If you’ve never tried corn ribs, this is your sign. Zero ribs. All obsession. ????????
They’re sticky, smoky, crunchy, and a little chaotic in the best way — the kind of recipe you make “just to try” and then suddenly you’re standing by the tray eating them straight from the baking paper.
This is one of my favourite Veganuary recipes because it’s:
- ridiculously simple
- very “wow” for how little effort it takes
- perfect for sharing… or not sharing at all ????
What are corn ribs?
Corn ribs are corn cobs cut into quarters lengthwise, then baked (or air-fried) until they curl slightly and become caramelised and juicy. You eat them like little ribs — hands only, napkins mandatory.
Ingredients (serves 2–3)
- 2–3 corn cobs (fresh or cooked corn on the cob)
- BBQ sauce (about 4–6 tbsp, depending how saucy you like it)
- 1 tbsp oil (optional, helps the sauce caramelise)
Optional (but highly recommended)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- pinch of chilli flakes
- lime wedges for serving
- chopped spring onion or coriander
- sesame seeds
How to make BBQ Corn Ribs
1) Boil the corn
Bring a pot of water to a boil. Add corn and cook for 8–10 minutes until tender.
Drain and let it cool for 5–10 minutes (hot corn is harder and more dangerous to cut).
2) Cut into “ribs” (quarters)
This is the only “technical” part.
- Place the corn cob flat on a cutting board (not standing up).
- Using a sharp chef’s knife, cut the cob in half lengthwise.
- Then cut each half lengthwise again, so you get 4 long quarters (“ribs”).
Tip: If your corn is very firm, you can microwave it 1–2 minutes after boiling to soften slightly, or just give it a bit more cooling time so it doesn’t slip.
3) Sauce them up
In a bowl mix BBQ sauce + (optional) oil + smoked paprika/garlic/chilli.
Toss corn ribs until coated, or brush them generously.
Be dramatic. Corn deserves it. ????
4) Bake
Preheat oven to 220°C / 425°F.
Line a tray with baking paper. Place corn ribs in a single layer.
Bake for 18–22 minutes, flipping once halfway through.
After flipping, brush on more sauce for extra sticky glaze.
5) Optional: grill/broil for caramelised edges
For that “BBQ finish”: switch to grill/broil for 1–2 minutes at the end.
Watch closely — they can go from perfect to burnt quickly.
How to serve
Eat immediately while hot and glossy.
Serve with:
- vegan ranch / garlic mayo
- spicy mayo
- extra BBQ sauce
- lime + herbs
This is a perfect: snack / party plate / side dish / “I need something fun right now” recipe.
Storage & reheating
They’re best fresh, but you can store leftovers in the fridge up to 2 days.
To reheat:
- oven/air fryer at 200°C for 6–8 minutes
- avoid microwave if you want the crisp edges
Quick variations
- Korean-style: gochujang + maple + soy + garlic
- Garlic butter vegan: vegan butter + garlic + parsley + lemon
- Chilli-lime: lime zest + chilli flakes + salt + coriander
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If you make these, tag me so I can see your sticky BBQ chaos. ????????✨
https://www.instagram.com/p/DTHOPjiCDxU/
