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.
Step 1
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.
Step 2
Chop fresh parsley and mince garlic.
Step 3
Cajun butter: melt butter, add minced garlic, fresh parsley, brown sugar, and hot sauce. Season with creole seasoning, garlic powder, and onion powder.
Step 4
Brush the corn ribs with Cajun butter and season the corn with creole seasoning.
Step 5
Bake at 400°F for 25 minutes.
Step 6
Once done brush with more Cajun butter.
Step 7
Garnish with parmesan cheese.
Step 8
Enjoy!
Blackened Ranch:
(Blackened Seasoning: combine 1 teaspoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of chili powder, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of black pepper, and 1/2 teaspoon of Italian seasoning.)
(Blackened Ranch: Combine 1 cup of mayonnaise, 1/3 cup of sour cream, 1/4 cup of buttermilk, 1 tablespoon of parsley, 1/2 teaspoon of dill and blackened seasoning. Combine ingredients and refrigerate.)
