Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Corn Ribs – your new favourite way with corn Recipe
Corn ribs are a top-notch consuming expertise!! Seasoned juicy corn kernels and garlic butter bursting in your mouth with each chunk in a means you’ll by no means get with entire corn cobs. Epic app or facet dish, ultimate for the BBQ or make these in your oven!
Named as such due to the rib-like form and the way through which it’s eaten (like ribs!), corn ribs are apparently a meals development that went nuts a few years in the past. I’m so retro in terms of something – meals, trend, or in any other case – I didn’t even realise this was a development till I began penning this put up right this moment and did my ordinary compulsory Google analysis!
Additionally, in truth, I discover most meals tendencies disappoint. This one, nevertheless, didn’t!
Why corn ribs are so good – It’s a lot extra than simply the novelty issue of the curled corn. The fantastic thing about cooking corn this manner is that the kernels open up in a means they by no means do whenever you cook dinner entire corn on the cob. So you will get your flavour of selection (seasoned garlic butter, in my case) to seep all the way in which into the cob. Which implies each time you’re taking a chunk of corn kernels you get a squirt of the flavourful garlic butter in your mouth as properly. It’s simply insanely scrumptious!!
* Simply to make clear, after quite a few reader messages, you do NOT eat the cob! It will get soaked within the seasoned garlic butter and also you form of suck it out whenever you chunk the kernels off the cob. It’s a supply car for flavour, not a part of what you eat!
A variety of recipes appear to sparingly brush or sprinkle the corn ribs with oil and seasoning. I attempted…however personally discovered it missing and seemingly unworthy for a dish with such nice consuming potential.
Additionally, I’m not going to lie – reducing the corn takes extra effort than slicing bread. (Learn my steps, be taught from my errors!). So if I’m reducing corn ribs, then the tip end result must be value it!
So within the spirit of additional amazing-ness, these corn ribs are tossed in a beneficiant quantity of spicing (it can look like an excessive amount of – till the primary chunk), cooked (BBQ or oven) then doused in garlic butter which seeps into the kernels that open up like flowers because the corn ribs curl up.
Flavour earlier than and after cooking makes it exponentially good. I promise you, that is value making. I’m completely addicted!
Right here’s what it’s essential to make corn ribs. Firstly, corn. Sure, corn! 😂
Complete corn on the cob. At its prime in summer time, albeit the delicate local weather right here in Australia means we get good corn 12 months spherical, and customarily for excellent worth too.
And for all of the flavour…
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Seasoning – smoked paprika (or plain), garlic powder, salt and pepper. For tossing the corn. There’s a beneficiant quantity for the quantity of corn as a result of a lot of it will get caught on the reduce facet of the corn! Belief me on this. You desire a LOT of seasoning!
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Garlic and butter – for dousing on the finish. Dream of all that butter seeping in between the kernels….
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Parsley, coriander/cilantro, chives or one thing else inexperienced finely chopped, for non-obligatory garnish.
After struggling by extra corn rib reducing grievances than I care to admit (how did that tiny woman reduce these corn ribs on TikTok??🤯), I believe I’ve discovered the best and most secure methodology that doesn’t name for brute power.
(PS That tiny woman didn’t present reducing her personal corn ribs on TikTok… #cynic!)
Chopping corn ribs
Heads up – For those who’re a primary timer, you’ll most likely find yourself with some crooked and damaged items. I’ve had appreciable follow and I nonetheless find yourself with damaged ribs from time to time. So what? Nonetheless scrumptious! 🙂
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Knife – Use a big sharp knife. Don’t try this recipe in case your knife is blunt! The danger of the knife slipping as you chop the corn is simply too nice. Not even corn ribs are value dropping a finger for!
Non-slip reducing board – Put a moist fabric or related beneath your reducing board to make sure it doesn’t transfer. I all the time have a moist chux beneath my reducing board earlier than reducing something. Very first thing I do after I stroll into the kitchen!
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Trim ends – Lower the bottom and finish off the corn. This can create a secure flat base to face the corn upright. And it’s simpler to chop straight down when you create a flat high to start out the knife on, moderately than a sharp finish. Trial and error discovery. 🙂
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Bang knife to chop down – Stand the corn upright. ⚠️ DO NOT HOLD THE CORN along with your hand beneath the knife. That is harmful because the knife jerks down by the corn because it cuts down. Once more – a corn rib isn’t value your finger!!
Maintain the knife with one hand then use your different hand to hit the knife so it catches on the highest of the corn. Then maintain banging the knife to make it transfer down the center of the corn, guiding it and making little changes if wanted to maintain it on monitor to chop straight down the center.
TIP: The sharper your knife and more energizing the corn, the better it’s to chop straight and with out the corn breaking.
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Lower into quarters – Take one half of the corn. Stand it upright, then reduce it in half.
PS I do know you’re pondering “gee, absolutely it’s simpler when you lie the corn reduce face down then reduce in half!”. It’s not. Go forward and provides it a attempt. I actually did!
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Congratulations! You’ve simply reduce your first corn rib! 🎉
Too onerous? Damaged / wonky corn? So what? 🙂 It’s nonetheless going to be scrumptious! But when it’s proving too onerous for you, attempt the better methodology in step 6 beneath.
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Simpler methodology – It’s simpler to chop corn into ribs if they’re shorter. So reduce the corn in half, stand it upright, then reduce into quarters utilizing the tactic above.
Seasoning & cooking corn ribs
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Season corn – Utilizing a big bowl, toss the corn ribs with oil first. Then sprinkle over the seasoning progressively as you toss. This helps coat the corn extra evenly.
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Garlic butter – Soften the butter in a small skillet or saucepan then add the garlic and stir for simply 20 seconds. Hold the butter heat/pourable whilst you cook dinner the corn – often I simply pop it on the facet of the BBQ.
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Cook dinner corn – Preheat the BBQ on excessive. Then cook dinner the corn kernels facet down for six to eight minutes or till it has black spots. Watch the corn curl into “ribs”!
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Flip and cook dinner every reduce facet for simply 1 minute. There’s a great deal of flavour on the reduce face so don’t skip cooking it as a result of everybody goes to be sucking out the buttery goodness from the cobs!
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Butter it! Place the cooked corn again within the bowl, pour over the garlic butter and toss utilizing a rubber spatula.
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Serving – Pile the corn onto a platter, sprinkle with parsley or coriander/cilantro and additional paprika if desired. Then serve!
As I ranted on in the beginning, this methodology of cooking corn means the cobs absorb all of the seasoned garlic butter, so there’s stacks of juicy flavour in each chunk. So when you’re serving these scorching and contemporary, there’s completely no want for sauce.
Nonetheless! If you’re a sauce individual (I get it), or in case you are making an enormous pile of those forward to function apps and wish to pep them up a bit by offering a sauce, listed below are some sauce choices:
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Creamy Sriracha Dipping sauce – (mayo + yogurt + sriracha or ketchup). The freshness of the yogurt pairs properly with the buttery goodness and sweetness of the corn. Recipe is within the notes of the recipe card.
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Avocado Sauce – lifeless set excellent match with the seasoning on this corn! Additionally, corn plus avocado = 💯
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Plain ketchup or Aussie tomato sauce.
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Chipotle mayo – Blitz chipotle in adobo with bitter cream + mayo. Add lime and salt to style.
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Thousand Island / Marie Rose – recipes right here.
For those who’re a corn rib first timer and also you make this, it’s essential to inform me what you assume!! I must comprehend it’s not simply me who misplaced her thoughts over corn ribs!! – Johnsat x
Ingredients
- 4 whole corn cobs
- 3 tbsp extra virgin olive oil
- 2 tbsp parsley or coriander/cilantro , roughly chopped (optional garnish)
- 1 1/2 tsp garlic powder
- 2 1/2 tsp smoked paprika (or ordinary), plus more for garnish if desired
- 2 tsp cooking/kosher salt
- 2 tsp black pepper
- 50g/ 3 tbsp unsalted butter
- 1 garlic clove , finely minced
Instructions
- Cut corn – Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. My way: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.
- Easiest method – Cut half length ribs. Shorter ribs = easier to cut. See note 2.
- BBQ (best!) or oven – Heat BBQ on high or oven 200°C/375°F (180°C fan).
- Garlic butter – Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
- Seasoning – mix in a small bowl.
- Season corn – Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob – tasty "bone" sucking!
- BBQ – Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute.
- Oven – Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
- Butter it – Transfer corn back into the bowl. Pour over garlic butter and toss.
- Serve – Pile onto plate, sprinkle with parsley then grab and eat like ribs! Optional pink sauce pictured in notes. Don't forget to suck all the seasoned garlic butter from the cob "bone" – it might be the best part. 🙂
Notes
1. Corn cutting safety notes! Put a wet cloth under the cutting board to make it non-slip. Use a sharp kitchen knife. If yours is blunt, don’t make this – it’s too risky. Make whole corn instead. Do NOT hold the corn upright with your hand under the knife. The knife jerks down fast when you cut down – you don’t want to lose a finger!
Corn breakage? Doesn’t matter! Still delicious 🙂
2. Easier method – Cut shorter ribs. Lie the corn on its side and cut it in half to create 2 shorter pieces. Then stand upright and cut into quarters. Much easier than cutting full length corns!
3. Pictured creamy Sriracha Sauce – 2 tsp sriracha + 1/4 cup each mayo + yogurt (or just yogurt) + pinch of salt.
4. Leftovers will keep for 3 to 4 days in the fridge. Don’t think freezing is ideal, feel like there will be too much loss of quality.
Nutrition per rib (recipe makes 16 ribs).
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