Corn ribs 🌽

Ingredients

• 4 ears Corn On The Cob (fresh, husks and silk removed)
• 2 Tbsp Olive Oil (extra virgin recommended)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Garlic Powder (fine powder)
• 0.5 tsp Paprika (smoked paprika adds depth; sweet paprika works too)
• 0.25 cup Mayonnaise (store‑bought or homemade)
• 1 tsp Sriracha (adjust to desired heat)
• 1 tsp Lime Juice (freshly squeezed)

Instructions

1. Slice the Corn Into Ribs

   Place each ear on a cutting board and, using a sharp chef knife, cut vertically into 4‑5 long strips (ribs) about 1‑inch wide, keeping the kernels attached to the cob.

   Time: PT5M

2. Make the Spiced Oil

   In a large mixing bowl combine olive oil, salt, garlic powder, and paprika. Whisk until evenly blended.

   Time: PT3M

3. Brush the Corn Ribs

   Using a pastry brush, coat each corn rib generously with the spiced oil mixture, turning to cover all sides.

   Time: PT2M

4. Cook the Corn Ribs

   Arrange the brushed ribs on a parchment‑lined baking sheet (or in the air‑fryer basket) in a single layer. Bake at 425°F for 12‑15 minutes, turning halfway, or air‑fry at 400°F for 10‑12 minutes until the edges are golden and slightly crisp.

   Time: PT15M

   Temperature: 425°F

5. Prepare Spicy Mayo

   In a small bowl, mix mayonnaise, sriracha, and lime juice until smooth.

   Time: PT3M

6. Serve

   Transfer the hot corn ribs to a serving plate. Drizzle with spicy mayo or serve the mayo on the side for dipping.

   Time: PT2M

Nutrition Facts

Calories

240

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

3g