The ultimate side dish for the Summer! Here’s my take on the viral Tik Tok BBQ Corn Ribs and let me tell you they are fantastic.
Made with whole cobs of sweet corn and a delicious spice rub, this simple recipe tastes anything but simple
Get ready to fall in love with a killer side dish; the hardest part of this recipe will be to stop eating them.
Corn Riblets Recipe
I saw it on Tiktok and I knew I had to make BBQ Corn Ribs and even though they look and taste nothing like ribs they do taste like fantastic corn on the cob.
Seasoned with my favorite bbq dry rub seasoning and roasted in the air fryer until tender sweet delicious.
Zigzag with spicy smokehouse mayo and sprinkled with queso fresco cheese.
This corn rib recipe is gonna be stiff competition for my other corn-tastic recipes Like Bacon Gouda Corn Casserole, Corn & Avocado Summer Salad, and Peach & Corn Salsa
My own way take on the Viral Tik Tok Corn Ribs
I’d be lying if I didn’t roll my eyes the first time I saw this viral Tiktok recipe but I kept an open mind and figured I’d give it a try. Boy am I glad I did.
These corn ribs are fun to eat and kids go crazy for them.
Not only are they kid-friendly but you don’t have to watch your kids take three bites of an ear of corn and leave the rest untouched.
Corn Ribs are perfectly portioned for even the little ones and fun to eat for adults.
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.
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.
Ingredients needed to Make BBQ Corn Cobs
Corn: 6 ears of corn on the cob. I recommend using fresh corn; frozen cobs just aren’t the same.
Toppings: Cilantro and ⅓ cup queso fresco cheese
Smokehouse Mayo Ingredients
How to Make BBQ Corn Ribs
Cut corn. Cut both ends off of the shucked ears of corn then CAREFULLY cut the corn on the cob into 4 “ribs” lengthwise.
Season corn. Toss the corn ribs with avocado oil then season with bbq dry rub
Cook corn. Cook 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.
Make smokehouse mayo. 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
Top off the corn, plate, and enjoy! 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.
Air Fryer Cooking Tip: When you place the corn ribs in the air fryer – if using a basket style be sure to not overcrowd the basket. If you have an oven style air fryer just space out the corn ribs evenly between the two racks
BBQ Corn Rib Variations
Cheese: A great cheese substitution or swap would be cotija cheese or parmesan cheese.
Seasoning: Spice it up with different seasonings or spice mix like chili powder, garlic powder, brown sugar, lemon pepper, ground cumin, or onion powder.
Sauces: You can never have too many options to dip your corn ribs in. Other popular sauce options include hot sauce, chipotle mayo, and chili mayo.
Toppings: Top off your corn ribs with optional toppings like sour cream and lime juice.
What to Serve with BBQ Corn Ribs
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 used a cleaver, then a chef knife but I found that my sharp wood-handled paring knife was the safest and easiest way to cut these “ribs”.
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…hopefully.
How to Make Smokehouse Mayo
There’s nothing complicated about this sauce but it sure is tasty. You can use smokehouse mayo as a dipping sauce with chicken and shrimp or serve it with veggies.
It’s a sauce that everyone loves so I make it often. All you need is 2 ingredients: Duke’s Mayonnaise and BBQ Sauce.
The Duke’s Mayo is non-negotiable! I’ll allow you to use any bbq sauce you like but I won’t budge on the mayo.
Simply whisk together ¾ cup Duke’s Mayonnaise and ¼ cup of BBQ sauce. If the sauce seems a bit thick add a tbsp of water to thin it out.
I store the smokehouse mayo in a squeeze bottle but it never lasts long before I’m making another batch.
Air Fryer Corn Ribs
This recipe is most commonly made in the air fryer. It’s easy and you don’t have to heat up the kitchen by running your conventional oven.
Simply toss the corn ribs in oil (avocado oil or olive oil), season with dry rub, and roast in the air fryer at 375 degrees Fahrenheit for about 10-14 minutes until the corn starts to turn slightly golden.
If you have an air fryer oven with racks be sure to rotate the racks halfway through the cooking process.
Corn Ribs in the Oven, Grill, and More
If you don’t have an air fryer don’t worry. You can make corn ribs in the oven on a sheet pan just the same as you would the air fryer.
If you have a cooling rack to elevate the corn ribs to let the air flow cook the ribs evenly. You can also place the corn ribs on the grill and cook them quickly.
Lightly char them on both sides then move them to indirect heat for a few additional minutes and they will be delicious
Helpful Kitchen Equipment
Cutting Board: Because this recipe requires cutting through the ears of corn, I recommend using a chopping board.
Knife: I recommend CAREFULLY using a large sharp knife as well to cut through the cob of corn.
Bowls: I find prep bowls to be helpful when booking, but also for preparing these corn ribs. Grab a large bowl and dump the ingredients you are going to toss the corn in.
Baking Sheet: This is helpful if you don’t have an air fryer and intend to bake the corn ribs in the oven.
Serving Platter: Serve up your corn ribs on a big plate for all to enjoy.
Airtight container: Perfect for storing leftovers in.
More Summertime Side Dishes you Need to Make!
- 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
- Air Fryer
- 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
- Place the corn ribs in the air fryer. If using a basket style be sure to not overcrowd the basket. If you have an oven style air fryer just space out the corn ribs evenly between the two racks
- Cook the ribs at 375 Degrees F for 10-14 minutes until the corn slightly curls and the kernels begin to look roasted. If using a oven style air fryer rotate the racks half way through the cooking process.
- 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.