Easy Baked Corn Ribs

A surprisingly delicious and easy-to-make vegetarian take on BBQ ribs, featuring seasoned corn on the cob sliced into 'ribs' and baked until tender and slightly crispy.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American, Barbecue

Calories: 210

Ingredients Method Notes

Ingredients

For the Corn Ribs

4 ears Fresh sweet corn Husks removed
2 tablespoons Olive oil
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
1/2 teaspoon Chili powder Adjust to preference
1/2 teaspoon Salt
1/4 teaspoon Black pepper

For Serving (Optional BBQ Glaze)

1/4 cup Your favorite BBQ sauce

Method

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prepare the corn: Carefully slice each ear of corn vertically into four long, thin 'ribs' using a sharp knife. This requires placing the cob on its end and slicing down the center, then rotating a quarter turn and slicing again. Be very careful when handling the corn.
In a medium bowl, whisk together the olive oil, smoked paprika, garlic powder, chili powder, salt, and black pepper to create the seasoning rub.
Toss the corn ribs gently in the seasoning mixture until they are evenly coated on all sides. Arrange them in a single layer on the prepared baking sheet, ensuring they aren't overlapping.
Bake for 25 minutes. Flip the corn ribs over, brush lightly with BBQ sauce if desired (reserving extra sauce for dipping/drizzling), and bake for another 10 minutes, or until tender and the edges are slightly caramelized.
Serve immediately while hot, drizzled with any remaining BBQ sauce or served with dipping sauce on the side.

Notes

The key to this recipe is managing the initial cut. Use a large, stable cutting board and work slowly. If you prefer a crispier texture, briefly broil for the last 2 minutes after baking, watching closely to prevent burning.