Flavor Expedition Recipe
Spicy Mexican Corn Ribs
August 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 s...
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Feeds
2-3
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Featured Flavor
Scorching Afternoon
The seasoning that brings the recipe together.
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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)
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).
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.
Pro Tip
- 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.
Feeds2-3
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
You’ve had corn on the cob. You’ve had ribs. But have you ever had ...
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)
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).
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.
Pro Tip
- 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.
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