Spicy Mexican Corn Ribs

Aug 15, 2023

You’ve had corn on the cob. You’ve had ribs. But have you ever had corn ribs? That’s right—juicy, golden, slightly curled strips of corn that crisp up like rib meat and taste like summer fiesta magic. Add in our Scorching Afternoon (Spicy Mustard Rub) and suddenly you’ve got a snack so good it should come with a warning label.

This recipe is messy, spicy, and dangerously addictive (you’ve been warned). Perfect as a side dish, party snack, or even a stand-alone “I don’t need dinner, just bring me more corn ribs” moment. The air fryer does the heavy lifting, and you get to take all the credit for your culinary brilliance.

Recipe Details

Feeds: 2-3 hungry snackers
Cook Time: 12 minutes
Prep Time: 10 minutes
Total Time: 22 minutes
Cook Temp: 400°F
Servings: About 16 corn ribs (from 2 ears)

Ingredients

2 fresh ears of corn, husked
2–3 tbsp olive oil (enough to coat)
2 tbsp Scorching Afternoon (Spicy Mustard Rub) from Flavor Expedition Co.
¼ cup crumbled cotija cheese
¼ cup chopped red onion
Fresh parsley or cilantro for topping (optional)
Warm white queso for dipping (mandatory, honestly)

Step-by-Step Instructions

Preheat the Air Fryer: Set it to 400°F so it’s nice and hot.
Prep the Corn: Microwave ears of corn for 2 minutes to soften slightly. This makes them way easier (and safer) to cut.
Slice into “Ribs”: Carefully cut each cob in half lengthwise, then cut each half into quarters. You should end up with long, thin “rib” shapes. (Pro tip: a sharp chef’s knife is your best friend here.)
Season the Ribs: Toss the corn ribs in olive oil until coated. Sprinkle generously with Scorching Afternoon and toss again so every kernel gets a spicy mustard makeover.
Air Fry to Perfection: Lay the ribs in a single layer in the air fryer basket. Cook for about 12 minutes, flipping once halfway through, until golden brown and slightly curled.
Dress Them Up: Remove from fryer and immediately sprinkle with cotija cheese, chopped red onion, and fresh herbs.
Dip & Devour: Serve hot with a side of warm queso. Dunk, bite, repeat. Try not to eat them all before sharing (or don’t share—we won’t judge).

Tips & Notes

🌶️ Want it even hotter? Add a pinch of cayenne before air frying.
🧀 No cotija? Crumbled feta works as a backup.
🔪 Cutting corn ribs can be tricky—press down firmly on the knife with your body weight instead of trying to hack through.
🍋 A squeeze of lime juice right before serving adds a zesty punch.

Corn ribs might just be your new obsession. They’re fun to eat, easy to make, and absolutely packed with flavor thanks to Scorching Afternoon. Whether you serve them as a side dish, snack, or centerpiece, these spicy little ribs are proof that corn doesn’t have to play second fiddle to meat.

Loved this recipe? Check out our other bold, flavor-packed creations at Flavor Expedition Co.—because life’s too short for boring food. 🌶️🍴

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