Air fryer corn ribs
This viral technique is a fun one to try. You carefully cut corn cobs into quarters, slather the kernels with seasoned oil, and air-fry until the pieces curl up and the kernels lightly char and caramelize. When you eat the pieces, it’s like gnawing on a rib. Be sure to use caution when cutting the corn, keeping both hands above the knife blade at all times. Use a heavy, sharp, sturdy knife, such as a chef’s knife or cleaver.
Corn on the cob
3 ear(s), medium
1 tsp, melted
- Carefully cut off top and bottom of each ear of corn so that the ends are flat. Stand one cob up on a cutting board with the wider end at the bottom. Place knife in the center of the top of the cob and, using a back-and-forth sawing motion, slice the cob in half lengthwise; place one hand on the top of each side of the knife if needed for more leverage. Place each long half onto cutting board, cut side up. Place tip of knife in the center of the core, pressing down until the knife tip goes almost all the way through. Pull the blade down the length of the corn core to split the piece in half; repeat on other side of corn. Repeat process with remaining corn so that each cob is cut lengthwise into quarters.
- In a small bowl, stir oil, butter, chili powder, smoked paprika, garlic powder, and salt. Brush mixture evenly over kernel side of each corn rib.
- Preheat an air fryer, if necessary, to 400°F. Arrange corn ribs in air fryer basket, overlapping in opposite directions as needed. Air-fry until corn ribs curl and kernels are lightly caramelized, 10 to 12 minutes.
- Serving size: 3 corn ribs