Corn Ribs

I realize this has nothing to do with photography, but I had to share. To those of you who have heard of these before, you already know what I’m going to say. To the rest of you, try these now.

I went to a new bar in town last weekend, and one of the menu items was Corn Ribs. I had no idea what they were, but had been told that I should try them. So I did. And they were amazing. I knew I had to try them at home.

The “ribs” at the bar were loaded with amazing seasonings, but I wanted to keep things simple. I did 4 with just butter, salt, and pepper, and 4 with olive oil, garlic, and smoked paprika. I also did them in the air fryer because I’m always curious what I can make in that thing. They all turned out delicious, and they’re easier to eat than a full cob of corn.

How to make your own

Make sure you have a very, very sharp knife—cobs are a pain in the ass to cut. Watch your fingers, and cut carefully.

  1. Take a cob and cut the bottom off of it so it’s flat
  2. Cut the cob in half width-wise
  3. Stand one half up and cut it length-wise
  4. Do the same to the other half
  5. Lay all the halves on the flat side and cut them again length-wise
  6. You should now have a halved and quartered cob of corn consisting of 8 pieces
  7. Take a swig of beer—you earned it
  8. Repeat for remaining cobs
  9. Slather all the pieces with the fat of your choice—olive oil or butter
  10. Season as you’d like
  11. Preheat the air fryer to 400º
  12. Cook for 12 minutes
  13. Snarf those puppies down

I’m going to try these in the Traeger next time I cook up a steak. I’m guessing they’ll be even better.

Let me know if you’ve tried these and have any tips or tricks!

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