So, About These Corn Ribs…
I have to admit, the first time I tried to make corn “ribs,” I laughed out loud. Like, how could corn possibly be rib-like? But then my cousin Jess brought a platter to a summer BBQ, and I basically inhaled half the tray before anyone else could blink. The hot honey glaze was the clincher—sweet, spicy, sticky, and just plain messy (in the best way). And honestly, slicing corn into ribs is a little more fun than it should be, which says a lot about my Friday nights.
Why You’ll Love This (Or, Why I Keep Making It)
I make this whenever I need a side that gets people talking (or licking their fingers, which I guess is talking with your hands?). My family goes nuts for it—my little brother once asked if I could just leave out the corn and make a tray of the sauce, which… well, no. It’s perfect for when you’re tired of the same old boiled corn on the cob; plus, you only need a few things, and it’s weirdly fun to eat. I used to dread slicing the corn—it’s a bit of a wrestling match—but honestly, once you get the hang of it, it’s a breeze. And if you’re a little clumsy like me, just go slow and keep your fingers outta the way.
What You’ll Need (And What You Can Swap)
- 4 ears fresh corn (I use whatever’s cheapest, but my grandmother swears by Silver Queen. Any sweet corn works)
- 2-3 tbsp olive oil (sometimes I just use canola when I run out—no big deal)
- 1/2 tsp smoked paprika (regular paprika is fine, but smoked gives it a little somethin’ extra)
- 1/2 tsp garlic powder (I’ve skipped this before by accident; it’s still tasty)
- 1 tsp salt, or to taste
- 1/4 tsp black pepper
- 2-3 tbsp hot honey (Mike’s Hot Honey is my usual, but I’ve actually made my own in a pinch—just mix honey and sriracha or chili flakes. Works a treat.)
- Chopped parsley or cilantro for garnish (optional—I forget this step half the time, and nobody complains)
How I Actually Make These—Step by Step
- Getting the Corn Ready: Husk your corn and snap off the ends. Here’s the trickiest part: stand each cob upright on a cutting board, and, using your sharpest, biggest knife, carefully cut it in half lengthwise. Then quarter those halves. Sometimes I have to wiggle the knife a bit, and one time a piece flew off the board entirely—watch those flying kernels!
- Seasoning: In a big bowl, toss your corn “ribs” with the olive oil, paprika, garlic powder, salt, and pepper. (This is where I sneak a taste—raw corn is actually kinda sweet and crunchy, but don’t eat too much! Save room.)
- Baking or Air Frying: Preheat your oven to 425°F (220°C), or fire up your air fryer to about 400°F. Lay the corn in a single layer on a baking sheet (I line mine with parchment because I hate scrubbing pans) or in your air fryer basket. Bake for 20-25 minutes, flipping halfway, until the edges start to get a little charred and the corn curls up like—well, ribs. If you’re using an air fryer, it’s usually done in about 12-15 minutes, but peek around 10 just in case.
- Adding the Hot Honey: Pull out the corn, drizzle with hot honey, and toss to coat (careful, it’s sticky as heck). Pop them back in the oven or air fryer for another 3-5 minutes so the honey caramelizes a bit. It’ll smell amazing. Try not to burn your fingers testing one right out of the oven—I always do.
- Finishing Touches: Sprinkle with parsley or cilantro if you’re feeling fancy. Or don’t. Up to you.
Notes (Or, What I’ve Learned After a Few Goofs)
- Don’t be afraid to really char the edges; the crispy bits are my favorite part, even if they look a bit burnt.
- Sometimes the corn ribs will curl a lot, sometimes not much—depends on how fresh your corn is, I think?
- If your hot honey is super thick, microwave it for 10 seconds so it drizzles easier. Actually, it’s easier to coat that way.
Experiments I’ve Tried (And One That Failed)
- Lime zest: Tossed a bit on top once—adds a zing I quite liked.
- Cheese: Sprinkled on cotija or feta after baking. Super good, but a bit overkill if you’re already doing the hot honey.
- Butter instead of oil: Tastes great but can make the ribs greasy.
- Grilling: Tried grilling them directly—tasty, but the honey burns too fast. Wouldn’t do that again, honestly.
Gear You Might Need (Or Not)
Sharp chef’s knife—this really helps, but I’ve used a cleaver before (with slightly terrifying results, so maybe not for the faint of heart). Baking sheet or air fryer. If you don’t have parchment, just grease the pan a bit; it’ll stick, but nothing a spatula can’t fix. I once tried using a bread knife—don’t bother, it’s just not worth the struggle.
Storing Your Corn Ribs (Although Who Are We Kidding?)
Technically, you can keep these in an airtight container in the fridge for 2-3 days. But honestly, in my house, they never last past the evening. If you do have leftovers, a quick zap in the oven or air fryer brings them back to life—microwave makes them a bit chewy, though. I think they actually taste better the next day, but maybe that’s just my weird palate.
How I Like to Serve These (And a Family Quirk)
Perfect as a side for BBQ chicken, burgers, or honestly just a big green salad. My little niece likes to dip hers in ranch dressing—don’t ask me why, but it’s a hit. Sometimes I’ll just serve a mountain of these and call it dinner. I put out a bowl for the cobs, but nobody ever uses it; the plate’s always picked clean (I’m looking at you, Dad).
Pro Tips (Learned the Hard Way)
- Don’t rush the slicing—one time I tried to go too fast and almost lost a thumbnail. Take your time. Trust me.
- If you dump the honey on too soon, it burns. Wait till the last few minutes to glaze.
- I’ve tried making these with canned corn on the cob (if you can find it)—doesn’t work, gets mushy. Just, don’t.
FAQ (Based on Stuff People Have Actually Asked)
- Can I make these ahead of time? You can prep the corn ribs and season them a few hours ahead; just roast and glaze right before eating. Honestly, they’re best fresh, but leftovers are still pretty good.
- Is there a way to make them less spicy? Oh, totally. Use regular honey and just a pinch of chili flakes or skip the heat altogether if you want. Or try this fast homemade hot honey recipe if you want to control the spice.
- What if I don’t have an air fryer? Oven works just fine. Actually, I like the oven version better sometimes—it’s a bit less fussy.
- What’s with all the corn ribs on TikTok? No idea; I just think they taste good. But yeah, they look super cool for party food.
- Can I freeze these? Hmm, I wouldn’t. The texture gets kinda sad. But hey, try it if you’re feeling adventurous.
So there you have it. Hot honey corn ribs, with all my little quirks and sidetracks. If you try ‘em, let me know how it goes (or if you invent a better method—sharing is caring, right?).
Ingredients
- 4 ears fresh corn on the cob
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons honey
- 1 tablespoon hot sauce (such as sriracha or your favorite)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
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1Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2Carefully cut each ear of corn lengthwise into quarters to create rib-like strips.
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3In a large bowl, toss the corn ribs with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
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4Arrange the corn ribs on the prepared baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway, until the edges are golden and slightly crispy.
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5While the corn is roasting, mix honey and hot sauce in a small bowl to make the hot honey glaze.
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6Remove the corn ribs from the oven and brush generously with the hot honey glaze. Garnish with chopped parsley if desired and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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