Vegan corn ribs are a delicious, plant-based way to enjoy one of summer's most prolific produce of sweet corn. These ribs are smoky, crispy, slathered with garlic butter and really easy to make!
What are vegan corn ribs?
Corn ribs are just corn ears which are cut in to strips of corn with the core still attached to it. These just happen to look like ribs and hence called vegan ribs. You can flavor these ribs and then bake/air fry or pan fry them before eating. They are crispy, textured and a great way to enjoy summer corn. As I mentioned before, the corn acts as a great canvas to any flavors you choose to add to the ribs.
I made a vegan butter sauce flavored with just fresh garlic and paprika for some added flavor. The most amount of work involved is in cutting the corn in to ribs. However, once you get a hang of it, you will find the process of cutting it is much easier.
Tips for making great corn ribs
Choose the right corn ear - Make sure the corn ear is not too heavy. The bigger and heavier the corn ear, the more difficult it is to cut it in to ribs. The medium or smaller sized corn also tastes better IMO.
Work with a sharp knife - Place a towel underneath the cutting board to keep it stable. Cut the end off on the wider end of the corn ear especially if there is a knobby bit sticking out in the middle. Place the corn ear on the cutting board vertically on the wider base. Using caution,cut the corn in the middle by driving the knife down right in the middle. Once the ear is halved, place one of the halves completely flat on the board. Again cut it down right in the middle.
Repeat this with the other half and the other corn ears.
Use vegan butter or oil as the base for seasoning - The fat adds flavor to the corn while also helping all your other seasonings get in to all those nooks and crannies more easily.
Ingredients for vegan corn ribs
The major ingredients are listed below. The recipe card below lists all the ingredients with the quantity and substitutions. You will also find the recipe for a delicious sour cream dip there.
Corn ears - I prefer corn ears that still have the husk on instead of ones that have been stripped with the ends cut off. I find the former to be a lot more fresh and flavorful.
Vegan Butter - I used vegan butter but you can also any neutral cooking oil like canola, avocado oil or even coconut oil.
Garlic - I used fresh garlic grated in to a fine paste. This helps coat the corn ribs more evenly.
Paprika - I used paprika mostly for the color. If you want something more spicy, then I would recommend any red chili powder including ancho or chipotle powder which would also add a more smoky flavor.
Lemon Juice - Use fresh juice from lemons/ limes versus bottle lime juice.
Cilantro - I used fresh cilantro fro topping the finished ribs.
For the sour cream dip
Sour Cream - Use full fat or reduced fat sour cream
Soy Sauce - Adds a deep savory taste. Use tamari or coconut aminos to keep it gluten free
Onion Powder & Garlic Powder- Adds savory allium flavors
Mustard Powder - Adds a hint of pungency and acidity.
Salt & Pepper
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Try different flavors
These corn ribs are great to put your own spin on the flavors. You could choose other options including
- Keep it simple and just slather with butter. Season with salt and pepper.
- Try an Indian or Mexican version, with salt, chili powder, cumin and lime juice. You can also slather with mayo + sour cream to make it an elote flavored corn ribs. Top with chopped cilantro.
- Coat with powdered/grated parmesan after the corn ribs have been baked/air fried along with dried herbs.
- Make a garlic butter and add finely chopped herbs like thyme, parsley, oregano
- Slather with hot honey for a combination of heat and sweet.
- Use a combination of butter, sugar, vanilla and cinnamon.
Storage, reheating and meal Prep
The vegan ribs are best had when fresh because it is at its crispiest. However, in case you do have some leftovers, then store them in the refrigerator for up to 3 days.
My favorite way to reheat corn ribs is by sticking it in the air fryer. The garlic butter will help crisp it up when being air fried. Each air fryer is different but I would recommend heating it up at a temperature of 350 deg f for 5-8 minutes while ensuring it does not burn.
Meal Prep - You can cook the corn beforehand and store in the refrigerator in an airtight container for up to 3 days before going ahead with the other steps. You can also prepare the corn ribs per the recipe and then freeze it. Store them in a freezer safe container or bag before freezing.
To reheat, place in the air fryer and air fry at 375 deg F for 10-12 minutes until thoroughly reheated.
Other delicious appetizers you might enjoy - Baked Zucchini Fries(No Oil), Crispy Chili Baby Corn, Aloo Chana Chaat, Sweet Potato Chaat, Creamy Zucchini Soup, Zucchini Fritters with Corn and Scallions
Please take a few minutes to let us know how you liked these vegan corn ribs by leaving a comment below. If you would like to follow along on social media, you can find us on Pinterest, Facebook or Instagram.
Recipe
Vegan Corn Ribs
Ingredients
- 3 ears Fresh/Frozen Whole Sweet Corn
- 2 tablespoon Vegan Butter
- 3-4 cloves Garlic preferably fresh
- 1 teaspoon Paprika
- 2-3 stalks Cilantro
- Lime/Lemon Juice to taste
- Salt to taste
- Water to cook the corn
For Sour Cream Dip
- ½ cup Sour Cream
- 2 tablespoon Soy Sauce replace with tamari/ coconut aminos
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Mustard Powder
- Salt & Pepper
- 1 tablespoon Chopped Cilantro for topping
Instructions
Cooking the corn and cutting it in to "ribs"
- Fill a wide pan or a deep pan large enough to hold the corn ears with water and bring to a rolling boil. Place the corn ears gently in the pan and cover it with a lid. Check every 4-5 minutes and turn them over to ensure all of it is well cooked.
- Remove from the pan carefully and let the corn ears cool completely. Place the corn ear vertically on a cutting board with the larger end as the base. Use a knife and carefully drive it in right in the middle until the corn ear splits in to 2 pieces vertically.
- Now place each half flat on the board and slice it in the middle, again vertically. You should have 4 "ribs" from each corn ear.
Making the seasoning for the corn ribs
- In a bowl, add melted butter, grated garlic, paprika and salt. Mix well.
Making the corn ribs
- Preheat the oven to 400 ℉. You can also use an air fryer to make the ribs.
- Brush each of the rib generously with the seasoned butter. Place on the lined sheet pan and bake or air fry for 12 -15 minutes. Remove from oven/air fryer and top with a squeeze of fresh lime juice and chopped cilantro before serving.
Make the sour cream dip
- Place the sour cream in a bowl and add all the other ingredients to the bowl. Mix well and top with chopped cilantro.
Notes
- You can also pan fry the slit corn ribs if you don't want to use an over/ air fryer. You will need to shallow fry in a large enough frying pan. Use around 4-5 tablespoon of oil to get it crispy enough.
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