Ingredients
Method
- Using a cutting board, cut the ends off of each cob. Next, cut each corn cob down the center. Do so by holding the corn cob vertically, and placing the knife on top of one end of the cob. Teeter back and forth with a sharp knife until you reach the other end. Be careful not to place any hands or fingers below to prevent any injury. Sometimes the knife will suddenly cut quickly as you go. Cut the remaining 2 cobs the same way.
- Place each half of a corn cob with the corn facing up and the rib facing down on the cutting board. Cut each in half lengthwise again, then cut each in half on the short edge so that there are 8 long pieces from each cob. See the photos above if you need guidance on cutting.
- Melt the butter in a microwave-safe dish and brush the butter over the corn.
- Place the corn ribs in a single layer in the air fryer basket. It may take more than one batch to cook them all.
- Cook at 400℉ for 6 minutes. Rotate the corn ribs and cook for an additional 6 minutes. Place in a large bowl.
- While it cooks, in a small bowl combine mayonnaise and sriracha. In another small bowl add chili powder, paprika, salt, garlic powder, cumin, and black pepper to a small bowl and blend together.
- Sprinkle the corn ribs with the seasoning blend. Top with grated cheese, and optionally, freshly chopped cilantro.
- Drizzle spicy mayo on top of the corn ribs or use as a dipping sauce.
Nutrition
Notes
Cutting Technique: I learned the hard way that a sharp chef's knife is essential here, a dull blade will crush the corn instead of slicing cleanly through the cob.
Stand the cob upright and rock the knife gently from top to bottom, keeping your fingers well clear.
Ingredient Swap: Cotija cheese gives a salty, crumbly finish that I love, but grated Parmesan works perfectly when that's what I have on hand.
For the spicy mayo, regular hot sauce can stand in for sriracha, just start with less and taste as you go.
Make Ahead Tip: I often prep the corn ribs a few hours ahead, cutting them and brushing with melted butter.
Store them covered in the fridge, then let them sit at room temperature for 10 minutes before air frying for the best texture.
Storage Instructions: Leftover corn ribs keep in an airtight container in the fridge for up to two days.
To reheat, I pop them back in the air fryer at 350°F for about 3 minutes, which restores some crispness without drying them out.
Common Mistake: Overcrowding the air fryer basket is my biggest lesson.
The corn needs space for hot air to circulate, otherwise it steams instead of getting those lovely charred edges.
I always cook in batches, even if it takes a little longer.
Serving Suggestion: I love serving these as a fun appetizer with extra lime wedges on the side, the acidity cuts through the richness beautifully.
They also make a great side dish for tacos or grilled meats, and the spicy mayo doubles as a dip for other veggies.
Equipment Alternative: No air fryer? I've had great success roasting these on a baking sheet in a 425°F oven for about 15 minutes, flipping halfway through.
The result is slightly less crispy but still delicious, and you can finish them under the broiler for a minute if you want more browning.
