Corn Ribs Recipe

Bring a pot of water to a boil. Prepare the corn ribs. Shuck and clean the ears of corn. Place the ears of corn into the boiling water and boil for about 10 minutes. Remove the corn from the water. 

Once the corn is cool enough to handle, cut off a thin slice of the thick stem end of the corn, creating a flat surface for the corn to stand.

Wear a kevlar or kitchen glove on your non-dominant hand. Stand the corn up on its stem end and place a very sharp knife horizontally on the corn. Place your gloved non-dominant hand on the opposite side of the knife and use a rocking “see-saw” motion to cut the corn in half. (See notes 1.)

Stand the half of the corn on its stem end and use the same rocking motion to cut the corn into quarters. Repeat with the other corn.

In a large bowl, whisk together the lime juice, garlic powder, chili powder, smoked paprika and onion powder. 

Add the cut corn into the bowl and toss to coat evenly. Take extra care to get good coverage of the seasoning on the kernels.

Preheat the air fryer to 400°F. Add the corn ribs in a single layer to the air fryer basket, taking care not to overlap the corn ribs. You may have to work in batches depending on the size of the air fryer basket. Air fry the corn ribs for 8 minutes or until the corn is tender.

Remove the corn ribs and use a basting or silicone brush to slather the kernel side with mayonnaise.

Sprinkle on the cojita cheese, Taijin and cilantro on top of the corn ribs. Serve with lime wedges. Enjoy!