Corn ribs are a bold, exciting spin on a summer classic, transforming humble corn on the cob into crisp, flavorful wedges that curl slightly as they roast—earning their name from their rib-like appearance. With every bite, you get smoky spice, creamy marinade, and tender kernels that practically burst with flavor.
Ingredient Breakdown
The foundation of this dish lies in choosing the right corn. Fresh ears of corn work best—firm, plump kernels that hold their shape and absorb flavor well. While frozen corn cobs can be used in a pinch, fresh corn yields better texture and visual appeal, especially when roasted.
The marinade is where the real flavor begins. Coconut yogurt adds a creamy, tangy base that helps the spices cling to the corn while providing subtle richness. Combined with smoky paprika, zesty lime juice, garlic powder, and salt, the marinade infuses the corn with layered seasoning that caramelizes beautifully in the oven.
Spices like chili powder and paprika not only provide depth and warmth but also contribute to the signature smoky finish. They’re subtle enough not to overpower the corn’s natural sweetness but bold enough to excite the palate.
Finally, toppings like chopped cilantro add a burst of herbaceous freshness, while optional crumbled vegan feta introduces a salty, tangy contrast. Paired with a creamy vegan chipotle mayo for dipping, these extras take the dish from great to unforgettable.
Step-by-Step Preparation Guide
Start by cutting the corn cobs into quarters—a task that requires a sharp knife and a stable surface. Stand each cob upright and slice carefully down the center. Then place each half flat and cut again into quarters. Though this step takes precision, it’s key to achieving the iconic “rib” shape that curls slightly as it bakes.
Next, mix the marinade. In a bowl, whisk together coconut yogurt, paprika, garlic powder, lime juice, and salt until smooth and cohesive. This creamy blend will coat the corn with just the right balance of tangy and savory.
Use a basting brush to evenly coat each corn rib with the marinade. This ensures each bite is packed with flavor and allows the yogurt to caramelize gently during baking. Once coated, sprinkle the corn ribs with a touch of chili powder and a little extra salt for a final layer of seasoning.
Arrange the ribs in a single layer on a parchment-lined baking sheet, leaving space between each piece for proper air circulation. Bake in a preheated oven at 400°F for about 30 minutes, or until the edges are lightly crisp and the kernels tender and golden.
When done, transfer the ribs to a serving platter. Top with freshly chopped cilantro and vegan feta if desired. Serve immediately with vegan chipotle mayo on the side for dipping—a creamy, smoky companion that pairs perfectly with the roasted flavors.
Recipe Tips
How to make cutting corn easier and safer:
Use a sharp, heavy chef’s knife and stabilize the corn vertically before slicing. Work slowly and carefully to avoid slipping.
Achieving the perfect crisp without drying out the corn:
Don’t overbake—30 minutes is usually ideal. If you prefer extra crispness, finish under the broiler for 2 minutes.
Balancing flavors:
Adjusting spice levels to taste: Add more chili powder or a pinch of cayenne for heat, or swap in smoked paprika for a deeper flavor profile.
Alternative cooking methods:
Air fryer and grill options: Cook at 375°F in the air fryer for 15–18 minutes, or grill on medium heat for 10–15 minutes, turning occasionally.
Storing and reheating leftovers:
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.
What to Serve With This Recipe
Corn ribs shine when paired with creamy dipping sauces—vegan chipotle mayo is a standout, but avocado crema or cashew-based sauces work wonderfully too. They also complement hearty plant-based mains such as lentil burgers, grilled tofu skewers, or mushroom tacos.
For a vibrant plate, serve corn ribs alongside fresh salads like couscous tabbouleh or roasted vegetable quinoa bowls. Their smoky flavor also contrasts well with tangy cabbage slaws or citrus-dressed greens.
When it comes to beverages, sparkling lime water, ginger iced tea, or a chilled glass of kombucha all bring refreshing balance to the warm spice and richness of the corn.
Creative Variations
For a smoky BBQ-style twist, add a drizzle of your favorite vegan barbecue sauce to the marinade or brush it on halfway through baking. A chipotle and lime version can be achieved by swapping paprika for chipotle powder and adding extra lime zest for zing.
For a Mediterranean-inspired variation, toss the baked ribs in olive oil, lemon juice, and a sprinkle of oregano. Crumbled olives and sun-dried tomatoes make flavorful garnishes here.
If you crave a cheesy flavor, skip the vegan feta and sprinkle nutritional yeast over the corn after baking for a savory, umami-packed finish.
Frequently Asked Questions
Can I use regular yogurt instead of coconut yogurt? Yes, any plant-based yogurt works well, but coconut yogurt offers the richest texture and mild flavor.
What’s the best way to cut corn ribs safely? A sharp, sturdy knife and a steady cutting board are essential. Cut slowly, keeping hands clear of the blade.
How do I keep the corn ribs from drying out? Don’t overbake. Use a creamy marinade and avoid overcrowding the tray so moisture doesn’t escape too quickly.
Can I make them in advance for a party? Yes, bake ahead and reheat in the oven just before serving. Add toppings fresh for best flavor.
What are some non-spicy seasoning options? Swap chili powder for smoked paprika, cumin, or even a lemon pepper blend for a milder flavor.
Corn ribs bring playful presentation and bold flavor to the table with minimal effort. Their crisp edges, creamy seasoning, and colorful toppings make them a showstopper whether served as a side or standalone snack. With countless variations and pairing options, this dish is a creative addition to any meal lineup—simple, satisfying, and full of flair.
Ingredients
3 ears corn, cut into quarters
For the marinade
½ tsp garlic powder
½ tsp salt
4 tbsp coconut yogurt
½ lime, juiced
1 tsp paprika
For topping
¼ tsp salt
¼ cup cilantro, finely chopped
¼ tsp chili powder
½ cup vegan feta, crumbled (optional)
Vegan chipotle mayo, for dipping
Instructions
Begin by carefully slicing the corn cobs into quarters. For best results, stand each cob upright on a sturdy cutting surface and, using a sharp knife, slice them vertically in half. Once halved, place them flat-side down and cut again to form quarters. Take your time with this step, as corn can be tough to cut through.
Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
In a mixing bowl, prepare the marinade by combining coconut yogurt, paprika, garlic powder, lime juice, and salt. Stir until smooth and well blended.
Using a basting brush, coat each corn rib generously with the marinade, ensuring every piece is evenly covered. Once coated, lightly dust the ribs with a sprinkle of chili powder and an extra pinch of salt for added depth of flavor.
Arrange the corn ribs on the prepared baking sheet in a single layer. Bake in the preheated oven for approximately 30 minutes, or until the edges are crisp and the corn is tender throughout.
Once cooked, transfer the corn ribs to a serving platter. Garnish with freshly chopped cilantro and crumbled vegan feta if desired. Serve immediately with a side of vegan chipotle mayo for dipping.
Corn Ribs Recipe
Ingredients
- 3 ears corn cut into quarters
For the marinade
- ½ tsp garlic powder
- ½ tsp salt
- 4 tbsp coconut yogurt
- ½ lime juiced
- 1 tsp paprika
For topping
- ¼ tsp salt
- ¼ cup cilantro finely chopped
- ¼ tsp chili powder
- ½ cup vegan feta crumbled (optional)
- Vegan chipotle mayo for dipping
Instructions
- Begin by carefully slicing the corn cobs into quarters. For best results, stand each cob upright on a sturdy cutting surface and, using a sharp knife, slice them vertically in half. Once halved, place them flat-side down and cut again to form quarters. Take your time with this step, as corn can be tough to cut through.
- Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a mixing bowl, prepare the marinade by combining coconut yogurt, paprika, garlic powder, lime juice, and salt. Stir until smooth and well blended.
- Using a basting brush, coat each corn rib generously with the marinade, ensuring every piece is evenly covered. Once coated, lightly dust the ribs with a sprinkle of chili powder and an extra pinch of salt for added depth of flavor.
- Arrange the corn ribs on the prepared baking sheet in a single layer. Bake in the preheated oven for approximately 30 minutes, or until the edges are crisp and the corn is tender throughout.
- Once cooked, transfer the corn ribs to a serving platter. Garnish with freshly chopped cilantro and crumbled vegan feta if desired. Serve immediately with a side of vegan chipotle mayo for dipping.
