Rib-shaped corn wedges tossed in a smoky paprika-garlic seasoning, cooked until the kernels are tender and juicy. A fun, snackable spin on corn on the cob that can be grilled, baked or air fried.
Using a sharp knife and a non-slip cutting board, trim the ends off each ear of corn so they sit flat. Cut corn on the cob into two. Stand each half upright on a cutting board and carefully cut it in half lengthwise using a large sharp knife, then cut each half in half again lengthwise, so you get 8 'ribs' per ear. Place the corn ribs in a large mixing bowl.
Bring together paprika, garlic powder, onion powder, salt and black pepper into a small bowl. Sprinkle seasonings and oil over corn ribs. Toss to coat.
Cook the corn ribs, flipping halfway through so that all sides cook evenly. Air Fryer method: Bring corn ribs into air fryer basket, cook 400℉ for 10-12 minutes or until corn ribs begin to char. Grill method: Heat grill to 400℉. Place corn ribs onto grill grates. Cook corn ribs on grill 15-16 minutes. Oven method: Place corn ribs on a baking sheet. Roast for 15–18 minutes.
Corn ribs are done when edges are golden and slightly charred and the ribs have started to curl. Remove from heat promptly. Melt butter and brush them on corn ribs.