Flavored with loads of spices and butter, these masala corn ribs are a delicious snack that is quick and simple to make and will have everyone coming back for seconds.
Very few recipes have revolutionized basic ingredients the way corn ribs have in the last few years. They’re such a genius way of eating our favorite corn-on-the-cob with even more flavor and texture.
These corn ribs take it to a whole new level as we coat them with loads of spices, garlic, and butter and bake them until they’re golden and crisp. Trust me, once you have a plate of these in front of you, it will be hard to resist, and they’re perfect for Iftar, too!
Let’s get into the details of the recipe.
How to Cut Corn Ribs
Making corn ribs is very simple, but cutting them can seem a little daunting. Corn ribs are essentially just a whole corn-on-the-cob cut into four vertical pieces, but because corn is quite hard, it can be a little difficult to cut through.
Here are a few tips to help you cut corn ribs.
- Remove the outer leaves and covering from the corn completely before cutting.
- Cut both edges off so that you have an even piece of corn.
- Use a large, sharp knife and lay the corn down on a cutting board.
- Gently indent the corn with the knife where you want to cut it, then start pushing it through slowly, slicing a little at a time. Do not rush this process, or you may hurt yourself.
- If needed, gently tap the knife with a wooden spoon to push it deeper into the corn and continue until the corn is sliced through.
- Once it’s halved, place each half with the flat side on the cutting board and repeat the process to cut it into two more pieces.
Remember to be careful while cutting the corn and use the biggest, sharpest knife you have to avoid injuries!
Looking for more quick snack ideas? Try these recipes!
Masala Corn Ribs
These corn ribs get coated in the most delicious masala and garlic butter that fills each kernel with flavor, and it’s super simple to make. You can always customize it with any spices you like.
Here are the steps for making the masala corn ribs.
- Add the melted butter, salt, red chili powder, chili flakes, cumin powder, grated garlic, and coriander in a bowl and whisk until well combined.
- Add the clean corn ribs to the bowl and mix them by hand until each piece is properly coated with the masala butter.
- Place the corn ribs on a baking sheet lined with baking paper (or an airfryer tray), facing up, and bake for 20 minutes at 180 degrees Celsius.
- Place the corn ribs on a plate, brush them with more butter, and top with grated parmesan for extra flavor. Serve immediately.
If you’re looking for a quick snack that will impress everyone around, this recipe is exactly what you need!
Ready to get started? Let’s go!
Masala Corn Ribs
Equipment
- Sharp, large knife
- Cutting board
- Baking tray
- Baking paper
- Pastry brush
Ingredients
- 4 corn-on-the-cob
- 250 grams butter melted
- Salt to taste
- 1 tsp red chili powder
- 1 tsp chili flakes
- 1 tsp cumin powder
- 4 cloves garlic grated
- 2 tbsp coriander finely chopped
- Grated Parmesan for topping (optional)
Instructions
- Cut the corn: Remove the husk and silk completely from the corn. Trim off both ends so the cob sits flat and steady. Place the corn on a sturdy chopping board. Using a large, sharp knife, carefully press the blade into the centre of the cob lengthwise. Apply firm, steady pressure and slice down slowly. Once cut in half, place each half flat-side down and slice again lengthwise to create rib-like strips.
- In a bowl, combine melted butter, salt, red chilli powder, chilli flakes, cumin powder, grated garlic, and chopped coriander. Whisk until smooth and evenly mixed.
- Add the corn pieces to the bowl and toss well, making sure every piece is evenly covered in the spiced butter mixture.
- Arrange the corn ribs on a baking tray lined with parchment paper (or place them in an air fryer basket) with the kernel-side facing up. Bake at 180°C for about 20 minutes, or until tender and slightly crisp at the edges.
- Transfer to a serving plate, brush with a little extra melted butter, and sprinkle generously with grated parmesan. Serve hot.
Notes
- Cutting safely: Corn can be tough to slice through, so use a sharp, sturdy knife. Take your time and apply slow, controlled pressure. If needed, gently tap the top of the knife with a wooden spoon to help guide it through.
- Air fryer option: You can air fry at 180°C for 12–15 minutes, depending on your air fryer size and power.
- Extra crispiness: Broil for the last 2–3 minutes for slightly charred edges.
- Serving idea: A squeeze of lime or a sprinkle of chaat masala adds a delicious, tangy twist.
- Best served fresh: Corn ribs taste best hot and crispy straight from the oven.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
