Description
Transform fresh ears of sweet corn into irresistible, crispy, and bite-sized vegetable strips. This recipe uses high-heat roasting to achieve a delightful char while keeping the kernels juicy and caramelized. Perfect as a healthy snack, appetizer, or side dish for your next barbecue, these corn ribs offer a fun, handheld way to enjoy the best of summer produce with a bold, smoky spice blend.
Ingredients
4 whole ears of sweet corn, husked
3 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
0.5 teaspoon sea salt
2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven or air fryer to 400°F (200°C).
Place each ear of corn vertically on a stable cutting board.
Carefully slice each ear of corn into four equal wedges lengthwise using a sharp chef’s knife.
Remove any remaining silk strands from the corn sections.
In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, and sea salt.
Brush the spice mixture evenly over all sides of the corn ribs.
Arrange the corn ribs on a parchment-lined baking sheet or in an air fryer basket.
Cook for 20 minutes, turning halfway through, until the kernels are caramelized and the edges have curled.
Remove from heat, garnish with fresh cilantro, and serve warm.
Notes
Use avocado oil instead of olive oil for higher heat tolerance if preferred. For extra flavor, you can finish with a squeeze of fresh lime juice or a sprinkle of chili powder before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 4 corn rib wedges
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg