Easy Mexican Oven Baked Corn Ribs

These Mexican oven baked corn ribs are a top-notch eating experience! Super simple to make and really addictive, these riblets are bursting with tangy, chilli and savoury flavours. Ready in less than 30 minutes, they make a wonderful side dish or a great appetiser. Summer is coming so let’s give our regular Mexican corn on the cob a little makeover.

For me, fresh grilled corn on the cobs and summer just go together. Growing up in India we would go to street vendors who would grill just-picked, fresh ears of corn cobs. Slathered with lime juice, chilli and salt. Absolutely delicious. This oven-baked corn ribs brings back some of those childhood memories.

These oven baked, finger-licking corn kernel have an aromatic taste. Cooked riblets are more delicious and flavourful than whole corn on the cob because you can add herbs and spices on a lot more corn surface. That means that every mouthful of corn riblet is going to be full of taste and seasoning. This will soon become your favourite eat-with-your-hands goodness!!

This corn ribs recipe is super versatile. You can spice up the corn the way you want to and adapt it according to your requirement and make your signature corn ribs. Make it without the elote sauce and it’s a perfect vegan appetiser.

If you love corn recipes, make sure to also check out our Easy Sweet Corn & Yellow Tomato Gazpacho, Creamy Vegan Corn Chowder !

What are Corn Ribs?

If you are not familiar with corn ribs, they are essentially fresh corn , cut into strips or long quarters. When grilled, or oven-baked, they curl slightly. I know you are a bit bemused, how can corn ever replace ribs. Named firstly because of their rib-like shape and appearance. Secondly, because of the manner in which it’s eaten (like pork ribs, discarding the centre of the cob). Of course, the taste is that of juicy spiced corn and not meat, but it’s still pretty cool and yummy.

Apart from the shape making them great fun and easy to eat, when the corn curls as it cooks it opens up the spaces between the individual kernels. Making the marinade that you slathered on the ribs get right into the spaces. And once the ribs are cooked they are doused with the creamy elote sauce, which soaks right into the gaps. You end up with a succulent, juicy sweet corn that you don’t get with normal corn on the cob.

Corn ribs are best in bite-sized pieces, so here’s how to make them!

The Ingredients For Easy Mexican Oven Baked Corn Ribs

You don’t need much to make incredible corn ribs. So here are the ingredients we love to use for this recipe.

• Whole corn on the cobs – Prime in summer but generally we get good corn year round.
• Olive oil – I always use extra virgin olive oil . You can opt for a different healthy oil as well if you prefer.
• Seasoning – smoked paprika (or plain), garlic granules or powder, onion powder, cumin powder, dried Mexican oregano, salt and pepper for tossing the corn. There’s a generous amount for the amount of corn because so much of it gets stuck on the cut side of the corn! Trust me on this.
• Elote Sauce – for dousing at the end. Dream of all that butter and creamy cheese seeping in between the kernel. Cream cheese, mayonnaise, habanero chilli sauce, melted butter, minced jalapeño, chopped coriander.

How To Make Corn Ribs

It’s one of the easiest things to make. Cutting the corn into ribs is the hardest part of the recipe and needs a bit of care and attention. But if you are first timer, you’ll probably end up with uneven and broken pieces. I still end up with broken ribs every now and then.

Step 1 ~ CUTTING CORN RIBS

The cob is hard so you will need a very sharp knife and a non slip, sturdy chopping board.

• Trim ends – Cut the base and end off the corn. This will create a stable flat base to stand the corn upright. Now cut the corn in half as it’s easier to cut corn into ribs if they are shorter.
• Bang knife to cut down – Stand the corn upright. ⚠️ DO NOT HOLD THE CORN with your hand under the knife. Hold the knife with one hand (as shown in the picture below) then use your other hand to hit the knife so it catches on the top of the corn. Then keep banging the knife to make it move down the middle of the corn, guiding it and making little adjustments if needed to keep it on track to cut straight down the middle.

• Cut into quarters – Take one half of the corn. Stand it upright, then cut it in half. For sure you’re thinking it’s easier if you lie the corn cut face down then cut in half. Trust me it’s not. But still go ahead and give it a try.

Cooks Tip : The sharper your knife and fresher the corn, the easier it is to cut straight and without the corn breaking.

~ Step 2: Get the oven ready.

Preheat the oven to 180°C. If you have an air fryer you can use that as well.

~Step 3: Season your corn rib

In a bowl add the olive oil, cumin powder, smoked paprika, garlic powder, onion powder, cumin powder, dried oregano, salt and lime juice. Mix well . Using a brush liberally coat the ribs with the mix.

~ Step 4: Cook the corn ribs

Place them in a tray lined with baking paper and bake in the centre of the oven for 20-25 minutes until the corn is fully done and watch how those corn curl into ribs.

~ Step 5 : Slather with Elote sauce

 Brush the elote sauce on top of each corn rib. Sprinkle with freshly chopped coriander and cheese if using. Pile the corn onto a platter, sprinkle with coriander cheese, and tanjin seasoning if desired. Then serve immediately.

Helpful Tips and Tricks For Making Easy Mexican Oven baked Corn Ribs

• Experiment with the seasoning – This is such a versatile recipe, you can experiment so much with it. Mix seasoning with spices and herbs and get the riblets you love. Add tandoori seasoning to make it fun or harissa spices.
• Use a sharp knife – This will make your life so much easier. Use a super sharp knife to make this recipe super quick as well. 
• Fresh corn – Use in-season fresh corn as it will taste better and it will be easier to cut into ribs!
• Make it Vegan friendly – This recipe is easily made vegan by using dairy-free butter and vegan mayo.. Or skip it all together. Either way, you’re going to love this recipe.

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Easy Mexican Oven Baked Corn Ribs

Serves: Makes 24 ribs Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 16 voted )

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Ingredients

• 4 whole corn cobs
• ¼ cup extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 1 tsp dried oregano
• ½ tsp chilli powder
• ½ tsp garlic granules ot powder
• ¼ tsp onion powder
• ¼ tsp salt
• ¼ tsp black pepper
• juice of ½ lime (1.5 tbsp)

Elote Sauce

• 2 tbsp melted butter
• 2 tbsp cream cheese
• 2 tbsp mayo
• 1.5 tsp habanero chilli sauce
• 1 tsp minced jalapeño
• 1 tbsp finely chopped coriander

method

1. Preheat the oven to 180°C/350°F.

2. Cut the corn - Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. For easiness bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.

3. Make the Marinade - In a small mixing bowl add the olive oil, smoked paprika, cumin powder, oregano, chilli powder, garlic powder, onion powder, salt, pepper and freshly squeezed lime juice. Mix well

4. Season the Ribs - Place corn ribs on a lined baking tray.  Brush each rib with the marinade. Or put the corn in a large mixing bowl, using your hands rub the marinade on the ribs to coat as evenly as possible. Most will get stuck in the cob. 

5. Bake in the centre of the oven for around 22-25 minutes until the corn strips are fully cooked

6. Slather the elote sauce onto each rib. Sprinkle with cheese and fresh coriander. For added tanginess sprinkle with tajin seasoning (optional). 

7. Enjoy the corn ribs with vegan parmesan and some fresh coriander.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!