These “Corn on the Carcass” ribs, also known as corn ribs, are a fun and flavorful way to enjoy corn on the cob! The corn is cut into lengthwise “ribs,” roasted until tender and slightly charred, and then coated with a smoky mayo and cotija cheese. I love how this recipe is both visually appealing and incredibly delicious. It’s a perfect side dish for barbecues, summer gatherings, or any time you’re looking for a unique and tasty way to serve corn. Get ready for a new favorite way to enjoy this summer staple!
Why You’ll Love These Corn Ribs
- Unique and Fun: Cutting the corn into “ribs” makes it a fun and unique dish.
- Flavorful: The combination of smoky spices, creamy mayo, and cotija cheese creates a delicious flavor profile.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Grilling: While the recipe uses the oven, these are also fantastic on the grill.
- Conversation Starter: These corn ribs are sure to be a conversation starter at your next gathering.
Ingredients for “Corn on the Carcass”
Here’s what you’ll need to make these flavorful corn ribs. The full list with measurements is in the recipe card below.
Corn and Seasoning
- Ears corn (Vegetable)
- Olive oil (Oil)
- Chili powder (Spice Blend)
- Garlic powder (Spice)
- Smoked paprika (Spice)
- Salt (Seasoning)
- Pepper (Spice)
Smoky Mayo
- Mayonnaise (Condiment)
- Sour cream (Dairy)
- Chili powder (Spice Blend)
- Cumin (Spice)
- Smoked paprika (Spice)
- Salt (Seasoning)
- Garlic powder (Spice)
- Jalapeno, finely minced (Vegetable)
- Cilantro, finely chopped (Herb)
- Lime juice (Acid)
Garnish
- Cotija Cheese
- Cilantro
- Lime
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Corn on the Carcass ribs as is, but here are a few ideas for variations:
- Different Seasoning: Use a different seasoning blend, such as Cajun seasoning, taco seasoning, or a blend of your favorite spices.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the smoky mayo.
- Different Cheese: Use crumbled feta cheese or queso fresco instead of cotija cheese.
- Add Lime Zest: Add some lime zest to the smoky mayo for extra citrusy flavor.
How to Make “Corn on the Carcass”
Let me show you how to make these fun and flavorful “Corn on the Carcass” ribs:
Preheat Oven
- I preheat my oven to 400°F (200°C).
Cut the Corn
- To cut the corn cobs into fourths lengthwise, I first cut off the ends of each cob so that it can stand on end.
- I use a chef’s knife and a rubber mallet to gently tap the knife into the end of the cob.
- I continue to gently tap the end of the knife with the rubber mallet to work the knife through the cob to cut it into halves.
- I repeat with each half to cut each cob into four pieces.
- I repeat with the remaining corn cobs until I get 16 ribs.
Season the Corn
- I place the corn ribs on a parchment paper-lined cookie sheet.
- I mix the olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper in a small bowl.
- I baste corn ribs.
Make the Smoky Mayo
- I combine all the smoky mayo ingredients in a small bowl and stir until combined. I set it aside.
Bake
- I place the corn ribs in a 400°F (200°C) oven with convection on for 7 minutes.
- I turn the ribs over and continue to bake with convection for an additional 7-8 minutes. The cobs will curl slightly, which is what you want.
Garnish and Serve
- I remove the corn ribs from the oven and let them cool slightly.
- I arrange them on a platter to resemble a rib cage.
- I garnish with the smoky mayo, crumbled cotija cheese, cilantro, and extra limes.
Tips and Tricks for the BEST Corn Ribs
Here are my secrets for making these corn ribs truly exceptional:
- Use Fresh Corn: Fresh corn on the cob has the best flavor and texture for this recipe.
- Cut Carefully: Cutting the corn cobs into ribs can be tricky. Use a sharp chef’s knife and a rubber mallet, and be careful!
- Don’t Overcook: Overcooked corn will be tough and dry. Cook it just until it’s tender and slightly charred.
- Convection Setting: Using the convection setting on your oven helps to create crispy corn ribs.
- Serve Immediately: These corn ribs are best served warm, while the corn is still tender and the mayo is creamy.
How to Serve
These “Corn on the Carcass” ribs are perfect for:
- Appetizers: A fun and unique appetizer for parties and gatherings.
- Side Dish: A delicious side dish for barbecues, picnics, or any summer meal.
- Snacks: A flavorful and satisfying snack.
Make Ahead and Storage
You can prepare the smoky mayo ahead of time and store it in the refrigerator. Leftover cooked corn ribs can be stored in the refrigerator for up to 2 days. Reheat in the oven or air fryer.
FAQs about “Corn on the Carcass”
- Can I use frozen corn?
- Fresh corn is best for this recipe, but you can use frozen corn in a pinch. Thaw it completely and pat it dry before using.
- Can I make this without the smoky mayo?
- Yes, you can omit the smoky mayo or serve the corn ribs with a different sauce, such as a cilantro-lime dressing or a chipotle aioli.
- Can I grill these instead of baking them?
- Yes, you can grill
Enjoy these fun, flavorful, and easy-to-make “Corn on the Carcass” ribs! They’re a unique and delicious way to enjoy corn on the cob.
Print
Corn on the Carcass
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Appetizer, Side Dish, Snack
- Method: Mexican-Inspired
Description
This “Corn on the Carcass,” also known as Corn Ribs, is a fun and flavorful way to enjoy corn on the cob. The corn is cut into “ribs,” roasted until tender and slightly curled, then coated with a smoky spice blend and served with a creamy, smoky mayo, cotija cheese, cilantro, and lime.
Ingredients
- 4 ears of corn, husked and cleaned
For the Spice Rub:
- 1/2 cup olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Pinch of salt
- Pinch of black pepper
For the Smoky Mayo:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon jalapeño, finely minced (seeds and membranes removed for less heat)
- 1 tablespoon fresh cilantro, finely chopped
- 2–3 tablespoons fresh lime juice
For Garnish:
- 1/2 cup cotija cheese, crumbled
- Fresh cilantro, chopped
- Lime wedges
Instructions
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare Baking Sheet: Line a baking sheet with parchment paper.
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Prepare Corn: Husk the corn and remove the silk.
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Cut Corn into Ribs:
- Cut off both ends of each ear of corn so that the cob can stand upright on a cutting board.
- Using a large, sharp chef’s knife, carefully cut each cob in half lengthwise. This can be challenging, so use caution. Place the flat end of the cob on the cutting board. Position the knife in the center of the cob, running lengthwise.
- Use a rubber mallet to gently tap the back of the knife, driving it through the cob. Continue tapping until the knife cuts through the cob completely. Be very careful during this step.
- Cut each half lengthwise again, creating four “ribs” from each ear of corn. You should have a total of 16 corn ribs.
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Make Spice Rub: In a small bowl, combine the olive oil, chili powder, garlic powder, smoked paprika, salt, and pepper. Whisk until well combined.
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Make Smoky Mayo: In another small bowl, combine the mayonnaise, sour cream, chili powder, cumin, smoked paprika, salt, garlic powder, minced jalapeño, and chopped cilantro. Stir until well combined. Gradually whisk in the lime juice, adding it to taste until the desired consistency and flavor are reached. Set aside.
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Coat Corn Ribs: Place the corn ribs on the prepared baking sheet. Brush or drizzle the spice rub evenly over the corn ribs, coating them on all sides.
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Roast Corn Ribs:
- Place the baking sheet in the preheated oven.
- Bake for 7 minutes with the convection setting on (if your oven has one). If your oven doesn’t have convection, bake at 400°F (200°C) for a few extra minutes on each side.
- Carefully flip the corn ribs over.
- Continue to bake for another 7-8 minutes, or until the corn is tender and the edges are slightly charred and curled.
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Assemble and Serve: Remove the corn ribs from the oven and let them cool slightly. Arrange the corn ribs on a serving platter to resemble a rib cage. Drizzle generously with the smoky mayo. Sprinkle with crumbled cotija cheese and chopped cilantro. Serve immediately with extra lime wedges for squeezing.
Notes
- Cutting Corn: Cutting the corn cobs into ribs can be tricky. Use a very sharp chef’s knife and a rubber mallet for safety and control. Be extremely careful! If you’re uncomfortable with this technique, you can simply roast the corn on the cob whole and skip the cutting step.
- Convection Setting: If your oven has a convection setting, using it will help to crisp up the corn ribs. If you don’t have convection, increase the regular baking time slightly.
- Spice Level: Adjust the amount of chili powder and jalapeño to your preferred level of spiciness.
- Cotija Cheese: Cotija cheese is a salty, crumbly Mexican cheese. You can substitute feta cheese or queso fresco.
- Serving Suggestions: These corn ribs are a great appetizer, side dish, or snack.
- Make-Ahead: The smoky mayo can be made ahead of time and stored in the refrigerator.
- Storage: Store in the fridge for 2-3 days.