You’ll Need
For the Corn Ribs
4 large corn cobs
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
1 tsp sea salt
½ tsp cracked black pepper
Smoky Garlic Butter
50g butter, melted
3 cloves garlic, finely grated
1 tsp Worcestershire sauce
½ tsp smoked paprika
½ tsp chilli flakes
1 tbsp chopped fresh parsley
To Finish
50g finely grated Parmesan
Fresh chives, chopped
Lemon wedges
Optional but dangerous
Hot honey drizzle
Crispy bacon bits
Ranch dressing
Jalapeño slices
Extra Parmesan
Method
Preheat your air fryer to 200°C.
Carefully cut each corn cob into quarters lengthways to create rib-shaped strips.
Toss the corn ribs with the olive oil, smoked paprika, garlic powder, sea salt and cracked black pepper until
evenly coated.
Arrange them in a single layer in the air fryer basket.
Air fry for 16–18 minutes, turning halfway through, until the kernels are tender and the edges begin to curl and
char.
While the corn cooks, whisk together the melted butter, garlic, Worcestershire sauce, smoked paprika, chilli
flakes and parsley.
Transfer the hot corn ribs to a large bowl and immediately pour over the garlic butter.
Toss until every rib is coated.
Sprinkle generously with the grated Parmesan while still hot so it melts onto the butter.
Finish with chopped chives, lemon wedges and any optional toppings.
Serve immediately while the butter is still sizzling and the Parmesan is melting into every ridge.