If you haven’t jumped on the corn rib trend yet, now is the perfect time, and trust me, you’re in for a treat. Corn ribs are not just a side dish; they are a creative twist on the classic corn on the cob. By slicing each cob into quarters lengthwise, you get long, rib-like strips that curl slightly as they roast, resembling traditional ribs. Their tender, sweet, juicy kernels become infused with a bold blend of Cajun spices and buttery richness, transforming into irresistibly golden, caramelized perfection. Whether you’re firing up the grill for a backyard gathering or just looking to switch things up in the kitchen, corn ribs will always serve as a fun, unexpected, yet totally satisfying addition. One bite, and you’ll understand that they’re no longer a trend but here to stay.
25 minutes
10 minutes
35 minutes
If you haven’t jumped on the corn rib trend yet, now is the perfect time, and trust me, you’re in for a treat. Corn ribs are not just a side dish; they are a creative twist on the classic corn on the cob. By slicing each cob into quarters lengthwise, you get long, rib-like strips that curl slightly as they roast, resembling traditional ribs. Their tender, sweet, juicy kernels become infused with a bold blend of Cajun spices and buttery richness, transforming into irresistibly golden, caramelized perfection. Whether you’re firing up the grill for a backyard gathering or just looking to switch things up in the kitchen, corn ribs will always serve as a fun, unexpected, yet totally satisfying addition. One bite, and you’ll understand that they’re no longer a trend but here to stay.
25 minutes
10 minutes
35 minutes
Cut the corn into quarters. Stand the corn upright, then cut it in half. Lay the corn down kernel side up and cut it in half again.
Chop fresh parsley and mince garlic.
Cajun butter: melt butter, add minced garlic, fresh parsley, brown sugar, and hot sauce. Season with creole seasoning, garlic powder, and onion powder.
Brush the corn ribs with Cajun butter and season the corn with creole seasoning.
Bake at 400°F for 25 minutes.
Once done, brush with more Cajun butter.
Garnish with Parmesan cheese.
Enjoy!
Blackened Seasoning: Combine 1 teaspoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of chili powder, 1 teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of black pepper, and ½ teaspoon of Italian seasoning.
Blackened Ranch: Combine 1 cup of mayonnaise, ⅓ cup of sour cream, ¼ cup of buttermilk, 1 tablespoon of parsley, ½ teaspoon of dill, and the blackened seasoning. Mix well and refrigerate before serving.
Welcome to MF Cookin! We’re self-taught home chefs, born and raised in New Orleans, LA, with a passion for cooking. Here, we share easy-to-follow, MF’in good recipes that inspire everyday cooks to experiment, create, and most importantly, enjoy the process of cooking.