Corn Ribs with Spicy Mayo

If you’re craving a fun and flavorful twist on traditional corn, these Corn Ribs with Spicy Mayo are going to steal the show. The sweet, smoky edges of roasted corn are curled up like ribs and paired with a creamy, tangy, and slightly fiery mayo dip. It’s the kind of snack that begs to be shared, perfect for warm afternoons or weekend gatherings. Trust me, this one’s a total game-changer.

Behind the Recipe

This recipe was born out of my love for street food and my obsession with finding new ways to enjoy summer corn. I remember the first time I saw corn ribs on a food truck menu. The crispy, curled edges caught my eye, but it was the rich aroma of chili and garlic that reeled me in. Ever since, I’ve been playing with flavors to make this version just right.

Recipe Origin or Trivia

Corn ribs have roots in the innovative corners of modern street food, especially in fusion kitchens that blend barbecue and plant-based ideas. Their shape mimics traditional pork ribs, but instead of meat, they highlight the naturally sweet and juicy essence of corn. This fun and viral take on corn has quickly become a favorite among vegetarians and BBQ lovers alike, originally gaining traction in Australia and rapidly making waves worldwide.

Why You’ll Love Corn Ribs with Spicy Mayo

Whether you’re planning a party or just want a bold snack, this recipe delivers.

Versatile: Enjoy them as a snack, a side dish, or even a funky appetizer.

Budget-Friendly: Just a few ears of corn and pantry staples transform into something extraordinary.

Quick and Easy: Minimal ingredients and only 20 minutes to golden perfection.

Customizable: Dial up the spice or switch the mayo for your favorite dipping sauce.

Crowd-Pleasing: These ribs get everyone talking and dipping for more.

Make-Ahead Friendly: Prep the corn and sauce ahead for fuss-free serving.

Great for Leftovers: Reheat them in the oven and they’re just as good the next day.

Chef’s Pro Tips for Perfect Results

To get that signature curl and crisp, here’s what you need to keep in mind:

• Cut the corn into quarters lengthwise for the classic rib shape. Use a sharp knife and stable surface.
• Don’t overcrowd the air fryer or oven, as the ribs need space to curl and brown.
• Mix your mayo ahead of time and let it chill. The flavors deepen beautifully.
• Add a squeeze of lime right before serving for a zingy boost.
• Sprinkle with chopped cilantro or parsley for color and freshness.

Kitchen Tools You’ll Need

You don’t need fancy equipment, just the right tools to get the job done.

Sharp Chef’s Knife: Essential for cutting the corn into rib shapes safely.

Cutting Board: A sturdy surface to keep everything secure.

Mixing Bowl: For combining your spicy mayo.

Air Fryer or Oven: Both methods work well for crisping the corn.

Small Serving Bowl: For presenting the dipping sauce.

Ingredients in Corn Ribs with Spicy Mayo

Each component works together to bring crunch, creaminess, and heat in every bite.

1. Fresh Corn on the Cob: 4 ears, husked and cleaned. The star of the dish, naturally sweet and hearty.
2. Olive Oil: 2 tablespoons. Helps crisp and caramelize the edges.
3. Smoked Paprika: 1 teaspoon. Adds depth and a subtle smokiness.
4. Garlic Powder: 1 teaspoon. Brings warmth and savory flavor.
5. Salt: ½ teaspoon. Enhances all the other spices.
6. Mayonnaise: ½ cup. The creamy base of the spicy dip.
7. Sriracha or Hot Sauce: 1 tablespoon. For that perfect kick of heat.
8. Lime Juice: 1 tablespoon. Brightens and balances the mayo.
9. Fresh Cilantro or Parsley: 2 tablespoons, finely chopped. Optional garnish for freshness.

Ingredient Substitutions

Don’t have everything on hand? No worries.

Olive Oil: Use avocado oil or melted butter.

Smoked Paprika: Try chili powder or chipotle powder for a different kick.

Mayonnaise: Substitute with Greek yogurt or vegan mayo.

Sriracha: Any hot sauce you love will work.

Lime Juice: Lemon juice is a fine substitute.

Ingredient Spotlight

Smoked Paprika: This isn’t just regular paprika. It’s made from peppers that are smoked and dried over oak fires, lending a rich and smoky flavor that adds character to the corn.

Fresh Corn on the Cob: Fresh corn has a natural sweetness and juiciness that shines when roasted. The kernels puff slightly and char at the edges, making each bite a textural delight.

Instructions for Making Corn Ribs with Spicy Mayo

These ribs come together quickly, and the results are wildly satisfying. Let’s dive in:

1. Preheat Your Equipment: Set your oven to 425°F (220°C) or your air fryer to 375°F (190°C).
2. Combine Ingredients: In a small bowl, mix the olive oil, smoked paprika, garlic powder, and salt.
3. Prepare Your Cooking Vessel: Line a baking sheet with parchment if using the oven. No lining needed for the air fryer.
4. Assemble the Dish: Cut the corn into quarters lengthwise. Brush with the oil-spice mixture thoroughly.
5. Cook to Perfection: Roast in the oven for 20–25 minutes or air fry for 12–15 minutes, until curled and crispy at the edges.
6. Finishing Touches: Stir together mayo, sriracha, and lime juice in a bowl. Adjust spice to taste.
7. Serve and Enjoy: Plate the corn ribs, drizzle or serve with the spicy mayo on the side, and sprinkle with herbs if desired.

Texture & Flavor Secrets

The texture of corn ribs is unlike anything else. The outer edges crisp up and curl, giving you that rib-like chew, while the inside stays juicy and tender. The mayo is creamy with a citrusy tang and a subtle burn that dances on your tongue. Together, it’s crunchy, creamy, spicy, and sweet in every mouthful.

Cooking Tips & Tricks

Here’s how to make sure your corn ribs are always a hit:

• Use fresh, firm corn for best curl and texture.
• If the corn is too tough to cut, microwave it for 30 seconds to soften slightly.
• Adjust the spicy mayo’s heat to your comfort level.
• Want extra crunch? Add a pinch of panko or crushed tortilla chips as a garnish.

What to Avoid

A few common mistakes can trip you up, but they’re easy to dodge.

• Cutting the corn too thick will prevent proper curling.
• Using too little oil leads to dry, unevenly roasted ribs.
• Overcooking the ribs can make them too tough and chewy.

Nutrition Facts

Servings: 4
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can prep the corn and mayo a few hours in advance. Store the mayo in the fridge and keep the seasoned corn in a sealed bag. Leftovers reheat wonderfully in the oven or air fryer. To freeze, cool completely then wrap tightly. Reheat from frozen at 375°F until hot.

How to Serve Corn Ribs with Spicy Mayo

These are perfect as a party snack, picnic treat, or side to grilled meats or veggie burgers. Serve them on a platter with lime wedges and a sprinkle of chopped herbs. For a twist, serve them standing upright in a mason jar with dip on the side.

Creative Leftover Transformations

Turn leftover corn ribs into:

• A bold taco topping with avocado and slaw.
• Chopped salad add-ins for crunch and flavor.
• Mixed into a spicy corn chowder or fritters.

Additional Tips

For extra punch, dust the ribs with a little cayenne or chili flakes. You can also infuse the mayo with roasted garlic or a touch of honey for sweet heat. Don’t skip the lime — it ties everything together.

Make It a Showstopper

Serve on a wooden board with parchment, a rustic dipping bowl, and fresh herbs sprinkled over the top. Use lime halves and extra spice jars as edible décor. A few charred marks on the corn really make them pop visually.

Variations to Try

• Cheesy Corn Ribs: Sprinkle with grated parmesan or nutritional yeast after baking.
• BBQ Style: Toss with a brush of your favorite BBQ sauce before roasting.
• Tajin Twist: Use Tajin instead of paprika for a zesty, citrusy flavor.
• Herb Explosion: Add chopped fresh herbs like thyme or rosemary before roasting.
• Sweet Heat: Drizzle with hot honey for a sweet and spicy balance.

FAQ’s

Q1: Can I make these without an air fryer?

A1: Absolutely. The oven works great. Just make sure to give them enough space to roast evenly.

Q2: How spicy is the mayo?

A2: It has a moderate kick, but you can adjust the sriracha to suit your taste.

Q3: Can I use frozen corn?

A3: It’s best to use fresh corn, but if frozen is all you have, thaw it completely before slicing.

Q4: Is this dish vegan?

A4: Not as written, but you can easily use vegan mayo to make it plant-based.

Q5: What if my corn doesn’t curl?

A5: Make sure your slices are thin and the corn is fresh. Curling happens when the corn heats and dries unevenly.

Q6: Can I grill these instead of roasting?

A6: Definitely. Grilling adds a smoky flavor that pairs perfectly with the mayo.

Q7: How long does the spicy mayo last?

A7: Store it in the fridge for up to 5 days in an airtight container.

Q8: What kind of hot sauce works best?

A8: Sriracha is popular, but any smooth, flavorful hot sauce will do.

Q9: Do I need to remove the corn silk?

A9: Yes, clean the corn thoroughly before cutting.

Q10: Can I serve this cold?

A10: It’s best served warm, but the flavor still holds up at room temperature.

Conclusion

Corn Ribs with Spicy Mayo are everything you want in a snack — bold, crunchy, creamy, and irresistibly fun to eat. Whether you’re feeding a crowd or treating yourself, they bring a bit of that street-food magic straight to your kitchen. So grab some corn, fire up that oven or air fryer, and let the good flavors roll.

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