after shucking and removing all silks. A sharp knife and steady hand make clean cuts, which help the corn ribs stay intact and cook evenly.

Can I use frozen corn for corn ribs?

Frozen corn isn’t recommended because it lacks the structure and moisture balance fresh corn has, making it harder to cut into ribs and less likely to crisp up properly.

How can I make this recipe dairy-free?

Swap out the unsalted butter for vegan butter, coconut oil, or your favorite plant-based spread. The olive oil in the recipe also helps keep the ribs nicely moist and crispy.

Final Thoughts

This Crispy Corn Ribs Recipe has become one of my favorite ways to change up the humble ear of corn—simple, crunchy, and so crave-worthy. I hope you enjoy making it as much as I do because it’s perfect for casual meals or wowing friends at your next cookout. Give it a try and watch everyone reach for seconds!