Grilled Corn Ribs Recipe

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Sides
Grilled Corn Ribs

Tired of the same old corn on the cob? Shake things up with corn ribs—the viral veggie side that’s taken summer BBQs by storm.

This fun and flavorful twist transforms humble ears of corn into rib-shaped wedges that curl and char to perfection on the grill. They’re smoky, snackable and seriously scrumptious.

Best of all, this easy recipe lets you skip the overpriced frozen corn ribs at the store and whip up a fresh, delicious batch at home with just a few pantry staples. Whether you’re serving them at a cookout, adding something fresh to your weeknight dinner or just experimenting with a fun veggie side, this is the dish you didn’t know you needed.

Plus, it’s a lighter alternative to traditional barbecue sides. Each serving is just 154 calories and counts as one SmartCarb and one Extra on Nutrisystem, making it a smart choice if you’re watching your portions or trying to lose weight.

What Are Corn Ribs?

Before diving into how to make corn ribs, let’s answer the question: what are corn ribs? They’ve become a viral sensation for good reason. They are essentially corn on the cob sliced into quarters lengthwise that curl slightly as they cook, becoming tender and slightly charred while creating a rib-like shape that’s perfect for dipping and snacking.

Thanks to their curved shape and hand-held size, they resemble ribs—hence the name. They’re perfect for summer grilling and can be seasoned, sauced or topped in endless ways. Think of them as the perfect cross between grilled corn on the cob and your favorite finger food.

How to Make Corn Ribs

Making corn ribs at home is simple, especially when you know how to cut corn ribs safely. Start by breaking each ear of corn in half, then boil the halves for a few minutes to soften them. This step is key—it makes the corn easier and safer to cut.

Once they’re slightly tender, slice each half lengthwise, then slice again into quarters. Make sure to place a towel on the counter beforehand to prevent slipping. You’ll end up with four rib-like pieces per ear.

Next, toss the ribs in a flavorful blend of olive oil, smoked paprika, garlic powder and black pepper. Pop them on a hot grill, kernel-side down, and cook until charred. A quick flip onto the cut sides helps them crisp up even more.

The result? Beautifully caramelized grilled corn with a smoky, savory flavor and a slightly chewy, slightly crunchy texture that’s impossible to resist.

If you’re wondering how to eat corn ribs, just pick them up with your hands and bite in like regular corn on the cob. They’re perfect for parties, BBQs or any time you want something a little different and a lot delicious.

Serving Suggestions

This is a versatile side dish that pairs well with all kinds of main courses, dips and sides. Here are a few ideas to help you build a complete meal around them.

Main Dishes:

Side Dishes:

Sauces and Dips:

Customization Ideas

One of the best things about this recipe is how easy it is to make it your own. Once you know the basics of how to make corn ribs, you can experiment with flavors, toppings and cooking methods.

Elote Corn Ribs (Mexican Street Corn Style)

Make elote corn ribs by brushing them with mayo, sprinkling with cotija cheese, chili powder and fresh cilantro, then squeezing with lime after grilling. It’s the ultimate upgrade!

BBQ Corn Ribs

To make BBQ corn ribs, swap out the olive oil mixture for your favorite BBQ sauce. Baste them before and during grilling for sticky, smoky goodness.

Spice it Up

Add cayenne pepper or chili flakes for extra heat. You can also try curry powder, Cajun seasoning or everything bagel seasoning for a unique twist.

Make it Cheesy

Sprinkle shredded parmesan or cheddar on the ribs during the last few minutes of grilling.

Herbaceous Touch

Top with fresh chopped herbs like parsley, basil or dill for a pop of color and flavor.

Air Fry or Oven Roast

No grill? No problem. You can bake or air fry corn ribs at 400 degrees for 12 to 15 minutes, flipping halfway through.

Why Make Corn Ribs at Home?

Sure, you can buy frozen corn ribs, but they’re often overpriced and less flavorful than homemade. With this simple recipe, you’ll get better results, fresher taste and full control over your ingredients. Plus, making them from scratch is surprisingly fun and satisfying—you might even impress your guests!

This recipe is the perfect way to showcase summer produce in a playful, crowd-pleasing form. Now you’re ready to grill up a batch for your next backyard BBQ or weeknight dinner. Whether you go classic, elote-style or BBQ, one thing’s for sure—these grilled corn ribs will disappear fast.

Servings: 4

Calories per Serving: 154

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

Ingredients:

  • 4 ears of corn
  • 2 Tbsp. olive oil
  • 2 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. black pepper

Directions:

  1. Break each ear of corn in half.
  2. Bring a large pot of water to a boil. Add the corn and boil for 3–4 minutes to soften them for easier cutting.
  3. Place a towel on the counter to prevent slipping. Carefully cut each corn half lengthwise, then cut each piece in half again lengthwise to make quarters (you’ll get 4 long pieces per ear).
  4. In a bowl, mix the olive oil, smoked paprika, garlic powder and black pepper. Toss the corn ribs in the mixture until well coated.
  5. Preheat the grill to high heat. Place the corn ribs kernel-side down on the grill. Cook for 8–10 minutes, or until charred in spots.
  6. Turn the corn ribs onto each cut side and grill for 1 minute per side to finish.
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