Ree Drummond's Corn Ribs
Ree Drummond's Corn Ribs is a easy American recipe that serves 4. 600 calories per serving. Recipe by Food Network on YouTube.
Prep: 22 min | Cook: 20 min | Total: 52 min
Cost: $15.96 total, $3.99 per serving
Ingredients
- 4 ears Corn On The Cob (husks and silks removed; cut into rib sections as described)
- 2 Tbsp Olive Oil (extra‑virgin recommended)
- 1 Tbsp Brown Sugar (packed)
- 1 Tbsp Paprika (smoked paprika optional for deeper flavor)
- 1 tsp Garlic Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper (freshly ground)
- 2 Tbsp Mayonnaise (regular, not low‑fat)
- 1 Tbsp Brown Mustard
- 1 Tbsp Barbecue Sauce (sweet or smoky variety)
- 1 tsp Honey (raw honey preferred)
- 2 Tbsp Crispy Fried Onions (canned) (drained)
- 2 stalks Green Onions (thinly sliced)
Instructions
Prepare the Corn Ribs
Remove husks and silks, cut off the top of each ear, make a shallow cut down the side, then split the ear lengthwise and cut into 2‑3 rib‑shaped sections.
Time: PT10M
Mix the Dry Seasoning
In a small bowl combine brown sugar, paprika, garlic powder, salt, and pepper. Stir until evenly blended.
Time: PT5M
Oil and Season the Corn Ribs
Drizzle the cut corn ribs with olive oil, toss to coat, then sprinkle the seasoning mixture over all sides. Pat gently to adhere.
Time: PT5M
Bake the Ribs
Arrange the seasoned ribs on a parchment‑lined baking sheet in a single layer. Bake in a pre‑heated 450°F oven for 20 minutes, flipping halfway through.
Time: PT20M
Temperature: 450°F
Prepare the Sweet‑Spicy Glaze
While the ribs bake, whisk together mayonnaise, brown mustard, barbecue sauce, and honey in a small bowl until smooth.
Time: PT5M
Glaze the Ribs
Remove the ribs from the oven, brush each piece generously with the glaze, and return to the oven for an additional 2 minutes to set the coating.
Time: PT2M
Temperature: 450°F
Garnish and Serve
Transfer the glazed ribs to a serving platter, sprinkle with crispy fried onions and sliced green onions. Serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 600
- Protein
- 5 g
- Carbohydrates
- 55 g
- Fat
- 35 g
- Fiber
- 5 g
Dietary info: Vegetarian, Gluten-Free, Nut-Free
Allergens: Corn, Egg, Mustard, Honey
Ingredient Substitutions
- Instead of Corn On The Cob: Frozen corn cobs
- Instead of Olive Oil: Vegetable oil
- Instead of Brown Sugar: White sugar, Coconut sugar
- Instead of Paprika: Chili powder
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Mayonnaise: Greek yogurt
- Instead of Brown Mustard: Dijon mustard
- Instead of Barbecue Sauce: Ketchup mixed with smoked paprika
- Instead of Honey: Maple syrup
- Instead of Crispy Fried Onions (canned): Homemade fried onions
- Instead of Green Onions: Chives
Equipment Needed
- Sharp Chef's Knife
- Cutting Board
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Small Bowl
- Pastry Brush
- Oven
- Serving Platter
Critical Steps — Do Not Skip
- Prepare the Corn Ribs
- Oil and Season the Corn Ribs
- Bake the Ribs
- Glaze the Ribs
Chef Tips from the Video
- Use smoked paprika for a deeper, wood‑syrupped flavor.
- Pat the corn ribs dry after washing; excess moisture prevents crisping.
- A wire rack placed on the baking sheet allows air to circulate, giving extra crunch.
Troubleshooting
Corn ribs are tough and chewy.
Cut the ribs thinner (about ½‑inch thick) and optionally soak the cut pieces in cold water for 5 minutes before seasoning.
Glaze is too runny and slides off.
Add an extra half tablespoon of mayonnaise or reduce the amount of barbecue sauce to thicken.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Not recommended – texture of corn becomes soggy after freezing.
Room temperature: Best served immediately; can sit out for up to 2 hours.
Make-Ahead Tips
- Seasoned corn ribs can be baked a day ahead; reheat before serving.
- The sweet‑spicy glaze keeps well refrigerated for up to 3 days; store in a sealed jar.
Frequently Asked Questions
What is the cultural significance and history of corn ribs in American cuisine?
Corn ribs are a modern, playful twist on traditional American barbecue ribs, created to offer a vegetarian-friendly finger food that mimics the look and experience of pork or beef ribs. They have become popular on social media as a fun party snack, especially in regions where corn on the cob is a summer staple.
How do corn ribs fit into the broader American barbecue tradition?
American barbecue celebrates bold rubs, smoky flavors, and finger‑licking sauces. By applying a classic rib rub and a sweet‑spicy glaze to corn, corn ribs capture those hallmark flavors while using a plant‑based base, showing the adaptability of barbecue techniques.
What traditional regional variations of corn‑based rib‑style dishes exist in the United States?
In the Midwest, corn on the cob is often grilled with butter and herbs, while Southern cuisine sometimes coats corn with Cajun spices before baking. The corn‑rib concept merges these ideas, adding a rib‑style seasoning that is common in Southern barbecue.
What occasions or celebrations are corn ribs traditionally associated with in American culture?
Corn ribs are popular at summer barbecues, Fourth of July picnics, and casual game‑day gatherings. Their handheld nature makes them ideal for outdoor parties where guests can eat without plates.
What are the authentic traditional ingredients for corn ribs versus acceptable substitutes?
Authentic ingredients include fresh corn on the cob, a rib‑style rub of brown sugar, paprika, garlic powder, salt, and pepper, and a glaze of mayonnaise, mustard, barbecue sauce, and honey. Substitutes can include smoked paprika for extra depth, Greek yogurt instead of mayo, or maple syrup in place of honey.
What other American dishes pair well with corn ribs?
Corn ribs pair nicely with classic barbecue sides such as coleslaw, baked beans, grilled chicken, or a crisp green salad. A cold beer or a citrusy lemonade balances the sweet‑spicy glaze.
How has the corn‑rib recipe evolved over time on social media platforms?
The original concept started as a simple grilled corn cut into “ribs.” Over time creators added bold rubs, high‑heat oven baking, and layered glazes to mimic the caramelized crust of meat ribs, turning the snack into a viral visual and flavor experience.
What are the most common mistakes to avoid when making corn ribs at home?
Common mistakes include cutting the corn too thick, which leaves a tough interior, and under‑coating with oil, resulting in dry ribs. Also, forgetting to flip the ribs halfway can cause uneven browning, and applying too much glaze too early can cause burning.
Why does this corn‑rib recipe use a high oven temperature of 450°F instead of a lower bake?
A high temperature quickly caramelizes the sugar in the rub and creates a crispy exterior that mimics the charred crust of traditional meat ribs. Lower temperatures would steam the corn rather than crisp it.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network showcases a wide range of cooking shows, celebrity chef demonstrations, and recipe videos that cover everything from classic comfort foods to innovative modern dishes, aiming to inspire home cooks of all skill levels.
How does the YouTube channel Food Network's approach to American comfort food differ from other cooking channels?
Food Network often pairs professional chef expertise with high‑production values, offering detailed technique breakdowns and ingredient sourcing tips, whereas many other channels focus on quick, minimalist presentations. This results in more thorough guidance for dishes like corn ribs.
Last updated: August 31, 2026
