These crispy, golden corn ribs are coated in a smoky, zesty Elote-inspired sauce. I love how fun they are to eat and how they turn a simple ear of corn into a snackable dish that’s perfect for sharing or enjoying on my own.

Why You’ll Love This Recipe

I like making corn ribs because they’re easy, flavorful, and versatile. I can cook them in my air fryer or oven, and they always come out tender with just the right char. The combination of smoky spices and creamy Elote sauce makes every bite irresistible. Plus, they’re a great conversation starter when I serve them at gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn Ribs:

• 2 corn on the cob

• ¼ cup olive oil

• ½ teaspoon garlic powder

• ½ teaspoon smoked paprika

• ½ teaspoon chili powder

• ¼ teaspoon salt

• ¼ teaspoon pepper

Elote Sauce:

• ¼ cup mayonnaise

• ¼ cup sour cream

• ¼ cup crumbled cotija cheese

• 2 tablespoons cilantro

• 1 tablespoon lime juice

• ¼ teaspoon paprika

• ¼ teaspoon chili powder

• ¼ teaspoon garlic powder

• salt and pepper to taste

Directions

1. I start by removing the husks from the corn and cutting the stalk off the end so the cob stands flat. Using a sharp knife, I cut the cob in half, then in quarters, creating four “ribs.”

2. In a bowl, I whisk together olive oil, garlic powder, smoked paprika, chili powder, salt, and pepper. I brush this mixture all over the corn ribs.

3. For the air fryer method, I place the ribs in the basket and cook at 400°F for 10 minutes. For the oven, I bake them at 400°F for 10–15 minutes.

4. While they cook, I mix together the Elote sauce ingredients until smooth and creamy.

5. Once the corn is done, I brush it generously with the Elote sauce or serve the sauce on the side for dipping. I like to garnish with extra cotija cheese and cilantro before serving.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes of prep time and 10 minutes of cook time, so I can have them ready in just 20 minutes.

Variations

I like to switch things up by adding a pinch of cayenne pepper for extra heat or swapping sour cream with Greek yogurt for a tangier sauce. Sometimes I use parmesan instead of cotija if that’s what I have on hand. For a lighter version, I skip the mayo and use just sour cream and lime juice.

Storage/Reheating

I usually enjoy corn ribs right away because they’re crispiest fresh. If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I pop them back in the air fryer for a few minutes or microwave them until warm.

FAQs

How do I cut corn ribs safely?

I like to stabilize the corn by cutting off the stalk end, then standing it upright. Using a sharp knife, I press down through the center, and if needed, I tap the back of the knife with a rolling pin to get through the cob.

Can I make these without an air fryer?

Yes! I often make them in the oven at 400°F for 10–15 minutes, and they turn out just as delicious.

What can I use instead of cotija cheese?

When I don’t have cotija, I use parmesan or feta. Both give a salty, tangy bite that pairs well with the sauce.

Can I prepare corn ribs ahead of time?

I like to cut and season the corn ribs in advance, then cook them right before serving. This way, they stay fresh and crispy.

Are corn ribs spicy?

They have a mild smoky spice from paprika and chili powder. If I want them hotter, I add cayenne or hot sauce to the seasoning mix.

Conclusion

These corn ribs are one of my favorite side dishes when I want something fun and flavorful. I love how quickly they come together, whether I’m using the air fryer or oven. With their smoky spices, creamy Elote sauce, and fresh garnishes, they’re always a hit at my table.