BBQ Corn Ribs with Smokehouse Aioli
These BBQ Corn Ribs have become one of my friends and family favorite tailgate appetizers. They grill up quick and are a fun unique way to enjoy corn on the cob.
When you are planing a menu for an event I think the sides are just as important as the main dishes. these corn ribs are something I saw on social media that actually live up to the hype. They are a great way to enjoy corn on the cob without committing to a whole ear of corn.
This cuts down on waste especially if you have kids that take 3 bites of an ear of corn and throw away the rest. AKA my Niece!!
Why You need To make This Recipe
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Few Ingredients: You really only need a few ingredients to make these bbq corn ribs and I bet you already have most of them on hand.
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Quick: This appetizer only takes a few minutes to prep and about 15 minutes to cook so you won’t be stuck in the kitchen all day.
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Unique: whenever I serve these corn ribs everyone is intrigued and impressed. You will deficiently be getting asked for the recipe if you make them.
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Vegetarian Friendly: now I know Im all about the meats but if you have a few guests that are not they will enjoy this vegetarian option.
Why Are They Called Corn Ribs?
I’m sure this is vegan propaganda trying to convince a carnivore that they can make corn taste just like ribs. It’s a common move straight from the vegan playbook.
While I admit that when you cook the corn ribs they slightly curl resembling a rib and the seasoning is reminiscent of commonly use bbq flavors. I assure you this will not take the place of a slow-smoked Rack of Pork Ribs.
That said it’s a clever name and I’ll play along as long as we know that I’m serving these right alongside a rack of baby backs and no one will get confused as to which is which.
Ingredient List
- Corn on the Cob: 6 ears of corn on the cob. I recommend using fresh corn; frozen cobs just aren’t the same.
- Avocado Oil or any neutral oil you prefer
- BBQ Dry Rub
- Cilantro or parsley if you hate the taste
- Queso Fresco Cheese you can also use grated parmesan or feta in a pinch.
Smokehouse Mayo Ingredients
- Dukes Mayonaise
- BBQ Sauce
- Hot Sauce (optional)
Recipe Instructions:
- Cut both ends off of the shucked ears of corn then CAREFULLY cut the corn on the cob into 4 “ribs” lengthwise.
- Toss the corn ribs with avocado oil then season with bbq dry rub
- Grill the ribs at 375 Degrees F for 10-14 minutes until the corn slightly curls and the kernels begin to look roasted. If using an oven-style air fryer rotate the racks halfway through the cooking process.
- Prepare the smokehouse mayo by combining dukes mayonnaise and bbq sauce. If the mixture seems too thick add a tbsp of water as needed. Transfer to a squeeze bottle and refrigerate
- Once the corn ribs are fully cooked plate them up and drizzle the smokehouse mayo over the ribs then top with queso fresco and fresh cilantro.
FAQ
You eat corn ribs just like you would an ear of corn. Hold it by both ends and eat the kernels leaving the husk to be discarded.
Technically yes but they really won’t be very tasty when you go to reheat them. I recommend keeping the leftovers in the fridge for 3-5 days and eating the leftovers within that time.H
I like to air fry the corn ribs for about 5-7 minutes at 350 degrees F. just until hot then preseason with some melted butter and bbq rub. You can also do this in the oven.
What to Serve with BBQ Corn Ribs
Serve up these BBQ corn ribs with your favorite BBQ sauce, or my favorite Homemade Imperial Stout BBQ Sauce and some Pellet Grill Smoked Beef Short Ribs (meat ribs) full of delicious smoky flavor.
How to Cut Corn Ribs
WARNING – Be careful; this recipe does require some knife skills! I have over 20 years of professional cooking experience in restaurants and I almost chopped off my finger.
I recommend using a sharp knife with a blade between 8-10 inches. Make sure the cutting board is secure and not sliding around. Place a wet rag underneath to keep it in place.
- Start by cutting off both ends of the ear of corn then use the paring knife starting in the center and cutting towards the end all the way through the corn.
- Next, rotate and cut through the other side cutting the corn into 2 pieces. then repeat the process with the 2 halves giving you 4 corn ribs while still having all 10 of your fingers.
- If the corn seems tough to cut you can microwave it for 45 seconds then let it chill for a few minutes until you can handle it and it should be easier to cut.
Helpful Tips and Other Cooking Methods
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If you don’t have a grill or smoker you can make these corn ribs in the air fryer at 375 degrees for 10-12 minutes until the corn begins to blister and the pieces start to curl.
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If you want to add some extra kick you can add some hot sauce or cayenne powder to the smokehouse mayo.
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The Smokehouse mayo is one of my favorite quick and easy sauces. I use it for tacos, burgers and even a great salad dressing so don’t worry if you have extra, I promise it won’t go to waste.
More Recipes to Try
- Corn & Avocado Summer Salad
- Bacon and Smoked Gouda Corn Casserole
- Skillet Pumpkin Cornbread w/ Bourbon Maple Butter
- Hawaiian Potato Salad w/ Fried Spam
- Keto Baked Feta w/ Roasted Cauliflower
- Low Carb Cauliflower “Potato” Salad
- Easy Cheesy Smoked Mac & Cheese
BBQ Corn Ribs
Equipment
- Air Fryer
Ingredients
- 6 ears Corn on the Cob
- 2 tbsp Avocado Oil
- 1 tbsp BBQ Dry Rub
- 1/3 cup Queso Fresco Cheese
- Cilantro Garnish
Smokehouse Mayo
- 3/4 cup Dukes Mayonaise
- 1/4 cup BBQ Sauce
Instructions
- Preheat Grill or Pellet Smoker to 375 degrees F.
- Cut both ends off of the shucked ears of corn then CARFULLY cut the corn on the cob into 4 "ribs" lengthwise. Toss the corn ribs with avocado oil then season with bbq dry rub
- Grill the ribs at 375 Degrees F for 10-14 minutes flipping every few minutes until the corn slightly curls and the kernels begin to look roasted.
- Prepare the smokehouse mayo by combining dukes mayonaisse and bbq sauce. If the mixture seems too thick add a tbsp of water as needed. Transfer to a queeze bottle and refrigerate
- Once the corn ribs are fully cooked plate them up and drizzle the smokehouse mayo over the ribs then top with queso fresco and cilantro.
This recipe sounded really good for a get together. Started cutting cobs up and found it to difficult and just ended up cutting the corn off of the cob. i cooked it in a fry pan with the rub on it and than added the sauce and cilantro. tasted great, just not as fun .
Ill admit it can be tricky cutting the corn into ribs. Some corn cobs are softer and easier to cut than others I have found. Glad everything tasted good though.
What temp should I cook the corn in the oven and for how long?
same instructions 10-14 minutes at 375 degrees F. until slightly golden. Every oven is a little different so time may vary slightly