Corn Ribs
So yesterday, I found myself in one of those classic busy mom situations, racing back from Alex's soccer practice, only to realize I needed a quick and tasty dinner option. Enter corn ribs—a solution that transforms simple corn cobs into something magically delicious and family-friendly. Alex always asks for more of these, and they’ve definitely become a favorite around our Manhattan table. You’ll love how they curl into adorable little "ribs," making them a fun addition to any meal.
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If you're looking for another delightful recipe, check out our Gluten-Free Lemon Crinkle Cookies.
Why you’ll love this recipe
These corn ribs are perfect for those evenings when you want to serve something unique yet easy. The garlic butter spread combines beautifully with the taco seasoning, giving each bite an explosion of flavor. Plus, they are baked, making cleanup a breeze—something I always appreciate in my cozy city kitchen.
Ingredients
- 4 medium sized cobs of corn, husked
- 3 ounce container of garlic butter spread, softened
- 1-2 tablespoon taco seasoning
- ¼ cup cotija cheese, crumbled
- ¼ cup cilantro, minced
- ½ cup spicy mayo, divided
Step-by-step instructions
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Preheat your oven to 425 degrees Fahrenheit and cover a large baking sheet with aluminum foil or parchment paper, if desired.
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Carefully cut each cob of corn in half lengthwise and then cut each half into 2 equal pieces lengthwise.
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Spread garlic butter spread all over the kernels of each piece.
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Sprinkle taco seasoning all over each rib of corn.
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Place the prepared corn in an even, single layer on the baking sheet.
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Cook for 20-30 minutes, until the kernels change color and the “ribs” begin to curl into a “C” shape.
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Remove the corn from the oven and sprinkle it with cotija cheese and minced cilantro, if desired.
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Drizzle the ribs with ¼ cup of spicy mayo and serve with the remainder of the spicy mayo as a side for dipping. Serve hot.
Recipe tips & variations
Feel free to adjust the spices based on your family's preference. I’ve found that a bit of smoked paprika can add a nice depth. These ribs also work great with a sprinkle of lime juice for added zest. And of course, mixing up your toppings—like adding a dash of hot sauce or replacing cilantro with parsley—can offer a fresh twist every time you make them.
Storage & reheating
If you happen to have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, simply pop them back in the oven at 350 degrees Fahrenheit for about 5-7 minutes or until warmed through.
FAQs
How do I safely cut corn cobs into ribs for this recipe?
Cutting corn cobs can be tricky! I recommend using a sharp chef's knife to carefully cut them in half, applying gentle pressure to ensure an even split. Always make sure your cutting board is stable to prevent slipping.
Can I use frozen corn cobs to make Corn Ribs?
Absolutely! Just make sure the cobs are fully thawed before cutting and preparing as directed.
How do I know when Corn Ribs are fully cooked and curled?
You'll know they're done when the kernels have changed color, the ribs have curled into a “C” shape, and they’re slightly crisped around the edges.
What seasonings can I use to customize the flavor of Corn Ribs?
Feel free to experiment with your favorites! Besides taco seasoning, you could try Cajun spices, a bit of cayenne pepper for heat, or even a sprinkle of parmesan cheese for something different.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
This corn ribs recipe is more than just a nod to a summer favorite—it's a delightful reminder that simple ingredients can create joy at the dinner table. Can't wait for you to try it!
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Corn Ribs
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and easy corn ribs recipe, perfect for family dinners.
Ingredients
- 4 medium sized cobs of corn, husked
- 3 ounces garlic butter spread, softened
- 1-2 tbsp taco seasoning
- ¼ cup cotija cheese, crumbled
- ¼ cup cilantro, minced
- ½ cup spicy mayo, divided
Instructions
- Preheat your oven to 425 degrees Fahrenheit and cover a large baking sheet with aluminum foil or parchment paper, if desired.
- Carefully cut each cob of corn in half lengthwise and then cut each half into 2 equal pieces lengthwise.
- Spread garlic butter spread all over the kernels of each piece.
- Sprinkle taco seasoning all over each rib of corn.
- Place the prepared corn in an even, single layer on the baking sheet.
- Cook for 20-30 minutes, until the kernels change color and the “ribs” begin to curl into a “C” shape.
- Remove the corn from the oven and sprinkle it with cotija cheese and minced cilantro, if desired.
- Drizzle the ribs with ¼ cup of spicy mayo and serve with the remainder of the spicy mayo as a side for dipping. Serve hot.
Notes
- Consider adding smoked paprika for depth.
- A sprinkle of lime juice enhances flavor.
- Mix toppings, like hot sauce or using parsley instead of cilantro for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetable Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 ribs
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
